How to make a Sandwich of Fried Bologna

My father was born in Escatawpa, Ms he was a pilot and General hand for a gent Italian old in Biloxi, Ms as a result, it could galvanise spicy medium spaghetti, chicken Fricassee sauce or a big pot of red beans. But his favorite food was a party any pork, ground, spiced and rushed preference in an envelope.

He loved the sausage, any. You would have thought that he was a drug dealer. A phone call would come to the House. A conversation in a low voice would be held, and it would be the door to meet suppliers. He would buy sausage from the back of a pickup truck ford raggedy, dark trunk of a car, or in an alleyway. It goes without saying that this produces pork are Government inspected or had a stamp of approval USDA to indicate that it is safe to eat. But it would he wrapped home in whatever packaging, the seller had available, sack croaker, greasy brown paper bag, regardless.

My mother wanted no part of this undertaking, since it was convinced that we were all gonna get sick and die of poisoning by the public, so that he would use us children stealthily sausage in the House and hide in the back of the refrigerator. I think never fool not that us him. She never cooked sausage or he ate. My father he cooked for us children and himself. It aloud it for breakfast with hominy grits and eggs or it would in a pot of red beans and rice and sausage gumbo.

Given that my father was such a connoisseur of sausage, goes without saying that his favorite sandwich would be somehow related sausage. It was a fried Bologna sandwich.

My brother and sister and I would sit at the kitchen counter, while he will explain the finer points of preparing a fried Bologna sandwich. Here are the instructions of my father. I do not think you can rightly call it a recipe.

Austin Fried Bologna Sandwich

1 Coat at the bottom of a frying pan in cast iron with what oil you have available and heat pan to medium heat.

2 Place in the pan of good quality, exhibit in thick slices of Bologna from which you removed the rind. Cook the Bologna until the edges are crispy and slightly charred. Restore the Bologna and cook the other side. Bologna will be puff in the Middle, you can make slits in the edges if you want to extend. Let just purists puff up.

3. For a breakfast sandwich, place the Bologna fried between two slices of white bread with a fried egg and some Apple jelly. For a sandwich at lunch, it's white bread, of Bologna, mayonnaise and lettuce and tomato.

I taught my children how to make these sandwiches. When they were young, it was a Saturday morning treat. I still do myself, but, in tribute to healthy living, I use roasted, reduced the Turkey fat Bologna and bread 9. Despite this, they still make me think about my father, the King of the sausage.