Fried Bologna Burritos

Even though it is spelled “bologna” as in the city in Italy from which the mild sausage descends, in the South it is pronounced “baloney” and it is very often fried. Generally speaking, fried bologna sandwiches consist of a thick slice of bologna, browned on both sides and served in a bun with cheese and, in many cases, raw onion. It is divine and you cannot make fun of a fried bologna sandwich ever again after you’ve tried just one.

So this morning, my devoted husband came up with a wonderful variation that was born out of desperation. The desperation was not talking to the man at the Krystal. There is a man that frequents our Krystal who does not recognize personal space. He is a retired gentleman with very strong political views that he is eager to share with anyone at the next table, not recognizing for a second that his listeners might have a different view of things. The first time we met him, we were polite as he went on and on about his view of the world. The next time we went in, we tried not to make eye contact, but that didn’t work at all. Blah, blah, blah, blah, blah. On and on.

This morning, we arrived at the Krystal and he was standing outside. Was he leaving? Please, please! We made eye contact. He went inside. We backed out of the parking space and left. However, it was a blessing in disguise because Mark created the best burrito ever when we got home. I promise you will so want to do this. The key is getting very thin slices of bologna so that when you fry them they get crisp. Aside from burritos, they would also be terrific in place of Canadian bacon on Eggs Benedict. Kind of a hillbilly Eggs Benedict.

By the way, and getting back to this Italy thing, I just need to make a brief defense of bologna. In Italy it’s called mortadella and the only difference between mortadella and bologna is that mortadella has little cubes of fat distributed throughout the meat. Gourmet cooks will swoon over mortadella while turning up their noses at bologna. They are stupid. Bologna is just a cured, smoked mild sausage. It’s really good. Especially fried.

Fried Bologna Burritos

8-10 thin slices bologna

1 tablespoon butter

½ cup diced onion

3 eggs, beaten

¾ cup shredded Monterey Jack cheese

3 tortilla wraps

Fry the bologna on both sides until browned. Reserve.

Melt the butter in the same skillet you fried the bologna in. Add the onion and sauté until translucent and beginning to brown. Chop half of the bologna and add to the pan along with the eggs and cheese. Cook the eggs to a soft stage.

Warm the tortillas in the microwave for 20 seconds. Add the egg filling and remaining bologna slices. Fold into burritos and serve with salsa.

 

 

3 Comments

Filed under pork, snacks

3 responses to “Fried Bologna Burritos

  1. Julie

    That looks excellent. Len grew up (in Buffalo) grilling bologne on a spit, it was the favored meat offering at summer yard parties his parents hosted. Same thing: slice after cooking, serve on bun with mustard and onions. Personally I prefer the grilled/sauteed onions. Either way it is genius. When I have my kitchen back, I’m going to plan a month of meals based around your blog entries. I can hardly wait.

  2. The burrito looks delicious. I’ll make some up for the guys at work. They love breakfast burritos and salsa. Heck, they love *anything* edible.

    You should see the quantity and types of food they cook/reheat and devour during our short 10 minute break in the mornings. Like seagulls over a trash truck I tell you.

  3. I simply love the way you write:)

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