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So I've been planning this appetizer. Maybe would consider kielbasa instead as the taste of it grilled is different than I had growing up. Fried ring bologna wasn't bad but brought it closer to a Lebanon bologna taste.

For the sauce I wanted to try some new herbs, or the saffron I thought I lost, but hadn't used in forever, so went very light on that - plus it's expensive as fuck.

Heat olive oil (this one infused with thyme) in pan

Fry up ring bologna slices. Don't take long. Just browning. Remove keep warm.

Add butter to the pan and melt. Add cut shallot and cook about a minute before adding crushed and chopped garlic. Cook till translucent and fragrant. Not long.

Add white wine and reduce scraping pan. This was a tropical Pinot grigio, so more fruity notes.

Add chicken stock. Season with salt and pepper. Add a decent amount of taragon (never used this herb before. Couldn't find fresh so used dried). Add a pinch of red pepper flakes, and a pinch of saffron .

Reduce stock, but not as much as wine. Add heavy cream. Turned to low. Stir to thicken. Did raise temp a bit to get it to go faster without curdling and separating. Flour wasn't handy.

Add course ground mustard, either removed from heat or on low. I garnished with parsley after plating, but can also be added at end of sauce (wanted to try chives, but not at store).

Overall a good invention of a Pennsylvania dutch type dish with some zazz. Went over well for labour day.

So I've been planning this appetizer. Maybe would consider kielbasa instead as the taste of it grilled is different than I had growing up. Fried ring bologna wasn't bad but brought it closer to a Lebanon bologna taste. For the sauce I wanted to try some new herbs, or the saffron I thought I lost, but hadn't used in forever, so went very light on that - plus it's expensive as fuck. Heat olive oil (this one infused with thyme) in pan Fry up ring bologna slices. Don't take long. Just browning. Remove keep warm. Add butter to the pan and melt. Add cut shallot and cook about a minute before adding crushed and chopped garlic. Cook till translucent and fragrant. Not long. Add white wine and reduce scraping pan. This was a tropical Pinot grigio, so more fruity notes. Add chicken stock. Season with salt and pepper. Add a decent amount of taragon (never used this herb before. Couldn't find fresh so used dried). Add a pinch of red pepper flakes, and a pinch of saffron . Reduce stock, but not as much as wine. Add heavy cream. Turned to low. Stir to thicken. Did raise temp a bit to get it to go faster without curdling and separating. Flour wasn't handy. Add course ground mustard, either removed from heat or on low. I garnished with parsley after plating, but can also be added at end of sauce (wanted to try chives, but not at store). Overall a good invention of a Pennsylvania dutch type dish with some zazz. Went over well for labour day.

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