Everybody has eaten Bologna in one form or another. When young it was stomach filler with mustard. A revalation in Memphis many years ago taught me that this simple, unassuming and much ridiculed sausage can achieve culinary stardom. I’m usually laughed at until the whole, smoked, all beef creation is removed from the spit and served with condiments.

What are your experiences with this much maligned tube?

Rumbelly