Does anyone remember Oscar Meyer sandwich spread and can you give me a mock recipe?
My brother made bologna salad one time when he had no ham, and found it good. If that is indeed what this stuff was like, grinding the bologna and then adding the other ingredients a bit at a time until you get the right consistency would be the way to go. I'd get one of those tubes of bologna in one piece, cut it into cubes, and then put them in the freezer until firm before grinding. Of course you could always use a processor, too.
We never had this, or any of the Oscar Mayer tube stuff, because we were poor and those things were too expensive. We always got our braunschweiger in bulk from the meat case.
re: Will Owen
We were also poor, but my mom worked as a meat wrapper at a grocery store and got the going out of date meats at a discount. This was long enough ago that they took lunchmeats out of the packages that were going out of date and wrapped them on styrofoam trays in a combo pack and she got first dibs being as she worked there. That's how I got the occasional treat O.M. treat. She learned how to cut up a bird. To bad she couldn't cook it. Lol.
Sorry, I misread your post .... I thought you were looking for something like this:
Appears you were looking for some of that meat paste that was loaded with fat and sodium and you could squeeze out and spread on bread. I've always been a little suspicious of meat that could be spread on bread (or anything else). Gotta have a lot of fat to make that happen.
The polite term is "paté", and yes, it generally does require a good bit of "vitamin F", as do most tasty things. This is not a reason for most of us to avoid them, simply a good reason to consume them in moderation. My favorite homemade sandwich, to which I was introduced at around age eight, is braunschweiger on good white with slices of hard-cooked egg, swiss cheese, lettuce, butter, mustard and mayonnaise. I allow myself a couple of those per year.
That spread - at least in its modified bologna salad form - sounds pretty damn good. I'm gonna try it.
re: Will Owen
It's not pretty damn good.... it's awesome. And I am sure it has alot of vitamin f. Yuummmmm. Try it even if it is a recreated form. I have tried to mock it with miracle whip, mayo pickle relish, a squeeze of mustard and lawry's seasoned salt. It's good but not the same. Still chasing the memory....
Green olives add a distinct flavor. Another is pimentos. So does raw onion ground into the mixture. I've seen ground bologna recipes also use Miracle Whip instead of plain mayonnaise. Another ingredient I've seen is ketchup. Another is cheese ground into the mixture. Maybe the sandwich spread had a few hot dogs ground into it, that would also be a distinct flavor. Any one of those or a combination might give the right flavor you remember.
Here are some ground bologna sandwich spread recipes I've found through Google:
Ground Bologna Sandwich Spread
Sandwich Spread Recipe with Bologna | Hillbilly Housewife
Bologna and Cheese Filling
bologna spread for sandwiches
Homemade Deviled Ham
This is so much better than the stuff from the can. This recipe makes a great appetizer served with crackers. I adapted this from an original recipe on the Ham on the Street show called "Winning Deviled Ham".
1 pound (about 3 cups diced) smoked ham, cut into 1-inch cubes**
1/2 cup mayonnaise
1/4 cup prepared yellow mustard (like French's)
1/2 cup chopped onion
1 Tablespoon dill or sweet pickle relish
2 tablespoons chopped fresh parsley leaves
3 tablespoons maple syrup (or dark corn syrup)
2 tablespoons hot sauce (or to taste - likeTabasco)
1 tablespoon Worcestershire sauce
2 teaspoons paprika (smoked paprika if the ham is not smoked**)
1 teaspoon regular mustard powder (like Coleman's)
Black Pepper to taste (optional)
Combine all ingredients in a food processor and blend until smooth.
Use as a sandwich filling or spread on crackers for a snack.
**If you don't have smoked ham, you can add smoked paprika or a 1/2 tsp liquid hickory smoke instead.
Makes about 3 cups.