ingredients:
2 pounds good quality ring bologna,halved and sliced 1/4 inch thick
2 large sweet yellow onions,peeled,quartered lengthwise,sliced
3 tablespoons dijon mustard
1/4 cup sugar
2 teaspoons kosher salt
1 tablespoon fresh ground pepper
1/4 teaspoon garlic powder
1 teaspoon caraway seeds (optional)
3/4 cup apple cider vinegar
1/4 cup vegetable oil
method:
Combine sliced ring bologna and onions in a large bowl.
In a medium sauce pot, combine mustard,sugar,salt, pepper,garlic powder, caraway and vinegar.
Whisk in oil until emulsified.
Bring to the boiling point on medium heat and remove from heat.
Immediately toss hot dressing with bologna and onions.
Cover bowl or transfer to a gallon sized ziplock bag and seal.
Refrigerate overnight or longer,mixing periodically to keep bologna well coated.
Serve cold or at room temperature on top of thick sliced dark rye or pumpernickle bread.
