Oh oh oh oh.... if only I could get any of this in CA! You guys just made me giggle in so many familiar ways! My family comes mainly from York and Lancaster counties. To have friends and relatives bring us Lebanon (either way) or what we called just “honey balona “ ... man what a treat. Until one day, Aunt Mary came and brought some. Mom’s dog ate the entire thing.
Sweet for frying and making gravy. Regular for grilled sandwiches mit kase. Great for making Dagwood sandwiches too. By the whole roll and cut to cubes and pair with good cheese cubes and a side of pickles and red beet eggs.
Ultimate sandwich..... Buttered bread cold or fried Lebanon or sweet.Muenster cheese. Regular horseradish. Tomato in season. Lettuce. Can make a grown man cry!!
I know this is a long time later, but my mom's side is PA Dutch from Emmaus and Kempton. I lived in NYC for 12 years and they do sell Seltzer's Sweet Lebanon Bologna in NYC. They sell it at the West Side Zabar's Deli at 80th and Broadway. Also, my husbands family is from Danville, PA and they call Lebanon Bologna "summer sausage", which is very confusing as everyone knows ring bologna is called summer sausage. And they always make those bologna cream cheese rolls and it drives me crazy. So weird and also not good. Also here is a gourmet tip. I like both the bologna's but I really like the not sweet kind in the summer when the tomatoes come in. I use it as a substitute for bacon in BLT sandwiches. Who has time to make bacon when you can have the smokey savory goodness of Lebanon bologna.
My grandfather had a butcher shop in Wernersville for decades. His summer sausage was nearly the same width as his lebanon bologna but his recipe was slightly different. It was harder, perhaps due to being smoked longer? We'd eat a wedge of summer sausage for lunch or snacking; Mom would also cut slices about 1/4" thick and fry them. His ring bologna came in a ring with the ends attached. It was about 2" wide in the intestine casings. Same with liver pudding. Here in Florida you cannot get something like his fresh or smoked sausage. They are always southern recipes or kielbasa. His sausage did not contain garlic but it did contain fennel. Secret ingredient I think....
Correct spelling is bologna, named after a town in Italy. We can get regular Lebanon bologna here in FL at our supermarket deli. My grandfather had a butcher shop for decades in Wernersville. I sure do miss his fresh and smoked sausage, Lebanon, ring bologna, liver pudding and scrapple. Mom used his two types of sausage for pig stomach and boy, was that good eating. Lebanon with cream cheese is SOO good. Try it with the veggie cream cheese low fat. I usually eat mine with mustard. When our son went to Harvard we sent him some smoked meats in a care package. He kept a summer sausage wrapped in its cloth bag between his window and the window screen since at that time he didn't have a fridge. I did the same thing at PSU.
Hi! I’m a Florida gal just trying Lebanon balogna for the first time on top of WASA crackers with Publix’s sharp white cheddar, boars head smoked Gouda, and a gorgeous honey mustard I found at Marshall’s yesterday lol… kinda wish I hadn’t eaten all my pickled onions. I feel like this would be great with a corn salad or coleslaw on the side
We used to make as high as 3000 pounds a week. If you say that’s a lot of bologna you are right! Most was sweet. 10 pounds of sugar per 100 pounds of meat
I LOVE Lebanon Bologna and I miss it! And red eggs and chicken corn soup and pumpkin butter and shoo fly pie and whoopie pies! PS and funnel cakes! I had my first funnel cake at the Green Dragon market. I have many happy memories of Lancaster County. Now I live in Northland New Zealand which is green and rural.
You can make funnel cakes yourself. Find a recipe on google. We used to make them when our kids were small for a treat. We had a bottle with a spout opening about 1/4" and we'd swirl the batter around the oil in the frying pan. Sprinkle confectioner's sugar on top. We all loved them.
Alderfer's made the best. We called it summer baloney, too. And as far as cream cheese goes, there was a recipe circulating back in the day, to make an appetizer with Lebanon bologna, spread with cream cheese mixed with pimento, and then rolled up, and served whole, or cut into pieces. I don't know of anyone who just eats Lebanon bologna in a sandwich, say, with cream cheese. It's specifically an appetizer. My mother used to make it. And for sandwiches, I like my Lebanon bologna with provolone, butter and brown mustard on pumpernickel bread.
I grew up in Lebanon and have been gone for over 30 years but is this what I really sounded like? Everyone always told me I had a philly accent. Seltzters cold with cheese and utz's chips was the bomb! I found Boars Head Lebanon bologna at the local deli here in Wisconsin and it was close...
Don't knock the keystone cannoli guys. Philadelphia cream cheese and sweet Lebanon baloney rolls are like meat candies. It wonders me if they'd be even better drizzled or dipped in Hershey's chocolate.
I like both kinds. I have a slight preference for sweet, but if I go to the store and the sweet is all, I will get the regular. Furthermore - if you're having a Lebanon Bologna sandwich, NO mustard. That's worse than cream cheese.
I grew up on fried Lebanon bologna sandwiches with ketchup. You just made me hungry for one or four of them! Btw, my wife only likes the sweet and I only like the Kutztown (regular). She made a "mistake" and got sweet once. I took a bite and almost threw up.
I didn't know regular Lebanon bologna was connected with Kutztown, which is my home town. You sure can get whatever you want over there at Renninger's just outside Kutztown. I so miss PA German food; here in FL we can get Lebanon bologna at the deli and scrapple in the freezer section. It's so satisfying to have that from time to time.
Thanks for the videos. You're filling in the blanks on a lot of stuff my mother said. And she only said it because her parents said it. They were from Kutztown and Emmaus. And all hail Lebanon bologna! I'll eat regular or sweet, but if I have a choice, it's sweet. With any cheese, and brown mustard. Maybe of good rye bread.
Cream cheese on Lebanon just sounds gross. Now, when the bread is all, I'll roll a THICK slice of Lebanon up with a slice of American cheese. Anyhow my mood depicts which style I like best. Growing up my mom only bought regular, and my grandparents always bought sweet. So I always had both.
Oh oh oh oh.... if only I could get any of this in CA! You guys just made me giggle in so many familiar ways! My family comes mainly from York and Lancaster counties. To have friends and relatives bring us Lebanon (either way) or what we called just “honey balona “ ... man what a treat. Until one day, Aunt Mary came and brought some. Mom’s dog ate the entire thing.
I love the Seltzers brand, both the regular and sweet are delicious but the Double Smoked is absolutely Heaven!
Your comments about scrapple and red beat eggs really hit home lol
Sweet for frying and making gravy. Regular for grilled sandwiches mit kase. Great for making Dagwood sandwiches too. By the whole roll and cut to cubes and pair with good cheese cubes and a side of pickles and red beet eggs.
im addicted to the regular seltzers red label....lol
Seltzers is the best by far!
I grind up the sweet Lebanon bologna in my camp beans. Crazy good with all that sweet and smoke.
Now that sounds good!
Ultimate sandwich..... Buttered bread cold or fried Lebanon or sweet.Muenster cheese. Regular horseradish. Tomato in season. Lettuce. Can make a grown man cry!!
I know this is a long time later, but my mom's side is PA Dutch from Emmaus and Kempton. I lived in NYC for 12 years and they do sell Seltzer's Sweet Lebanon Bologna in NYC. They sell it at the West Side Zabar's Deli at 80th and Broadway. Also, my husbands family is from Danville, PA and they call Lebanon Bologna "summer sausage", which is very confusing as everyone knows ring bologna is called summer sausage. And they always make those bologna cream cheese rolls and it drives me crazy. So weird and also not good. Also here is a gourmet tip. I like both the bologna's but I really like the not sweet kind in the summer when the tomatoes come in. I use it as a substitute for bacon in BLT sandwiches. Who has time to make bacon when you can have the smokey savory goodness of Lebanon bologna.
My grandfather had a butcher shop in Wernersville for decades. His summer sausage was nearly the same width as his lebanon bologna but his recipe was slightly different. It was harder, perhaps due to being smoked longer? We'd eat a wedge of summer sausage for lunch or snacking; Mom would also cut slices about 1/4" thick and fry them. His ring bologna came in a ring with the ends attached. It was about 2" wide in the intestine casings. Same with liver pudding. Here in Florida you cannot get something like his fresh or smoked sausage. They are always southern recipes or kielbasa. His sausage did not contain garlic but it did contain fennel. Secret ingredient I think....
Correct spelling is bologna, named after a town in Italy. We can get regular Lebanon bologna here in FL at our supermarket deli. My grandfather had a butcher shop for decades in Wernersville. I sure do miss his fresh and smoked sausage, Lebanon, ring bologna, liver pudding and scrapple. Mom used his two types of sausage for pig stomach and boy, was that good eating. Lebanon with cream cheese is SOO good. Try it with the veggie cream cheese low fat. I usually eat mine with mustard. When our son went to Harvard we sent him some smoked meats in a care package. He kept a summer sausage wrapped in its cloth bag between his window and the window screen since at that time he didn't have a fridge. I did the same thing at PSU.
Reg Seltzers with yellow mustard no need for fancy mustard so good
Hi! I’m a Florida gal just trying Lebanon balogna for the first time on top of WASA crackers with Publix’s sharp white cheddar, boars head smoked Gouda, and a gorgeous honey mustard I found at Marshall’s yesterday lol… kinda wish I hadn’t eaten all my pickled onions. I feel like this would be great with a corn salad or coleslaw on the side
lebanon on rye is good too. Or try a lebanon reuben replacing the corned beef. Taste sensation I'll bet.
I like the Sweet.
My grandma would make me sweet bologna sandwich with peanut butter. Kinda like peanut butter and jelly. Try it guys.
Give me that seltzers sweet baby!
We used to make as high as 3000 pounds a week. If you say that’s a lot of bologna you are right! Most was sweet. 10 pounds of sugar per 100 pounds of meat
PAN GRILLED LEBANON BOLOGNA ON A TORTILLA!!!!!
I LOVE Lebanon Bologna and I miss it! And red eggs and chicken corn soup and pumpkin butter and shoo fly pie and whoopie pies! PS and funnel cakes! I had my first funnel cake at the Green Dragon market. I have many happy memories of Lancaster County. Now I live in Northland New Zealand which is green and rural.
You can make funnel cakes yourself. Find a recipe on google. We used to make them when our kids were small for a treat. We had a bottle with a spout opening about 1/4" and we'd swirl the batter around the oil in the frying pan. Sprinkle confectioner's sugar on top. We all loved them.
i carried my lunch to school from 7th grade to 12th and my lunch everyday was 2 lebanon balogna sandwiches. never wanted anything else
I like it with peanut butter
My Ex-Girlfriend made Lebanon Bologna, Cream Cheese and Pickle Roll-ups.
That's why she is my Ex.
Ha!
I never heard of anything so dumb, Ain't not?
That’s good eating!
Weaver's is my favorite brand. mmmmm
A friend of mine of Italian heritage says regular is like what he would call "Genoa" sausage.
Similar. I also like Genoa salami it's just not smokie
Yeah, Genoa salami is soft, but the spices are different from what's used to make Lebanon bologna. It's sweet, while Genoa salami really isn't.
I love toasted peanut butter and bologna sandwiches. Yummy.....
My dad loved his fried bologna. Good stuff!
Alderfer's made the best. We called it summer baloney, too. And as far as cream cheese goes, there was a recipe circulating back in the day, to make an appetizer with Lebanon bologna, spread with cream cheese mixed with pimento, and then rolled up, and served whole, or cut into pieces. I don't know of anyone who just eats Lebanon bologna in a sandwich, say, with cream cheese. It's specifically an appetizer. My mother used to make it.
And for sandwiches, I like my Lebanon bologna with provolone, butter and brown mustard on pumpernickel bread.
I grew up in Lebanon and have been gone for over 30 years but is this what I really sounded like? Everyone always told me I had a philly accent. Seltzters cold with cheese and utz's chips was the bomb! I found Boars Head Lebanon bologna at the local deli here in Wisconsin and it was close...
We have the boar's head brand in FL too. It's good.
Dude Im English from Philly and I say it aint the real thing if it aint SWEET.
I like to fry mine for sandwiches.
Don't knock the keystone cannoli guys. Philadelphia cream cheese and sweet Lebanon baloney rolls are like meat candies. It wonders me if they'd be even better drizzled or dipped in Hershey's chocolate.
Wife's family calls them Rollie-Tollies.
I like both kinds. I have a slight preference for sweet, but if I go to the store and the sweet is all, I will get the regular. Furthermore - if you're having a Lebanon Bologna sandwich, NO mustard. That's worse than cream cheese.
Sweet lepnin baloney for me. I'm a fan of the cream cheese on the baloney.
Lep'nin balogna on a potato roll!
I grew up on fried Lebanon bologna sandwiches with ketchup. You just made me hungry for one or four of them! Btw, my wife only likes the sweet and I only like the Kutztown (regular). She made a "mistake" and got sweet once. I took a bite and almost threw up.
I didn't know regular Lebanon bologna was connected with Kutztown, which is my home town. You sure can get whatever you want over there at Renninger's just outside Kutztown. I so miss PA German food; here in FL we can get Lebanon bologna at the deli and scrapple in the freezer section. It's so satisfying to have that from time to time.
Thanks for the videos. You're filling in the blanks on a lot of stuff my mother said. And she only said it because her parents said it. They were from Kutztown and Emmaus. And all hail Lebanon bologna! I'll eat regular or sweet, but if I have a choice, it's sweet. With any cheese, and brown mustard. Maybe of good rye bread.
the best is rag balogna
I have my mother ship me out the Original Lebanon Bologna every year for my birthday since this doesnt exists out in the midwest!
Lebanon Bologna dipped in velveeta
Haven't had that yet!
I'm one of those oddballs that love regular and sweet. When I'm eating one of them, I'm always missing the other.
How about chow chow with Lebanon
Cream cheese on Lebanon just sounds gross. Now, when the bread is all, I'll roll a THICK slice of Lebanon up with a slice of American cheese. Anyhow my mood depicts which style I like best. Growing up my mom only bought regular, and my grandparents always bought sweet. So I always had both.
I prefer sweet! You guys made me homesick! ToO funny!
Regular.
personally I like sweet lemon baloney the best myself.
Sweet
I love double smoked!
Regular, NOT sweet!
I'm in the regular first, sweet if I must.
This stuff is awful...please don't revoke my Dutch card.
Them's fightin' words!