|Bologna||4 Pound (1 Big Sized, 3 To 4 Pound, Unsliced)|
|Catsup||1 Cup (16 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Worcestershire sauce||1 1⁄2 Tablespoon|
|Golden brown prepared mustard||1 1⁄2 Tablespoon|
|Onion salt||1 1⁄2 Teaspoon|
Score Bologna with diagonal lines about 1/4 inch deep.
Anchor on spit, attach to grill.
Cook on rotisserie with hood down over medium coals for 1 1/4 hours or till heated through and nicely browned.
Meanwhile, combine remaining ingredients for sauce; brush on Bologna frequently the last 15 minutes of cooking.
Slice meat about 1/4 inch thick; serve between toasted hamburger buns, with remaining sauce heated and spooned over.