Ring Bologna With German Potato Salad
|Bacon slices||5 , chopped|
|Onion||1⁄2 Cup (8 tbs), chopped|
|All purpose flour||2 Tablespoon|
|Celery seed||3⁄4 Teaspoon|
|Water||1 Cup (16 tbs)|
|Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Dijon mustard||2 Teaspoon|
|Red potatoes||2 Pound, boiled|
|Ring bologna||1 Pound|
In 2-quart grill-safe casserole, combine bacon and onion.
Remove cooking grid.
Place casserole directly on lava rock grate, arranging rocks around dish Cook at MEDIUM-HIGH with hood open until bacon is brown and onion is tender, stirring frequently.
Stir in flour, sugar, salt, celery seed and pepper.
Add water, vinegar and mustard.
Cook and stir with hood open until mixture is bubbly, 5 to 7 minutes.
Remove from grill and set aside.
Spread lava rocks evenly across grate with long-handled tongs.
Replace cooking grid.
Close hood and heat grill at HIGH for 10 minutes.
Stir into sauce.
Place casserole on cooking grid.
Score bologna at 1-inch intervals and place beside casserole on grid.
Cook at HIGH with hood closed for 5 to 6 minutes, turning bologna over once.
Reduce heat to MEDIUM.
Place bologna in casserole on potato mixture.
Bake using indirect MEDIUM heat with hood closed until sauce is bubbly, 20 to 30 minutes.