Fried bologna is usually an event at my house....Probably a heart stopping event but an event, nonetheless....
First off..Go to your local Deli and order a pound or two of Bologna..When the young zit-faced clerk asks you how you want that sliced, just BARK, "I don't".
Proceed to the produce section...Pick out a few nice onions,be creative here....a few white onions and a few red onions work well...
While still in the produce section, pick up a half pound or a full pound of jalepeno's...screw the green or bell peppers, they are nothing but wannabee's...
Proceed to the dairy section...Pick up some butter..not margarine,not some fancy-ass pansy heart healthy cheap imitation good for you substitute make you feel good tub of false hope putty...While you are there pick up some cheese.
Head on over to the bakery...Pick out your bread of choice..I prefer francicitas (mini french bread)...
Be sure to pay for your goods...
THE FRYING...
The secret here is to use an Iron skillet....I use two...one for the bologna and one for the onions and jalepeno's...if you don't sneeze or well up over the skillet with the peppers and onions then you messed up...
Fry the bologna to your liking...if it turns up a little or a lot burnt around the edges just proclaim it "Cajun"....
Top it off by adding Webers, kethup or whatever your choice....I prefer pico-de-gallo, but whatever blows your dress up.....
Enjoy