Peel the red plastic off of the bologna. Put a slit in the bologna to the center, this keeps it from puffing up and making a bowlshape. Fry over med heat. You usually don't need to add grease or oil since the bologna is greasy. If the bologna has a lot of added sugar (or HFCS) it will come out and make a sticky mess at the bottom of the skillet. This also happens with other meats that have a lot of HFCS in them - manufacturers use extra because it's cheaper than meat. So if your bacon or sausage sticks and makes burnt gunk at the bottom of the skillet - it may not be that you are a bad cook - but that there is too much sugar in the stuff.
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