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Sliced bologna

Bologna sausage, also called baloney (/bəˈloʊni/)^[1] and known in Australia, Britain, Ireland and South Africa as polony, is a sausage derived from mortadella, a similar-looking, finely ground pork sausage containing cubes of pork fat, originally from the Italian city of Bologna (IPA: [boˈloɲɲa] (listen)). Aside from pork, bologna can be made out of chicken, turkey, beef, venison, a combination, or soy protein. Typical seasoning for bologna includes black pepper, nutmeg, allspice, celery seed, and coriander, and like mortadella, myrtle berries give it its distinctive flavor.^[2] U.S. government regulations require American bologna to be finely ground^[3] and without visible pieces of fat.

Lebanon bologna

Lebanon Bologna

Lebanon bologna is a Pennsylvania Dutch prepared meat. While nominally bologna, it is a dried, smoked sausage similar to salami.

Ring bologna

Ring bologna

Ring bologna is much smaller in diameter than standard bologna. It is better suited for slicing and serving on crackers as a snack or hors d'oeuvre. It is generally sold as an entire link rather than sliced. The link is arranged as a semicircle or "ring" when prepared for sale (hence the name).^[4] Pickled bologna is usually made from ring bologna soaked in vinegar and typical pickling spices.^[5] It is usually served in chunks as a cold snack.

Rag bologna

Rag bologna is a long stick, or "chub", of high-fat bologna traditionally sold wrapped in a cloth rag. The recipe has a higher content of filler than that of regular bologna. Milk solids, flour, cereal, and spices are added during processing, and the roll of bologna is bathed in lactic acid before being coated in paraffin wax. This type of bologna is native to West Tennessee^[6] and the surrounding regions and is not commonly available outside this area. It is generally eaten on white bread with mustard and pickles, but is also a staple of family gatherings, where thick slices are smoked and barbecued along with other meats.^[7] In Newfoundland, a type of rag bologna referred to as "wax" bologna is sliced thickly and fried, which is referred to as "Newfie steak".

Polony

In the United Kingdom and Ireland, "polony" is a finely ground pork-and-beef sausage. The name, likely derived from Bologna, has been in use since the 17th century. The modern product is usually cooked in a red or orange skin and is served as cold slices. ^[8]

South African "polony" is similar to bologna in constitution and appearance, and is typically inexpensive. Large-diameter (artificially coloured) pink polonies are called French polony, with thinner rolls referred to simply as polony. Garlic polony is also widely available.^{[citation needed]}

In 2018, a South African factory that produced polony and other processed meats was associated with the deadliest listeriosis outbreak in history, that sickened 1000 people, and killed at least 180.^[9]

Vegetarian bologna

Various vegetarian and vegan versions of bologna are available. A typical UK recipe uses soya and wheat protein in the place of lean meat and palm oil instead of fat together with starch, carrageenan, and flavorings. It can be eaten cold or cooked in the same ways as traditional bologna.^[10]

See also

• Bologna sandwich


• 
  Chả lụa - a Vietnamese sausage, similar to bologna


• Falukorv


• Leberkäse

References