Bologna sausage (boˈloɲɲa or /bəˈloʊni/) is an American sausage derived from and somewhat similar to the Italian mortadella (a finely hashed/ground pork sausage containing cubes of lard that originated in the Italian city of Bologna). It is commonly called boloney, baloney[1] or, more formally, bologna. In Pittsburgh and the surrounding area of southwestern Pennsylvania it is called jumbo.[2] U.S. government regulations require American bologna to be finely ground,[3] and without visible pieces of lard. Bologna can alternatively be made out of chicken, turkey, beef, pork, venison or soy protein.
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This all-beef version is usually more of a red color than its mixed-meat counterpart.
Typically made with only beef, but sometimes made from turkey or lamb.
Sometimes referred to as garlic bologna, this sausage differs from traditional bologna due to various seasonings, most typically garlic being added to the recipe. Although referred to as German Bologna elsewhere, it is usually called Fleischwurst in Germany and Extrawurst in Austria. Other varieties, usually upscale, are sometimes called Lyoner ("Lyon sausage") and usually does not contain a noticeable amount of garlic, while Fleischwurst is often flavored with garlic.
In Germany, "regular" bologna is referred to as Mortadella, and is mostly identical and made out of the same meats as its American counterpart, although it often contains pistachios. The original, larger and less finely ground Mortadella is called Italienische Mortadella.
This Pennsylvania Dutch prepared meat, while nominally bologna, is a dried, smoked sausage similar to salami.
Occasionally bologna is heated up so it takes the shape of a bowl, which may be filled with cheese or other fillings.
A Finnish type of bologna derived from the early Lyon sausage, the "Lyoner".
In American English, baloney is also a colloquial expression for "nonsense", or "bullshit".