Bologna sausage

Sliced bologna

Bologna sausage, sometimes phonetically spelled baloney (/bəˈloʊni/),^[1] known in Europe as a Lyoner, is a sausage derived from mortadella, a similar-looking, finely ground pork sausage containing cubes of lard, originally from the Italian city of Bologna (IPA: [boˈloɲɲa]). Aside from pork, bologna can alternatively be made out of chicken, turkey, beef, venison, combined or soy protein. Typical seasoning for bologna includes black pepper, nutmeg, allspice, celery seed, 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 lard.

Ring bologna

Ring bologna

Ring bologna is much smaller in diameter than standard bologna. It is a good size for slicing and putting on crackers as a snack or hors d'oeuvre (as opposed to the "sandwich-sized" slices of typical bologna). 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. In Newfoundland, a type of rag bologna referred to as "wax" bologna is sliced thickly and fried, which is referred to as "Newfie steak".

South African polony

South Africans refer to bologna exclusively as polony, although South African polony is typically made using highly processed meat. These processed meat products are typically an artificially bright pink color, and are a low-income food due to their low cost. Very small sausages of the same content and color are also called polonies in New Zealand and Australia. Large pink, bland polonies are called French Polony , with thinner rolls referred to simply as polony. Garlic Polony is also widely available.

Vegetarian bologna

Various vegetarian and vegan versions of polony are available. A typical UK recipe uses soya and wheat protein in the place of lean meat and palm oil instead of lard together with starch, carrageenan, and flavorings. It can be eaten cold or cooked in the same ways as traditional polony.^[7]

See also

• Bologna sandwich
• Chả lụa - a Vietnamese sausage, similar to bologna
• Falukorv
• Leberkäse

References

Sausage
Overview	Casings List of sausages List of sausage dishes Sausage making
Fresh sausage	Biała kiełbasa Boerewors Boudin Braadworst Bratwurst Breakfast Carniolan Falukorv Knackwurst Kohlwurst Kupati Merguez Thüringer Weisswurst
Dry sausage	Salami Cacciatore Ciauscolo Genoa salami Soppressata Prasky Other Chinese Chorizo Fuet Landjäger Longaniza Lukanka Metworst Pepperoni Saucisson Sobrassada Sujuk
Smoked sausage	Andouille Kolbász Kulen Lebanon bologna Linguiça Morteau Rookworst Skilandis Teewurst
Cooked sausage	Battered Bologna Botifarra Bratwurst Braunschweiger Brühwurst Cervelat Cumberland Gelbwurst Hot dog variations vegetarian Italian Lincolnshire Mortadella Saveloy Vienna
Cooked smoked sausage	Bierwurst Bockwurst Cabanossi / Kabanos Kielbasa
Precooked sausage	Black pudding Blood sausage Boudin Goetta Haggis Head cheese Kaszanka Kishka Knipp Kochwurst Liverwurst Pinkel Salceson Stippgrütze Sundae
Related articles	Charcuterie Dried meat List of dried foods List of embutidos List of smoked foods Lunch meat Pâté Salumi