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Bologna sausage (pronounced /boˈloʊni/) is an American sausage somewhat similar to the Italian mortadella, (a finely hashed/ground pork sausage containing cubes of lard that originated in the Italian city of Bologna). US Government regulations require American bologna to be finely ground[1], and it does not contain visible pieces of fat. Bologna can alternatively be made out of chicken, turkey, beef, or pork. It is commonly called bologna and often pronounced and/or spelled baloney. The "baloney" pronunciation can be used to mean "lies" and/or to express disbelief. The origin of the name also comes from the origin of mortadella, which is native to Bologna.
Bologna sausage is generally made from low quality scraps of meat cuts. Such may be the origin of the slang word baloney, meaning "nonsense". However, US Government regulations define what meats and byproducts can be legally included in bologna. No more than 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal, or dried whole milk) or 2% isolated soy protein may be used, and they must be listed in the ingredients statement on the product label by their common names.[1]
Bologna is usually served in round uniform slices pre-cut in a package or sliced at a deli. There are many bologna producers, including local delis and grocery store meat counters. A national brand, Oscar Mayer, had an advertising campaign in the 1970s with a jingle ("My bologna has a first name, it's O-S-C-A-R..."). Some brands of Bologna have an outer layer of pork fat inside the casing.
Ring bologna is an ambiguous term with regional dependencies. One form is produced in two inch (5 cm) diameter sausages that are normally about a foot long (30 cm). These can often be found pickled in a combination of vinegar, salt, sugar and spices. The Pennsylvania Dutch product (popular brands are Berks, Hatfield, and Kunzler) is not at all like plain, beige bologna; it is variegated with variety meats (mainly heart) and small amounts of fat and contains more spices. Kunzler actually produces both kinds and distinguishes between city (its Juniata brand) and old-fashioned ring bologna.
Bologna is also popular breakfast food in Newfoundland, served fried as a substitute to ham slices. It is also sometimes barbecued as well. In either case, it is referred to as "Newfie Steak".
A similar sausage is known in Australia as Devon, fritz, Strasbourg, Belgium, luncheon, or polony. Which name is used is dependent on which state one is in.
Britain had a polony, now more or less extinct, which was virtually a meat paste in sausage form, usually with a bright red casing.
In Pittsburgh, bologna is sometimes referred to as "jumbo".[2] In Montreal, bologna is often referred to as poulet farci, or stuffed chicken in English.
Varieties
Bologna In general, bologna comprises chicken, beef, pork, veal, and/or other ingredients. It is constitutionally much the same as frankfurters, although larger and sliced.
Beef Bologna This is an all beef version, it is usually more of a red color than its mixed-meat counterpart.
Kosher Bologna Typically made with only beef, but sometimes made from turkey. The manufacture of this variety of bologna must be supervised by a mashgiach to be certified kosher.
German Bologna Also known as Garlic Bologna, this sausage is typically distinguished by adding garlic to the recipe.
Lebanon Bologna Named for Lebanon County, this is the Pennsylvania Dutch variety of the sausage. Distinguished by its smokey taste and dark, coarse appearance, this is one of the more extreme flavors of bologna.
New Zealand bologna
In New Zealand bologna is actually referred to as savaloys or cheerios, and are essentially balogna meat in a red casing or other colors such as purple
See also
References
