Bologna sausage, informallybaloney (/bəˈloʊni/bə-LOH-nee),[1] is an American cookedsausage which is an imitation of genuine Italianmortadella BolognaPGI, a variety ofmortadella, a largesalume.[2] Its seasonings, which includeblack pepper,nutmeg,allspice,celery seed,coriander, andmyrtle berries, give it its flavor.
Similar imitations ofmortadella Bologna include parizer[3] (Parisian sausage) inHungary,Romania, and the countries of the formerYugoslavia; polony[4] in Zimbabwe, Zambia, South Africa and Western Australia;devon in most states of Australia; and fritz in South Australia.[5]
InNorth America, a simple and popular use is in thebologna sandwich. In theSouthern United States, abologna cake exists which is bologna slices layered with seasoned cream cheese to make the appearance of a cake.[6]
Aside frompork, bologna can be made out ofchicken,turkey,beef,venison, a combination of meats orsoy protein.
US federal government regulations require American bologna to be finely ground.[7] "Frankfurter, frank, furter, hotdog, weiner,vienna, bologna, garlic bologna,knockwurst, and similar products" all use the samestandard of identity defined in 9CFR 319.180. They belong to the category of cooked sausages.[8]
It is historically and geographically associated with theGerman-American immigrant community. There can be significant variation among regional styles: Northern Ohioans prefer coarser-ground straight German-style bolognas, while Southern Ohioans prefer the finer-ground ring bologna.[9]
Rag bologna is a long stick, or "chub", of high-fat bologna native to West Tennessee and its surrounding area, unavailable elsewhere. It is traditionally sold wrapped in a cloth rag, and 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 inlactic acid before being coated inparaffin wax. 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.[10] InNewfoundland andAtlantic Canada, a type of rag bologna referred to as "wax" bologna is sliced thickly and fried, which is referred to as "Newfie steak".[11]
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Ring bologna is much smaller in diameter than standard bologna. It is better suited for slicing and serving on crackers, either as a snack orhors 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).[12] Pickled bologna is usually made from ring bologna soaked in vinegar and typicalpickling spices.[13]
InEngland,Ireland and alsoWestern Australia, a 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.[14] In England polony can also be used for the pork sausage instead of bologna.[2][15]
InScotland, polony is a finely ground seasoned cured pork sausage often eaten in a roll, most commonly with afried egg, or as part of afull breakfast. It is cooked in a red skin, served in slices by butcher shops, and fried or grilled before eating. It is particularly popular inDundee and thenorth east of Scotland generally.[16][17]
InNew Zealand, polony is a type ofcocktail sausage with pink or red artificially-coloured skin similar to, but much smaller than, asaveloy. Miniature polonies in New Zealand are called "Cheerios" and often are eaten boiled with tomato sauce. In New Zealand, polony is also called "Luncheon Sausage" or simply "Luncheon".[18]
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.[19]
In 2018 a South African factory that produced polony and other processed meats was associated witha listeriosis outbreak that killed approximately 216 people and sickened a further thousand.[20]
Various vegetarian and vegan versions of bologna are available. A typical UK recipe usessoy andwheat protein in place of lean meat andpalm oil instead of fat together with starch,carrageenan, and flavorings. It can be eaten cold or cooked in the same ways as traditional bologna.[21]
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| Dry sausage |
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| Smoked sausage | |||||
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| Cooked smoked sausage | |||||
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| Grilled sausage | |||||
| Related articles | |||||
