Bologna sausage

Bologna sausage (pron-en|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 [http://www.fsis.usda.gov/Fact_Sheets/Hot_Dogs/index.asp Hot Dogs and Food Safety] ] , 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 origin of the name also comes from the origin of mortadella, which is native to Bologna.Fact|date=August 2008

Composition

Bologna sausage is generally made from low quality scraps of meat cuts. Such may be the origin of the slang word , 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.

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 .

Britain has Polony, now only truly popular in West Yorkshire, which is a finely ground white sausage meat tasting peppery with an aroma not disimilar to Irish-blend breakfast sausages or even white pudding. It usually has bright red casing.Fact|date=August 2008

In Pittsburgh, bologna is sometimes referred to as "jumbo". [http://english.cmu.edu/pittsburghspeech/alphabetH_O.html] In Montreal, bologna is often referred to as poulet farci, or stuffed chicken in English.

Varieties

BolognaIn general, bologna comprises chicken, beef, pork, veal, and/or other ingredients. It is constitutionally much the same as frankfurters, although larger and sliced.

Beef BolognaThis is an all beef version, it is usually more of a red color than its mixed-meat counterpart.

Kosher BolognaTypically 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 BolognaAlso known as Garlic Bologna, this sausage is typically distinguished by adding garlic to the recipe.

Lebanon BolognaNamed 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 bolognaIn 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.Fact|date=August 2008

ee also

* Bologna sandwich

References