Bologna sausage

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Bologna sausage (pronounced /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 baloney/boloney or more formally, bologna. In the dialect of Pittsburgh and Western Pennsylvania, it is commonly called jumbo^[1]. In Dickensian Britain they were called Polonies. US Government regulations require American bologna to be finely ground,^[2] and without visible pieces of lard. Bologna can alternatively be made out of chicken, turkey, beef, or pork.

Bologna Sausage is most often served thinly sliced on white bread as a bologna sandwich.

Contents 1 Varieties 2 National Bologna Day 3 See also 4 References

[edit] Varieties

Bologna Bologna is constitutionally much the same as hot dogs, 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 or Halal Bologna Typically made with only beef, but sometimes made from turkey or lamb.

German Bologna Also known as Garlic Bologna, this sausage is typically distinguished by adding garlic to the recipe. Despite the name, bologna in Germany – where it is very common and known as Fleischwurst or Extrawurst or, for better varieties, Lyoner ("Lyon sausage") – does not usually contain a noticeable amount of garlic.

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.

[edit] National Bologna Day

Even though the origin of this holiday is untraceable and no actual nation officially celebrates it, October 24 is widely accepted^{[by whom?]} as "National Bologna Day".

[edit] See also

• Bologna sandwich
• Devon (sausage) - sometimes referred to a Polony
• Ham
• Salami

[edit] References