Bologna sausage

"Baloney" redirects here. For other uses, see Baloney (disambiguation).

Not to be confused with Devon (sausage).

Sliced bologna

Bologna sausage (Template:Pron-en) 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 boloney (Template:Pron-en) or more formally, bologna. In Pittsburgh and the surrounding area of southwestern Pennsylvania it is called jumbo. US Government regulations require American bologna to be finely ground, and without visible pieces of lard. Bologna can alternatively be made out of chicken, turkey, beef, pork, or venison.

Varieties

Bologna

Bologna is similar to hot dogs, although it is usually larger and sometimes served 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 (in Austria as Extrawurst) or, for better varieties, Lyoner ("Lyon sausage") – does not usually contain a noticeable amount of garlic, while Fleischwurst is often flavored with garlic.
In Germany, however, bologna is referred to as Mortadella, and is mostly identical and made out of the same meats as its American counterpart, although it often contains pistachios. The original, larger and less finely ground Mortadella is called Italienische Mortadella.

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.

See also

• Bologna sandwich
• Giò lụa - a Vietnamese sausage, similar to bologna
• Lebanon bologna