Talk:Bologna sausage

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Comments[edit]

Entry feels much too short. It does not at all discuss what it's actually made out of or what it is that gives it the distinctive flavor. —The preceding unsigned comment was added by 24.18.162.88 (talkcontribs) 19:56, 15 June 2006 UTC.

Is there any reason for the inconsistency in spelling of baloney/boloney and bologna/balogna?

Agree about the spelling of boloney, never seen it spelled that way. I also think that the pronunciation for baloney/boloney is wrong.

I've lived in Pittsburgh for over 20 years. Nobody *ever* calls it Jumbo here, and I even worked in a deli for awhile. I've seen the term 'Jumbo Bologna' here once in awhile, but never just 'Jumbo'.

I've lived in Pittsburgh for over 40 years, and Jumbo is ham, not Bologna. —Preceding unsigned comment added by 69.115.97.235 (talk) 02:46, 17 March 2010 (UTC)

I've lived in Montreal my whole life (25 years). I'm French Canadian (Québécois) and I've never heard the term "poulet farci". We call it many slang terms, but not this one. Please delete this entry: "In Montreal, bologna is often referred to as poulet farci, or stuffed chicken in English." —Preceding unsigned comment added by 74.58.73.191 (talk) 20:59, 21 August 2008 (UTC)

I'm also a Montrealer and I second the precedent comment, "poulet farci" makes so sense at all, I've never heard of it either. I think the article author got it confused with another type of low-quality cold cut made from chicken scraps, called "simili-poulet" (mock chicken) or "poulet pressé" (pressed chicken). —Preceding unsigned comment added by 76.67.216.26 (talk) 19:38, 5 December 2008 (UTC)


I am from Italy and the first 6 lines of this article are just nonsense.

1) First of all the name "Bologna" is misleading and a complete nonsense because what is called "Bologna sausage" is 100% an american product and has nothing to do with the Italian name Bologna, because it's not made in Italy.

2) This product called "Bologna" does not derive from mortadella which is a product exclusively Made in Italy with pork meat which is characterized by stains of white fat which are not present in the american product.

3) Mortadella is not a "sausage" because a sausage is characterized by the fact of being wrapped into pork gut.

4) Check this sentence you wrote in the article "like mortadella, myrtle berries give it its distinctive flavor" MORTADELLA NEVER HAD ANY ASSOCIATION WITH MYRTLE BERRIES the only flavor associated with mortadella is pepper and pistachio. Period.

You are misleading the american public by stating things that are not true, I am not a wikipedia editor I just had to report your false statement because they are simply funny and totally false. — Preceding unsigned comment added by 87.8.152.121 (talk) 13:33, 25 September 2018 (UTC)

Wrong on every count.

1) As is correctly stated in the article, Balogna is derived from Mortadella, and Mortadella originated in Bologna, thus the name.

2) Balonga most certainly DOES derive from Mortadella. I don't think you understand what the word 'derive' means.

3) Mortadella most certainly IS a sausage, as sausage is NOT characterised by only being wrapped in pork gut. Sausage can be wrapped in many different types of skin.

4) Mortadella most certainly DOES have myrtle berries in it. Pepper and pistachio are NOT the only flavours associated with Mortadella. Period.

FillsHerTease (talk) 08:00, 6 April 2019 (UTC)

Bad redirect[edit]

"Baloney" should not redirect to this page. It should go right to the disambiguation page. No bologna commercially sold as food ever features the spelling "baloney".

71.241.77.118 02:36, 16 August 2007 (UTC)

The issue is not whether the word "baloney" is correct, but rather whether readers could reasonably confuse the words "baloney" and "balogna". Brian Jason Drake 03:23, 23 May 2009 (UTC)

Photo request[edit]

That photo is horrendous. Conrad1on 07:32, 16 April 2007 (UTC)

Source of slang "Baloney"[edit]

The notion of Baloney meaning Nonsense might derive from someone who tried to make a lowly item appear fancy. Rube Goldberg wrote in one of his early 20th C. cartoons: "No matter how thin you slice it, it's still Baloney" IE: still a cheap sausage, not a fancy cold cut. --Saxophobia 23:50, 1 August 2006 (UTC)

I don't believe the remark about people wrapping mashed potatoes with baloney and calling that "pigs in a blanket". I recommend we drop that sentence unless somebody produces a citation. --Waxmop 01:58, 15 April 2007 (UTC)

Pig in a blanket[edit]

Hi - in NZ a pig in a blanket is a sausage wrapped in bread.


I aggree, in Australia, it is also a sausage wrapped in a bread, maybe with tomato sauce —Preceding unsigned comment added by Dinobert06 (talkcontribs) 23:08, 16 September 2007 (UTC)

Same in the states: Hot dog or small party sausage wrapped in biscuit or 'crescent roll' style dough (similar to a hot dog in a bun. Very tasty and fairly easy to make. Good party food.  JAGUITAR  (Rawr) 03:50, 14 August 2008 (UTC)

Well, I've learned something today... In the UK, what we call a "pig in a blanket" is a sausage wrapped in bacon. A "dog in a blanket" is a sausage wrapped in cheese. Neither is regarded as a health food! —Preceding unsigned comment added by 81.107.183.201 (talk) 01:19, 3 February 2009 (UTC)

Pig in a blanket can also refer to a wiener of frankfurter (on other words; a hot dog sausage) wrapped in a flour tortilla. Sings-With-Spirits (talk) 21:01, 16 April 2010 (UTC)

"Bosaus"[edit]

Could we get some verification on this? All the references I could find on Google seemed to come from this article. --jpgordon∇∆∇∆ 18:33, 16 January 2008 (UTC)

merge with Bologna sandwich[edit]

This proposal is being discussed at Talk:Bologna sandwich. --Evb-wiki (talk) 18:34, 12 August 2008 (UTC)

Oscar Mayer[edit]

From the Composition section:

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...").

Big deal! (Well, maybe it is a big deal; I wouldn't know, since I have never been to the US.) There seems to be nothing in the article that justifies even mentioning that brand. Even if it was justified, why is it under the heading "Composition"? Brian Jason Drake 04:25, 22 April 2009 (UTC)

Worldwide view[edit]

I just removed {{globalize}} after seeing that it said "American" in the intro. That's a bit confusing, since I came here from Polony and I'm Australian! Brian Jason Drake 04:27, 22 April 2009 (UTC)

Typical composition?[edit]

A typical composition might then be 14.5% protein, 27% fat, 68% water (4P+10) and 5% other ingredients.

These figures add up to over 100%, can someone please correct? 69.138.186.120 (talk) 03:30, 18 June 2009 (UTC)

The article currently reads: "A usual recipe is: [...] plastic or corn syrup solids 1.8%". I'm pretty sure this is humbug, but being Non-American who knows: Maybe you like plastic in sausages? Or are synthetic syrups meant (if there is such a thing)?? --81.62.118.242 (talk) 01:44, 16 December 2009 (UTC)

Nitrite content in Deli....[edit]

--222.64.22.16 (talk) 09:02, 24 February 2010 (UTC)

German view on Bologne[edit]

"Fleischwurst" is about 1" in diameter, 1/2' long and not sold sliced, but assumed to be made out of the same mixture. (-> Ring Bologna)
"Lyoner" not cooked but oven-baked, has a trapezoid shape and the meat is often mixed with vegetables like mild pepper slices or mushrooms.
"Mortadella" is what Americans refer to as "Bologna Sausage", "Extrawurst" is the Austrian term for it.
"Italienische Mortadella" ("Italian Mortadella") is refered to when meaning the big one with the lard chunks from Italy.

Images of the packing of poultry bologna:
Packing
Sausage

91.67.176.176 (talk) 14:19, 23 October 2010 (UTC)

I may add that, as a German native, I have never heard the term "Extrawurst" used in another than the figurative sense. I would assume that, for sausage, it is a very specific Austrian term - possibly used in some areas of Southern Germany, but none that I have ever been to. Until someone can verify the literal use of "Extrawurst" for an actual sausage in Germany, I will take the liberty of changing the wording. --Anna (talk) 15:58, 21 May 2011 (UTC)
Extrawurst is indeed a very common type of sausage in Austria. Except for the general shape and size, however, I don't see the similarities to Baloney or Mortadella. They all taste completely different. If the comparison with Mortadella stays on this page, it should backed up with a reference. Martg76 (talk) 00:20, 10 December 2011 (UTC)

i would like to add that fleischwurst usually does NOT contain garlic in germany (i live here, i know what im talking about). while such variations do exist, the term fleischwurst generally refers to the kind without garlic. someone should change that --79.212.249.166 (talk) 11:24, 10 April 2012 (UTC)

I think the same 'Fleischwurst' does normally not contain garlic. This is also in contradiction to the german wiki article. --217.247.35.198 (talk) 16:30, 30 April 2012 (UTC)

Polony - UK[edit]

In the UK "Polony" - which is undoubtedly the same or very similar to Bologna - has been sold for many years as a sliced cold meat - it's sliced from a large sausage - about 5 inches in diameter, which invariably has a plastic inedible red skin. In the past brand names and so on were printed on the red wrapper, and I recall seeing them being sometimes in foreign language. Some of these were clearly imported from Poland - as they bore the brand PEK - which is a Polish brand - ( I believe PEK was originally a communist era farming co-operative - but I can find nothing to substantiate this)- and my guess is that the name Polony comes from those words - which quite possibly said "Polonia" - the name given in Latin to Poland, or the name for the wider Polish diaspora, or "Poloni" - the name for Poland in Albania.

It seems likely that Polony (from Poland) and Baloney (from Bologna) are confused because of their similarity, and because they'd frequently be sold from the same shop (delicatessen) - in the UK such a shop could just as easily be owned by a Pole or Eastern European, as it could by an Italian (as I guess would also be true in the US) - and I'd imagine that asking for Baloney, Polony or Bologna sausage would pretty much get you the same thing depending which shop you went in. Bologna is further confused in the UK by the visual similarity of the word to the French port Boulogne - which is a busy ferry port for people leaving the UK by car for France. It's generally pronounced "Burloine" but should be pronounced in French - "Boolonya".

These days Polony is pretty rare, and I have seen both Bologna and Baloney sold in delis over here. Poloney if you can get it tends to come in miniature version - around 5 inches long, and 2 inches in diameter, still in the red plastic and called "Polony Slicing Sausage"

What I love about issues like this, is that there're no right or wrong answers - just differences around the world. It's what makes the universe tick !

78.32.193.115 (talk) 20:27, 16 November 2010 (UTC)

Missing information[edit]

There's a lot of stuff about bologna that's missing.

The urban legend(?) than bologna will grow hair if left in the sun. The use of bologna to ruin paint on cars. The whole culinary marvel that is fried bologna.

The freaking Oscar Meyer song!

My bologna has a first name, it's O-S-C-A-R. — Preceding unsigned comment added by 75.76.86.40 (talk) 02:50, 4 August 2011 (UTC)

what's in it?[edit]

No definition of what's in bologna! Could be the brain, feet, liver, ham, tail! Can't tell! Rtdrury (talk) 01:13, 6 January 2012 (UTC)

quality of[edit]

Now this may get some flames, but should there be a mention that (at least often enough) boloney is a very cheap, low quality sausage? I'm sure there's quality artisanal boloney out there, but. — Preceding unsigned comment added by 69.152.210.189 (talk) 21:22, 4 February 2012 (UTC)

Colloquial usage[edit]

It appears to me that the section "Colloqial usage" is more appropriate in the Wiktionary entry "baloney" than in this article about a kind of sausage. Comments? Isheden (talk) 15:09, 25 June 2012 (UTC)

Baloney has nothing to do with Bologna sausage meat. It should be deleted.203.184.41.226 (talk) 04:41, 13 February 2013 (UTC)

Section deleted. Isheden (talk) 13:36, 13 February 2013 (UTC)

What about talking about REAL Baloney?[edit]

It's very nice that this article talks about German baloney, Lebanese Baloney, Vietnamese baloney... did nobody think of talking about REAL ITALIAN BOLOGNA?? --Gspinoza (talk) 16:22, 2 July 2012 (UTC)

Because that's called mortadella and no sane Italian would go around calling that bologna (or BALONI). --80.181.235.120 (talk) 22:40, 4 May 2014 (UTC)

Which Parts of the Animal?[edit]

Which parts of the animal are ground up to make bologna? Isn't this the key parameter that characterizes the product? Besides the spices, of course? Isn't this the first question everybody asks when it is served to them? Or maybe 98% of everybody? Why would this not be the first item in the article? Why would this not be the first item on the label? Rtdrury (talk) 01:02, 12 August 2015 (UTC)

Lyoner, Pariser ?[edit]

There's no such thing in both cities, where Mortadelle ("italienne" may be haded) is widely appreciated. Cervelas is a very finely ground sausage but of smaller diameter, but more specifically from Swiss and Alsace (albeit widely avalaible in France). The texture is quite different of mortadella. Farther "bologne" is unknown in Bologne, where mortadella is consumed. — Preceding unsigned comment added by 90.83.38.167 (talk) 13:35, 6 December 2015 (UTC)

Rambling and messy article[edit]

This article appears to be describing several unrelated or marginally related processed meats. Many of them are not what would normally be considered sausage at all. --Ef80 (talk) 20:37, 3 May 2016 (UTC)

Requested move 22 September 2016[edit]

The following is a closed discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. Editors desiring to contest the closing decision should consider a move review. No further edits should be made to this section.

The result of the move request was: No consensusJFG talk 13:21, 3 October 2016 (UTC)



Bologna sausageBologna (sausage) – Everyone I know refers to this product as simply "bologna" and not as "bologna sausage". Bod (talk) 19:28, 22 September 2016 (UTC)

  • Weak oppose. It's true that most people call it "bologna" (or "baloney"), and so parenthetical disambiguation is certainly an option. But "bologna sausage" is also a legitimate expression, and arguably it's what "bologna" in the sense of the meat product is short for. In such cases, it seems to me that it's preferable to use the phrase that can appear in running text without using a pipe. One still has the option to use a pipe if it is desired that the text appear as "bologna" without "sausage". --Trovatore (talk) 23:56, 22 September 2016 (UTC)
  • Support per WP:COMMONNAME... people call it bologna, so that should be the name of the article. If it wasn't for the city, I'd suggest just calling in bologna, but since there is the city, a parenthetical aspect is fine. "bologna sausage" may be a "valid" expression, but certainly not a common one. Fieari (talk) 07:15, 23 September 2016 (UTC)
  • Support per nom. WP:NATURAL does not apply because "Bologna sausage" is not an accurate description. It is not a sausage from Bologna, it is a type of lunch meat/cold cut called "bologna". —  AjaxSmack  03:34, 26 September 2016 (UTC)
    • Hmm, IMHO it doesn't matter much whether it's "accurate". French fries, Russian dressing, German measles.... So the differences between the topic of this article and mortadella (which is presumably where the "Bologna" part comes from) need not concern us at this time.
      What matters, I think, is that the term has reasonable currency, and I think it does. You can Google "bologna sausage -wiki" to partially compensate for the effect of this article itself (though of course that doesn't filter out usages influenced by the article).
      What it comes down to, I guess, is how much of a compromise you're willing to make to avoid parenthetical disambiguation. I think parenthetical disambiguation is inelegant, and best avoided when easily possible. But one shouldn't strain too hard to avoid it. In my judgment bologna sausage is on the right side of the line; others may of course differ. --Trovatore (talk) 16:28, 26 September 2016 (UTC)
  • Oppose. This is a perfectly valid case of WP:NATURALDIS. Using an alternative name that the subject is also commonly called in English reliable sources, albeit not as commonly as the preferred-but-ambiguous title applies perfectly here. And the current form "Bologna sausage" is certainly well used in sources, it's a common name as well, and not a made up term.[1][2][3] Thanks  — Amakuru (talk) 14:38, 29 September 2016 (UTC)
    • I have never heard it referred to as "Bologna sausage" in speech. Have you? --Bod (talk) 17:13, 29 September 2016 (UTC)
  • Oppose per Amakuru. "Bologna sausage" is in use and therefore serves as WP:NATURALDIS, which is preferable to a parentheses (especially since it's the same term in parentheses).--Cúchullain t/c 15:20, 30 September 2016 (UTC)
    • You'll notice that throughout the article, it is usually just called "bologna". --Bod (talk) 16:54, 30 September 2016 (UTC)
That's because it's most usually called "bologna". But bologna isn't available, so we have to disambiguate.--Cúchullain t/c 18:17, 30 September 2016 (UTC)

The above discussion is preserved as an archive of a requested move. Please do not modify it. Subsequent comments should be made in a new section on this talk page or in a move review. No further edits should be made to this section.

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South African Polony[edit]

I notice there is a citation required tag, but I nonetheless removed reference to Australian and New Zealand "very small sausages" in this section as:

  1. assertion not cited
  2. even if it were cited, does not fit under sub-heading of South African polony;
  3. I have personally never heard of small sausages called "palony" in any Australian region (the item referred to sounds like a description of "cocktail frankfurters" = U.S. "wieners").

I work in the food production and service industry (in Australia). I've asked around since I saw this assertion, and have yet to find anyone who's heard of such a thing. In the west of Australia they call a type luncheon meat "polony": it's a bit like Bologna, or what people in my part of country call Strasburg, and some call Devon. Nothing like "very small sausages".

Apologies if I have jumped the gun. If a citation for it appears at some stage, well and good, but it seemed too weird to leave in, until then.--210.49.207.142 (talk) 12:14, 29 December 2018 (UTC)

Above no longer applies as another editor soon after above change deleted reference to and heading of "South African Polony" 210.49.207.142 (talk) 10:53, 23 January 2019 (UTC)