Bologna sausage ( /bəˈloʊnjə/ or /bəˈloʊni/), also known as boloney, baloney or polony, is a 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, ). U.S. 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, venison or soy protein.
Polony is the name for a large sausage made from a mixture of beef and pork that was very popular in Britain during the 17th and 18th centuries, although seldom seen nowadays. Polony sausages keep well as they are highly seasoned before being hot smoked. They are then cooked in boiling water when required. The name is believed to be derived from Polonia (the old name for Poland) but some think it may be a corruption of Bologna.
Read more about Bologna Sausage: Kosher or Halal Bologna, German Bologna, Lebanon Bologna, Bologna Bowl, Lauantaimakkara, Colloquial Usage
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