Bologna sausage

Bologna sausage, informallybaloney(/bəˈloʊni/bə-LOH-nee),is an Americansausage. Its typical seasonings includeblack pepper,nutmeg,allspice,celery seedandcoriander, and, likemortadella,myrtleberries give it its distinctive flavor.
Other common names include parizer(Parisian sausage) inHungary,Romania, and the countries of the formerYugoslavia;  polonyin Zimbabwe, Zambia, South Africa and Western Australia;devonin most states of Australia; and fritz in South Australia.
InNorth America, a simple and popular use is in thebologna sandwich. In theSouthern United States, abologna cakeexists which is bologna slices layered with seasoned cream cheese to make the appearance of a cake.
Aside frompork, bologna can be made out ofchicken,turkey,beef,venison, a combination of meats, orsoy protein.
U.S. government regulations require American bologna to be finely ground,and without visible pieces of fat.
Lebanon bolognais aPennsylvania Dutchprepared meat. While called bologna, it is acured,smokedandfermentedsemidrybeefsausagesimilar tosalami.
InEngland,Irelandand alsoWestern Australia, a "polony" is a finely ground pork-and-beef sausage. The name, likely derived from "Bologna", has been in use since the 17th century. The modern product is usually cooked in a red or orange skin and is served as cold slices.In England polony can also be used for the pork sausage instead of bologna.
InScotland, "polony" is a finely ground seasoned pork sausage often eaten in a roll or as part of afull breakfast. It is cooked in a red skin, served in slices by butcher shops, and fried or grilled before eating. It is particularly popular in the north east of Scotland.
InNew Zealand, "polony" is a type ofcocktail sausagewith pink or red artificially-coloured skin similar to, but much smaller than, asaveloy. Miniature polonies in New Zealand are called Cheerios and often are eaten boiled with tomato sauce. In New Zealand, polony is also called 'Luncheon Sausage' or simply 'Luncheon'.
South African "polony" is similar to bologna in constitution and appearance, and is typically inexpensive. Large-diameter (artificially coloured) pink polonies are called "French polony", with thinner rolls referred to simply as "polony". Garlic polony is also widely available.
In 2018 a South African factory that produced polony and other processed meats was associated witha listeriosis outbreakthat killed approximately 216 people and sickened a further thousand.
Rag bologna is a long stick, or "chub", of high-fat bologna native to West Tennesseeand its surrounding area, unavailable elsewhere. It is traditionally sold wrapped in a cloth rag, and has a higher content of filler than that of regular bologna. Milk solids, flour, cereal, and spices are added during processing, and the roll of bologna is bathed inlactic acidbefore being coated inparaffin wax. It is generally eaten on white bread with mustard and pickles, but is also a staple of family gatherings, where thick slices are smoked and barbecued along with other meats.InNewfoundland, a type of rag bologna referred to as "wax" bologna is sliced thickly and fried, which is referred to as "Newfie steak".
Ring bolognais much smaller in diameter than standard bologna. It is better suited for slicing and serving on crackers, either as a snack orhors d'oeuvre. It is generally sold as an entire link rather than sliced. The link is arranged as a semicircle or "ring" when prepared for sale (hence the name).Pickled bologna is usually made from ring bologna soaked in vinegar and typicalpicklingspices.It is usually served in chunks as a cold snack.
Various vegetarian and vegan versions of bologna are available. A typical UK recipe usessoyandwheat proteinin place of lean meat andpalm oilinstead of fat together with starch,carrageenan, and flavorings. It can be eaten cold or cooked in the same ways as traditional bologna.