The Full Wiki

More info on Bologna sausage

Bologna sausage: Map


Wikipedia article:

Map showing all locations mentioned on Wikipedia article:

Sliced bologna

Bologna sausage ( ) is an Americanmarker sausage somewhat similar to the Italianmarker mortadella (a finely hashed/ground pork sausage containing cubes of lard that originated in the Italian city of Bolognamarker). It is commonly called bologna or, informally, baloney. US Government regulations require American bologna to be finely ground, and without visible pieces of fat. Bologna can alternatively be made out of chicken, turkey, beef, or pork.


Bologna sausage is generally made from low-value scraps (trimmings from steaks, roasts or other meat cuts). Such may be the origin of the slang word baloney, meaning "nonsense". However, USDAmarker regulations define what meats and byproducts can be legally included in bologna. No more than 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal, or soy protein concentrate) or 2% isolated soy protein may be used, and they must be listed in the ingredient statement on the product label by their common names. In the finished product, water is limited to 4 times the protein content (typical moisture:protein of meat) plus 10% (added water), and fat is limited to 30%. Additional water can be added to replace water lost in cooking. A typical composition might then be 14.5% protein, 27% fat, 68% water (4P+10) and 5% other ingredients. A usual recipe is: salt around 2%, corn syrup or corn syrup solids 1.8%, spices and flavorings about 1%, sodium phosphates (polyphosphates) no more than 0.5%, sodium ascorbate or erythorbate up to 500 ppm and sodium nitrite no more than 156 ppm. Spices and flavorings can include ground mustard, coriander, white pepper, onion powder, garlic powder, cardamom, and red pepper or paprika, or extractives or oleoresins of these or other spices.

Bologna is usually served in round uniform slices pre-cut in a package or sliced at a deli. There are many bologna producers, including local and regional processors, who manufacture their own brands and products branded for others, such as grocery store brands.

Ring bologna is an ambiguous term with regional dependencies. One form is produced in two inch (5 cm) diameter sausages that are normally about a foot long (30 cm), wrapped into a loop or ring. These often can be found pickled in a combination of vinegar, salt, sugar and spices. The Pennsylvania Dutch product (popular brands are Berks, Hatfield, and Kunzler) is not at all like plain, beige bologna; it is coarse ground, with variety meats (mainly heart), small amounts of fat, and contains more spices. Kunzler produces both kinds and distinguishes between city (its Juniata brand) and old-fashioned ring bologna.


BolognaIn general, bolognamarker is constitutionally much the same as hot dogs, although larger and sliced.

Beef BolognaThis is an all beef version, it is usually more of a red color than its mixed-meat counterpart.

Kosher or Halal BolognaTypically made with only beef, but sometimes made from turkey or lamb.

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

Lebanon BolognaNamed 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 bolognamarker.

See also


Embed code:

Got something to say? Make a comment.
Your name
Your email address