Bologna sausage, informally baloney (/bəˈloʊni/ bə-LOH-nee),[1] is a sausage derived from the Italian mortadella, a similar-looking, finely ground pork sausage, named after the city of Bologna (IPA: [boˈloɲɲa] ). Typical seasonings for bologna include black pepper, nutmeg, allspice, celery seed and coriander, and, like mortadella, myrtle berries give it its distinctive flavor.[2]
Other common names include parizer[3] (Parisian sausage) in Hungary, Romania, and the countries of the former Yugoslavia; polony[4] in Zimbabwe, Zambia, South Africa and Western Australia; devon in most states of Australia; and fritz in South Australia.[5]
In North America, a simple and popular use is in the bologna sandwich. In the Southern United States, a bologna cake exists which is bologna slices layered with seasoned cream cheese to make the appearance of a cake.[6]
- ^ "baloney." Archived 23 October 2011 at the Wayback Machine Dictionary.com Unabridged. Random House, Inc. 14 October 2011.
- ^ "What The Heck Is In Bologna, Anyway?". Huffington Post. 24 October 2013. Archived from the original on 2 November 2014. Retrieved 1 November 2014.
- ^ "Bologna (Parizer)". Muncan Food Corp. Archived from the original on 9 May 2021. Retrieved 23 April 2022.
- ^ "Polony". meatsandsausages.com. Archived from the original on 9 May 2021. Retrieved 23 April 2022.
- ^ Packer, Stephanie (20 June 2014). "Is it fritz or devon?". heraldsun.com.au. Archived from the original on 23 May 2018. Retrieved 23 April 2022.
- ^ Benilyn (5 July 2021). "Easy 3-Ingredient Bologna Cake". IzzyCooking. Retrieved 26 March 2023.