Baloney

Bologna sausage, sometimes phonetically spelled baloney (bəˈloʊni), known in Europe as a Lyoner, is a sausage derived from mortadella, a similar-looking, finely ground pork sausage containing cubes of lard, originally from the Italian city of Bologna (boˈloɲɲa). Aside from pork, bologna can alternatively be made out of chicken, turkey, beef, venison, combined or soy protein. Typical seasoning for bologna includes black pepper, nutmeg, allspice, celery seed, coriander, and like mortadella, myrtle berries give it its distinctive flavor. U.S. Government regulations require American bologna to be finely ground and without visible pieces of lard.Polony is the name for a large sausage created from a mixture of beef and pork that is popular in South Africa and was very popular in Britain. Polony is highly seasoned before being hot smoked. It is then cooked in boiling water when required. In Australia it is only called polony in Western Australia, while its called fritz in South Australia and devon in New South Wales and Victoria. In New Zealand, a polony is a bright pink-red mini-sausage about 5 cm long, made of mixed processed meats, essentially tiny versions of the South African type, that are usually served and eaten with toothpicks.

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