Bologna sausage

German bologna

Sometimes referred to as garlic bologna, this sausage differs from traditional bologna due to various seasonings, most typically garlic being added to the recipe. Although referred to as German bologna elsewhere, it is usually called Fleischwurst in Germany and Extrawurst in Austria. Other varieties, such as the French variation, are sometimes called saucisse de Lyon which the Swiss call Lyoner or Lyonerwurst ("Lyon sausage") and usually do not contain a noticeable amount of garlic, while Fleischwurst is often flavored with garlic, these varieties are generally an off-white color, as they do not contain nitrites (which give cooked pork its pink color).

In Australia, garlic bologna is widely referred to as Berliner and labeled as Berliner Fleischwurst by various local 'small goods' manufacturers.

In Germany, "regular" bologna is sometimes referred to as Mortadella, and is mostly identical and made out of the same meats as its American counterpart, although it often contains pistachios. The original, larger, and less finely ground Mortadella is then called italienische Mortadella.

Pariser (parizer)

In various countries in Central and Eastern Europe, many sausages are made from very finely ground meat, usually poultry, pork, or beef. They differ from local Mortadella-labeled sausages (which, in contrast, are very similar to Italian original) by being dominantly seasoned with garlic, rather than myrtle, and by not containing pieces of fat/bacon, pistacchio, or olives. They are known by the common name Pariser/Parizer (intended meaning being Parisian sausage) or special salami. The etymology of former name is unknown, but it is assumed to stem from some German name for French or Lyonese sausage, whereas the latter is usually a local translation of Austrian name Extrawurst. Various local brand names are also variants the British name for the sausage, Polony, such as Slovenian Poli or Croatian Poliko.

Kosher or halal bologna

Kosher or halal bologna is typically made with only beef, but sometimes made from turkey, chicken, or lamb.

Lebanon bologna

Lebanon bologna is a Pennsylvania Dutch prepared meat. While nominally bologna, it is a dried, smoked sausage similar to salami.

Ring bologna

Ring bologna is much smaller in diameter than standard bologna. It is a good size for slicing and putting on crackers as a snack or hors d'oeuvre (as opposed to the "sandwich-sized" slices of typical bologna). 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 typical pickling spices. It is usually served in chunks as a cold snack.

Lauantaimakkara

Lauantaimakkara ("Saturday sausage") is a Finnish pork sausage type derived from the early Lyon sausage, the "Lyoner". Lauantaimakkara resembles bologna in consistence and color, but is mildly spiced and unsmoked.

Rag bologna

Rag bologna is a long stick, or "chub" of high-fat bologna traditionally sold wrapped in a cloth rag. The recipe 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 in lactic acid before being coated in paraffin wax. This type of bologna is native to West Tennessee and the surrounding regions and is not commonly available outside this area. 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.[1] In Newfoundland, a type of rag bologna referred to as "wax" bologna is sliced thickly and fried, which is referred to as "Newfie steak".[2]

South African polony

South Africans refer to bologna exclusively as polony, although South African polony is typically made using highly processed meat. These processed meat products are typically an artificially bright pink color, and are a low-income food due to their low cost. Very small sausages of the same content and color are also called polonies in New Zealand and Australia. Large pink, bland polonies are called French Polony [3], with thinner rolls referred to simply as polony. Garlic Polony is also widely available.[4]

Vegetarian polony

Various vegetarian and vegan versions of polony are available. A typical UK recipe uses soya and wheat protein in the place of lean meat and palm oil instead of lard together with starch, carrageenan and flavorings, it can be eaten cold or cooked in the same ways as traditional polony.