Talk:Bologna sausage

Entry feels much too short. It does not at all discuss what it's actually made out of or what it is that gives it the distinctive flavor. —The preceding unsigned comment was added by 24.18.162.88 (talk • contribs) 19:56, 15 June 2006 UTC.

Is there any reason for the inconsistency in spelling of baloney/boloney and bologna/balogna?

Agree about the spelling of boloney, never seen it spelled that way. I also think that the pronunciation for baloney/boloney is wrong.

I've lived in Pittsburgh for over 20 years. Nobody *ever* calls it Jumbo here, and I even worked in a deli for awhile. I've seen the term 'Jumbo Bologna' here once in awhile, but never just 'Jumbo'.

I've lived in Pittsburgh for over 40 years, and Jumbo is ham, not Bologna. —Preceding unsigned comment added by 69.115.97.235 (talk) 02:46, 17 March 2010 (UTC)

I've lived in Montreal my whole life (25 years). I'm French Canadian (Québécois) and I've never heard the term "poulet farci". We call it many slang terms, but not this one. Please delete this entry: "In Montreal, bologna is often referred to as poulet farci, or stuffed chicken in English." —Preceding unsigned comment added by 74.58.73.191 (talk) 20:59, 21 August 2008 (UTC)

I'm also a Montrealer and I second the precedent comment, "poulet farci" makes so sense at all, I've never heard of it either. I think the article author got it confused with another type of low-quality cold cut made from chicken scraps, called "simili-poulet" (mock chicken) or "poulet pressé" (pressed chicken). —Preceding unsigned comment added by 76.67.216.26 (talk) 19:38, 5 December 2008 (UTC)

Bad redirect

"Baloney" should not redirect to this page. It should go right to the disambiguation page. No bologna commercially sold as food ever features the spelling "baloney".

71.241.77.118 02:36, 16 August 2007 (UTC)

The issue is not whether the word "baloney" is correct, but rather whether readers could reasonably confuse the words "baloney" and "balogna". Brian Jason Drake 03:23, 23 May 2009 (UTC)

Photo request

That photo is horrendous. Conrad1on 07:32, 16 April 2007 (UTC)

Source of slang "Baloney"

The notion of Baloney meaning Nonsense might derive from someone who tried to make a lowly item appear fancy. Rube Goldberg wrote in one of his early 20th C. cartoons: "No matter how thin you slice it, it's still Baloney" IE: still a cheap sausage, not a fancy cold cut. --Saxophobia 23:50, 1 August 2006 (UTC)

I don't believe the remark about people wrapping mashed potatoes with baloney and calling that "pigs in a blanket". I recommend we drop that sentence unless somebody produces a citation. --Waxmop 01:58, 15 April 2007 (UTC)

Pig in a blanket

Hi - in NZ a pig in a blanket is a sausage wrapped in bread.

I aggree, in Australia, it is also a sausage wrapped in a bread, maybe with tomato sauce —Preceding unsigned comment added by Dinobert06 (talk • contribs) 23:08, 16 September 2007 (UTC)

Same in the states: Hot dog or small party sausage wrapped in biscuit or 'crescent roll' style dough (similar to a hot dog in a bun. Very tasty and fairly easy to make. Good party food.  JAGUITAR  (Rawr) 03:50, 14 August 2008 (UTC)

Well, I've learned something today... In the UK, what we call a "pig in a blanket" is a sausage wrapped in bacon. A "dog in a blanket" is a sausage wrapped in cheese. Neither is regarded as a health food! —Preceding unsigned comment added by 81.107.183.201 (talk) 01:19, 3 February 2009 (UTC)

Pig in a blanket can also refer to a wiener of frankfurter (on other words; a hot dog sausage) wrapped in a flour tortilla. Sings-With-Spirits (talk) 21:01, 16 April 2010 (UTC)

"Bosaus"

Could we get some verification on this? All the references I could find on Google seemed to come from this article. --jpgordon^∇∆∇∆ 18:33, 16 January 2008 (UTC)

merge with Bologna sandwich

This proposal is being discussed at Talk:Bologna sandwich. --Evb-wiki (talk) 18:34, 12 August 2008 (UTC)

Oscar Mayer

From the Composition section:

A national brand, Oscar Mayer, had an advertising campaign in the 1970s with a jingle ("My bologna has a first name, it's O-S-C-A-R...").

Big deal! (Well, maybe it is a big deal; I wouldn't know, since I have never been to the US.) There seems to be nothing in the article that justifies even mentioning that brand. Even if it was justified, why is it under the heading "Composition"? Brian Jason Drake 04:25, 22 April 2009 (UTC)

Worldwide view

I just removed {{globalize}} after seeing that it said "American" in the intro. That's a bit confusing, since I came here from Polony and I'm Australian! Brian Jason Drake 04:27, 22 April 2009 (UTC)

Typical composition?

A typical composition might then be 14.5% protein, 27% fat, 68% water (4P+10) and 5% other ingredients.

These figures add up to over 100%, can someone please correct? 69.138.186.120 (talk) 03:30, 18 June 2009 (UTC)

The article currently reads: "A usual recipe is: [...] plastic or corn syrup solids 1.8%". I'm pretty sure this is humbug, but being Non-American who knows: Maybe you like plastic in sausages? Or are synthetic syrups meant (if there is such a thing)?? --81.62.118.242 (talk) 01:44, 16 December 2009 (UTC)

Nitrite content in Deli....

• http://scholar.google.com/scholar?as_q=bologna+nitrite&num=10&btnG=Search+Scholar&as_epq=&as_oq=&as_eq=&as_occt=title&as_sauthors=&as_publication=&as_ylo=&as_yhi=&as_sdt=1.&as_sdtp=on&as_sdts=5&hl=en

--222.64.22.16 (talk) 09:02, 24 February 2010 (UTC)

German view on Bologne

"Fleischwurst" is about 1" in diameter, 1/2' long and not sold sliced, but assumed to be made out of the same mixture. (-> Ring Bologna)
"Lyoner" not cooked but oven-baked, has a trapezoid shape and the meat is often mixed with vegetables like mild pepper slices or mushrooms.
"Mortadella" is what Americans refer to as "Bologna Sausage", "Extrawurst" is the Austrian term for it.
"Italienische Mortadella" ("Italian Mortadella") is refered to when meaning the big one with the lard chunks from Italy.

Images of the packing of poultry bologna:
Packing
Sausage

91.67.176.176 (talk) 14:19, 23 October 2010 (UTC)

I may add that, as a German native, I have never heard the term "Extrawurst" used in another than the figurative sense. I would assume that, for sausage, it is a very specific Austrian term - possibly used in some areas of Southern Germany, but none that I have ever been to. Until someone can verify the literal use of "Extrawurst" for an actual sausage in Germany, I will take the liberty of changing the wording. --Anna (talk) 15:58, 21 May 2011 (UTC)

Extrawurst is indeed a very common type of sausage in Austria. Except for the general shape and size, however, I don't see the similarities to Baloney or Mortadella. They all taste completely different. If the comparison with Mortadella stays on this page, it should backed up with a reference. Martg76 (talk) 00:20, 10 December 2011 (UTC)

Polony - UK

In the UK "Polony" - which is undoubtedly the same or very similar to Bologna - has been sold for many years as a sliced cold meat - it's sliced from a large sausage - about 5 inches in diameter, which invariably has a plastic inedible red skin. In the past brand names and so on were printed on the red wrapper, and I recall seeing them being sometimes in foreign language. Some of these were clearly imported from Poland - as they bore the brand PEK - which is a Polish brand - ( I believe PEK was originally a communist era farming co-operative - but I can find nothing to substantiate this)- and my guess is that the name Polony comes from those words - which quite possibly said "Polonia" - the name given in Latin to Poland, or the name for the wider Polish diaspora, or "Poloni" - the name for Poland in Albania.

It seems likely that Polony (from Poland) and Baloney (from Bologna) are confused because of their similarity, and because they'd frequently be sold from the same shop (delicatessen) - in the UK such a shop could just as easily be owned by a Pole or Eastern European, as it could by an Italian (as I guess would also be true in the US) - and I'd imagine that asking for Baloney, Polony or Bologna sausage would pretty much get you the same thing depending which shop you went in. Bologna is further confused in the UK by the visual similarity of the word to the French port Boulogne - which is a busy ferry port for people leaving the UK by car for France. It's generally pronounced "Burloine" but should be pronounced in French - "Boolonya".

These days Polony is pretty rare, and I have seen both Bologna and Baloney sold in delis over here. Poloney if you can get it tends to come in miniature version - around 5 inches long, and 2 inches in diameter, still in the red plastic and called "Polony Slicing Sausage"

What I love about issues like this, is that there're no right or wrong answers - just differences around the world. It's what makes the universe tick !

78.32.193.115 (talk) 20:27, 16 November 2010 (UTC)

Missing information

There's a lot of stuff about bologna that's missing.

The urban legend(?) than bologna will grow hair if left in the sun. The use of bologna to ruin paint on cars. The whole culinary marvel that is fried bologna.

The freaking Oscar Meyer song!

My bologna has a first name, it's O-S-C-A-R. — Preceding unsigned comment added by 75.76.86.40 (talk) 02:50, 4 August 2011 (UTC)

what's in it?

No definition of what's in bologna! Could be the brain, feet, liver, ham, tail! Can't tell! Rtdrury (talk) 01:13, 6 January 2012 (UTC)

quality of

Now this may get some flames, but should there be a mention that (at least often enough) boloney is a very cheap, low quality sausage? I'm sure there's quality artisanal boloney out there, but. — Preceding unsigned comment added by 69.152.210.189 (talk) 21:22, 4 February 2012 (UTC)