Polony is the name for a large sausage made from a mixture of beef and pork that is popular in South Africa and was very popular in Britain during the 17th and 18th centuries, although seldom seen in Britain nowadays. Polony keeps well as it is highly seasoned before being hot smoked. They are then cooked in boiling water when required. The name is believed to be derived from Polonia (the old name for Poland) but some think it may be a corruption of Bologna.
* Bologna bowl
Occasionally a slice of bologna is heated up so, as the fat renders, the round slice takes the shape of a bowl which may be filled with cheese or other fillings.
* 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 nitrates (which give cooked pork its pink color.
In Germany, "regular" bologna is 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 called italienische Mortadella.
* Kosher or halal bologna
Kosher or halal bologna is typically made with only beef, but sometimes made from turkey, chicken or lamb.
* Lebanon bologna
This Pennsylvania Dutch prepared meat, while nominally bologna, is a dried, smoked sausage similar to salami.
* Lauantaimakkara
Lauantaimakkara is a Finnish type of bologna derived from the early Lyon sausage, the "Lyoner".
* South African Polony
South Africans refer to bologna exclusively as 'polony', although South African polony is typically made using highly-processed meat with a high pink slime concentration. These processed meat products are typically an artificially bright pink color, and are a low-income food due to their low cost. Large pink, bland polonies are called French Polony , with thinner rolls referred to simply as polony. Garlic Polony is also widely available.
* Vegetarian
A popular low-fat non-GMO soy vegan bologna style alternative is made by the Lightlife company in the United States
Fried Bologna Sandwich
How do you improve on the regular bologna sandwich? Turn it into a fried bologna sandwich! Just fling the bologna onto a lightly buttered griddle or nonstick pan, and fry it up until it's browned. The thicker the cut of bologna, the better, so ask for it from the deli counter instead of buying it prepackaged. A Southern favorite right behind tomato sandwiches, many people add a variety of things to their fried bologna sandwich, like tomatoes, chili, slaw, fruit jelly, or mustard.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 1 serving
Ingredients:
1 tablespoon canola oil
1 to 2 slices thick-cut bologna
1 slice American cheese
1 teaspoon mayonnaise
2 slices white bread
Preparation:
1. In a nonstick sauté pan, add oil, and heat over medium-high heat. Add bologna to the pan, and cook until brown on each side about 1 to 2 minutes each. Top with the slice of cheese, and remove the pan from the heat.
2. Meanwhile, add mayonnaise to both slices of bread. Top one slice of bread with the fried bologna and melted cheese, add the second piece of bread, and serve.
http://americanfood.about.com/od/hamburgersandsandwiches/r/Fried-Bologna-Sandwich-Recipe.htm
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