Bologna, whose full name is Bologna sausage, is originally from the Italian city of the same name. It is also called baloney, boloney and polony, the latter being a similar sausage from South Africa, and is related to the Italian mortadella sausage, from which it is derived.
The traditional bologna sausage is made from finely ground pork which has been mixed with cubes of lard. The American variant is required by law to be ground finely enough that the lard is not visible. As well as pork, venison, beef, turkey and chicken are popularly used, and soy protein is used to create a vegetarian variant.
The sausage is quite a large one, and is popular in sandwiches when it is thinly sliced, but it can also be used as an ingredient in other recipes.
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