One of America’s Favorites – Bologna SandwichAugust 15, 2016 at 5:20 AM | Posted in One of America's Favorites | Leave a comment
Tags: Baking, Bologna Sandwich, Bologna sausage, Bread, Cooking, Food, Fried Bologna, Grilling, Mayo, One of America's Favorites, recipes, Sandwiches
The bologna sandwich is a sandwich common in the United States and Canada. Also known as a baloney sandwich, it is traditionally made from pre-sliced bologna sausage between slices of white bread, along with various condiments, such as mayonnaise, mustard and ketchup . Many variations exist, including frying the meat first and adding various garnishes such as cheese slices, pickles, tomatoes and onions. It is a popular choice: Oscar Mayer reports 2.19 billion sandwiches are made with its brand of bologna per year.
The bologna sandwich tends to be high in saturated fat (more so if cheese is added) and is high in sodium.
The bologna sandwich, fried or unfried, has been elevated to a regional specialty in the Midwest, Appalachia, and the South. It is the sandwich served at lunch counters of small family run markets that surround the Great Smoky Mountains, and fried bologna sandwiches can be found on restaurant menus in many places in the South. The fried version is likewise sometimes sold at concession stands in stadiums, like those of the Cincinnati Reds. In Pittsburgh, Pennsylvania, it is called a “jumbo sammich”. In East Tennessee, the sandwich is referred to in local slang as a “Lonsdale Ham” sandwich, after the less-affluent neighborhood of Lonsdale, in Knoxville, TN (named for John Lonsdale, the third Principal of King’s College London).
In southwestern Virginia, Baloney is also referred to as “Hoover Ham”. In the coal mining region of Southwestern Virginia and south eastern Kentucky, fried bologna is also known as “Miner’s steak.”
…And about that “Baloney”
Bologna sausage, sometimes phonetically spelled baloney (/bəˈloʊni/), boloney or polony, 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 (IPA: [boˈloɲɲa]. U.S. Government regulations require American bologna to be finely ground and without visible pieces of lard. Bologna can alternatively be made out of chicken, turkey, beef, pork, venison, combined or soy protein. Unlike the mortadella, bologna sausage is not an Italian product and several differences among process and ingredients are seen. Typical seasoning for bologna includes black pepper, nutmeg, allspice, celery seed, coriander, and like mortadella, myrtle berries give it its distinctive flavor.
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 now eaten less often. It can be stored for long periods, sometimes many weeks. Polony is highly seasoned before being hot smoked. It is then cooked in boiling water when required.