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A finely hashed/ground pork sausage with lard pieces, which is originated in the Italian city of Bologna. The Russian version can alternatively be made out of pork, chicken, beef, or veal. This food is usually served in round uniform slices pre-cut in a package or sliced at a deli, though many brands are sold as large chunks. There are many manufacturers as well, including local delis and grocery store meat counters.
Bologna sausage is typically served in a sandwich, often for lunch; hence, it is one of the most common "cold cuts" in the U.S. However, bologna may also be served fried or wrapped around mashed potatoes or pastry dough and baked as a version of "pigs in blankets".
The bologna can be found in four inch (10 cm) diameter sausages that are normally about a foot long (30 cm).
This Russian Style Bologna (called Doctorskaya) made by Gurman Food Company is created from high quality of meat.
Varieties
Bologna In general, bologna comprises chicken, beef, pork, veal, and/or other ingredients. It is constitutionally much the same as frankfurters, although larger and sliced.
Beef Bologna this is an all beef version, it is usually more of a red color than its mixed-meat counterpart.
Kosher Bologna Typically made with only beef, but sometimes made from turkey. The manufacture of this variety of bologna is supervised by a rabbi to be certified kosher.
German Bologna Also known as Garlic Bologna, this sausage is typically distinguished by adding garlic to the recipe.
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