Bologna [cooked, smoked sausage]
A finely-cut sausage, generally stuffed into large
casings, but other shapes are also made Next to frankfurters
the most popular sausage. Cured beef and pork finely ground
seasonings similar to franks, smoked, cooked and ready to
serve. Quality bologna is carefully mixed and stuffed to give a
uniform color and even texture free of air bubbles. "Regular"
bologna is always a blend of beef and pork, but an all-beef style is
gaining in popularity. Garlic, a typical spice in either version, is
a more prominent flavor in all beef bologna.
Ring Bologna is packed into casings about 2
in. in diameter, and cut into pieces of about 1 lb. Ends are tied
together forming horseshoe shape or "ring".
Chub Bologna A very
smoothly blended bologna mixture of beef, pork and smoked bacon is
processed in 1.1b. units in plastic wrap "tubes." An especially
convenient style to slice for snacks.
Ingredients: Beef and
pork, or all beef. Some processors may also use dry milk solids,
pepper, cloves, coriander, garlic, . ginger, nutmeg.
Undoubtedly the most popular, cold, sliced meat. General