Talk:Bologna sausage/Archive 1

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Source of slang "Baloney"
The notion of Baloney meaning Nonsense might derive from someone who tried to make a lowly item appear fancy. Rube Goldberg wrote in one of his early 20th C. cartoons: "No matter how thin you slice it, it's still Baloney" IE: still a cheap sausage, not a fancy cold cut. --Saxophobia 23:50, 1 August 2006 (UTC)

I don't believe the remark about people wrapping mashed potatoes with baloney and calling that "pigs in a blanket". I recommend we drop that sentence unless somebody produces a citation. --Waxmop 01:58, 15 April 2007 (UTC)

Photo request
That photo is horrendous. Conrad1on 07:32, 16 April 2007 (UTC)

"Bosaus"
Could we get some verification on this? All the references I could find on Google seemed to come from this article. --jpgordon&#8711;&#8710;&#8711;&#8710; 18:33, 16 January 2008 (UTC)

merge with Bologna sandwich
This proposal is being discussed at Talk:Bologna sandwich. --Evb-wiki (talk) 18:34, 12 August 2008 (UTC)

Worldwide view
I just removed globalize after seeing that it said "American" in the intro. That's a bit confusing, since I came here from Polony and I'm Australian! Brian Jason Drake 04:27, 22 April 2009 (UTC)

Bad redirect
"Baloney" should not redirect to this page. It should go right to the disambiguation page. No bologna commercially sold as food ever features the spelling "baloney".

71.241.77.118 02:36, 16 August 2007 (UTC)


 * The issue is not whether the word "baloney" is correct, but rather whether readers could reasonably confuse the words "baloney" and "balogna". Brian Jason Drake 03:23, 23 May 2009 (UTC)

Typical composition?
A typical composition might then be 14.5% protein, 27% fat, 68% water (4P+10) and 5% other ingredients.

These figures add up to over 100%, can someone please correct? 69.138.186.120 (talk) 03:30, 18 June 2009 (UTC)


 * The article currently reads: "A usual recipe is: [...] plastic or corn syrup solids 1.8%". I'm pretty sure this is humbug, but being Non-American who knows: Maybe you like plastic in sausages? Or are synthetic syrups meant (if there is such a thing)?? --81.62.118.242 (talk) 01:44, 16 December 2009 (UTC)

Nitrite content in Deli....
--222.64.22.16 (talk) 09:02, 24 February 2010 (UTC)
 * http://scholar.google.com/scholar?as_q=bologna+nitrite&num=10&btnG=Search+Scholar&as_epq=&as_oq=&as_eq=&as_occt=title&as_sauthors=&as_publication=&as_ylo=&as_yhi=&as_sdt=1.&as_sdtp=on&as_sdts=5&hl=en

Pig in a blanket
Hi - in NZ a pig in a blanket is a sausage wrapped in bread.

I aggree, in Australia, it is also a sausage wrapped in a bread, maybe with tomato sauce —Preceding unsigned comment added by Dinobert06 (talk • contribs) 23:08, 16 September 2007 (UTC)

Same in the states: Hot dog or small party sausage wrapped in biscuit or 'crescent roll' style dough (similar to a hot dog in a bun. Very tasty and fairly easy to make. Good party food.   JAGUITAR    (Rawr)  03:50, 14 August 2008 (UTC)


 * Well, I've learned something today... In the UK, what we call a "pig in a blanket" is a sausage wrapped in bacon. A "dog in a blanket" is a sausage wrapped in cheese. Neither is regarded as a health food! —Preceding unsigned comment added by 81.107.183.201 (talk) 01:19, 3 February 2009 (UTC)

Pig in a blanket can also refer to a wiener of frankfurter (on other words; a hot dog sausage) wrapped in a flour tortilla. Sings-With-Spirits (talk) 21:01, 16 April 2010 (UTC)

Missing information
There's a lot of stuff about bologna that's missing.

The urban legend(?) than bologna will grow hair if left in the sun. The use of bologna to ruin paint on cars. The whole culinary marvel that is fried bologna.

The freaking Oscar Meyer song!

My bologna has a first name, it's O-S-C-A-R. — Preceding unsigned comment added by 75.76.86.40 (talk) 02:50, 4 August 2011 (UTC)

what's in it?
No definition of what's in bologna! Could be the brain, feet, liver, ham, tail! Can't tell! Rtdrury (talk) 01:13, 6 January 2012 (UTC)

quality of
Now this may get some flames, but should there be a mention that (at least often enough) boloney is a very cheap, low quality sausage? I'm sure there's quality artisanal boloney out there, but. — Preceding unsigned comment added by 69.152.210.189 (talk) 21:22, 4 February 2012 (UTC)

German view on Bologne
"Fleischwurst" is about 1" in diameter, 1/2' long and not sold sliced, but assumed to be made out of the same mixture. (-> Ring Bologna)

"Lyoner" not cooked but oven-baked, has a trapezoid shape and the meat is often mixed with vegetables like mild pepper slices or mushrooms.

"Mortadella" is what Americans refer to as "Bologna Sausage", "Extrawurst" is the Austrian term for it.

"Italienische Mortadella" ("Italian Mortadella") is refered to when meaning the big one with the lard chunks from Italy.

Images of the packing of poultry bologna:

Packing

Sausage

91.67.176.176 (talk) 14:19, 23 October 2010 (UTC)


 * I may add that, as a German native, I have never heard the term "Extrawurst" used in another than the figurative sense. I would assume that, for sausage, it is a very specific Austrian term - possibly used in some areas of Southern Germany, but none that I have ever been to. Until someone can verify the literal use of "Extrawurst" for an actual sausage in Germany, I will take the liberty of changing the wording. --Anna (talk) 15:58, 21 May 2011 (UTC)
 * Extrawurst is indeed a very common type of sausage in Austria. Except for the general shape and size, however, I don't see the similarities to Baloney or Mortadella. They all taste completely different. If the comparison with Mortadella stays on this page, it should backed up with a reference. Martg76 (talk) 00:20, 10 December 2011 (UTC)

i would like to add that fleischwurst usually does NOT contain garlic in germany (i live here, i know what im talking about). while such variations do exist, the term fleischwurst generally refers to the kind without garlic. someone should change that --79.212.249.166 (talk) 11:24, 10 April 2012 (UTC)
 * I think the same 'Fleischwurst' does normally not contain garlic. This is also in contradiction to the german wiki article. --217.247.35.198 (talk) 16:30, 30 April 2012 (UTC)

Colloquial usage
It appears to me that the section "Colloqial usage" is more appropriate in the Wiktionary entry "baloney" than in this article about a kind of sausage. Comments? Isheden (talk) 15:09, 25 June 2012 (UTC)

Baloney has nothing to do with Bologna sausage meat. It should be deleted.203.184.41.226 (talk) 04:41, 13 February 2013 (UTC)


 * Section deleted. Isheden (talk) 13:36, 13 February 2013 (UTC)

What about talking about REAL Baloney?
It's very nice that this article talks about German baloney, Lebanese Baloney, Vietnamese baloney... did nobody think of talking about REAL ITALIAN BOLOGNA?? --Gspinoza (talk) 16:22, 2 July 2012 (UTC)


 * Because that's called mortadella and no sane Italian would go around calling that bologna (or BALONI). --80.181.235.120 (talk) 22:40, 4 May 2014 (UTC)

Which Parts of the Animal?
Which parts of the animal are ground up to make bologna? Isn't this the key parameter that characterizes the product? Besides the spices, of course? Isn't this the first question everybody asks when it is served to them? Or maybe 98% of everybody? Why would this not be the first item in the article? Why would this not be the first item on the label? Rtdrury (talk) 01:02, 12 August 2015 (UTC)

Lyoner, Pariser ?
There's no such thing in both cities, where Mortadelle ("italienne" may be haded) is widely appreciated. Cervelas is a very finely ground sausage but of smaller diameter, but more specifically from Swiss and Alsace (albeit widely avalaible in France). The texture is quite different of mortadella. Farther "bologne" is unknown in Bologne, where mortadella is consumed. — Preceding unsigned comment added by 90.83.38.167 (talk) 13:35, 6 December 2015 (UTC)

Rambling and messy article
This article appears to be describing several unrelated or marginally related processed meats. Many of them are not what would normally be considered sausage at all. --Ef80 (talk) 20:37, 3 May 2016 (UTC)