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Bologna sausage, sometimes phonetically spelled as baloney (),〔"baloney." Dictionary.com Unabridged. Random House, Inc. 14 Oct. 2011. 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 during the 17th and 18th centuries. 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. ==German bologna== Sometimes referred to as garlic bologna, this sausage differs from traditional bologna due to various seasonings, most typically garlic being added to the recipe. Although referred to as German bologna elsewhere, it is usually called ''Fleischwurst'' in Germany and ''Extrawurst'' in Austria. Other varieties, such as the French variation, are sometimes called ''saucisse de Lyon'' which the Swiss call ''Lyoner ''or ''Lyonerwurst'' ("Lyon sausage") and usually do not contain a noticeable amount of garlic, while ''Fleischwurst'' is often flavored with garlic, these varieties are generally an off-white color, as they do not contain nitrites (which give cooked pork its pink color). In Australia, garlic bologna is widely referred to as Berliner and labeled as Berliner Fleischwurst by various local 'small goods' manufacturers. In Germany, "regular" bologna is sometimes referred to as ''Mortadella'', and is mostly identical and made out of the same meats as its American counterpart, although it often contains pistachios. The original, larger, and less finely ground ''Mortadella'' is then called ''italienische Mortadella''. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Bologna sausage」の詳細全文を読む スポンサード リンク
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