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Chiquita Palafox
Other common names include parizer[3] (Parisian sausage) in Hungary, Romania, and the countries of the former Yugoslavia; polony[4] in Zimbabwe, Zambia, South Africa and Western Australia; devon in most states of Australia; and fritz in South Australia.[5]
In North America, a simple and popular use is in the bologna sandwich. In the Southern United States, a bologna cake exists which is bologna slices layered with seasoned cream cheese to make the appearance of a cake.[6]
In the United Kingdom, Ireland and also Western Australia, a "polony" is a finely ground pork-and-beef sausage. The name, likely derived from "Bologna", has been in use since the 17th century. The modern product is usually cooked in a red or orange skin and is served as cold slices.[8]
In New Zealand "polony" is a type of cocktail sausage with pink or red artificially-coloured skin similar to, but much smaller than, a saveloy. Miniature polonies in New Zealand are called "Cheerios" and are eaten boiled.[9]
South African "polony" is similar to bologna in constitution and appearance, and is typically inexpensive. Large-diameter (artificially coloured) pink polonies are called "French polony", with thinner rolls referred to simply as "polony". Garlic polony is also widely available.[10]
Rag bologna is a long stick, or "chub", of high-fat bologna native to West Tennessee[12] and its surrounding area, unavailable elsewhere. It is traditionally sold wrapped in a cloth rag, and has a higher content of filler than that of regular bologna. Milk solids, flour, cereal, and spices are added during processing, and the roll of bologna is bathed in lactic acid before being coated in paraffin wax. It is generally eaten on white bread with mustard and pickles, but is also a staple of family gatherings, where thick slices are smoked and barbecued along with other meats.[13] In Newfoundland, a type of rag bologna referred to as "wax" bologna is sliced thickly and fried, which is referred to as "Newfie steak".[14]
Ring bologna is much smaller in diameter than standard bologna. It is better suited for slicing and serving on crackers, either as a snack or hors d'oeuvre. It is generally sold as an entire link rather than sliced. The link is arranged as a semicircle or "ring" when prepared for sale (hence the name).[15] Pickled bologna is usually made from ring bologna soaked in vinegar and typical pickling spices.[16] It is usually served in chunks as a cold snack.
Various vegetarian and vegan versions of bologna are available. A typical UK recipe uses soy and wheat protein in place of lean meat and palm oil instead of fat together with starch, carrageenan, and flavorings. It can be eaten cold or cooked in the same ways as traditional bologna.[17]
Smoked Bologna is a delicious and cheap sandwich which takes me back to my childhood. My Granny in Alabama made me fried bologna sandwiches. She cut slits in the bologna and fried it in a skillet and simply served it with mayo on white bread.
Fast forward to present day and I choose to add a smoked element to it and pay tribute to all the cooking she taught me. The end result is a smo-fried bologna sandwich that is awesome! I've made this recipe with cheap bologna and all the way up to very expensive bologna. To be honest, I like the $8 chub from a local grocery store the best. The leftovers will save for a while and my family usually eats on it all week. We hope you enjoy it as much as we do!
Prepare the chub
Score this chub with a boning or filet knife. This will open up the bologna as it cooks giving more surface area for seasoning and smoke. Plus it reminds of how my Granny prepared her slices. I like to slice a small incision about 1 cm deep the length of the chub. I repeat that process every one inch. Watch this video for a detailed explanation - _UJguRT4
Slather the chub completely with yellow mustard to act as a binder for the seasoning. Otherwise it's really difficult to get the seasoning to adhere. This will not affect the flavor profile and your final product will NOT taste like mustard.
Cook the chub
Place the chub in your smoker. Smoke for at least 2 hours. Some folks like to go longer. Time is not super important on this cook as you are simply re-heating a cooked piece of meat and trying to impart some smoke flavor into it.
Heat a dry large skillet, preferably cast iron, over medium-high. Working in batches, arrange bologna slices in a single layer in skillet and cook until browned all over and crisp, about 2 minutes per side. Transfer to a plate as they are done. Save skillet with any fat.
Lebanon bologna dates back to the early 19th century, when immigrant farmers from the Rhineland-Palatinate area of Germany settled in the area and perfected the slow-cured sausage-making of their homeland. (The more common moniker Pennsylvania Dutch has nothing to do with Holland but derives from the dialect spoken by the German settlers.)
In 1912, Michael Troyer created a unique special formula which consisted of a blend of seasonings to make a delicious all-beef bologna. Four generations and over 100 years later, the Troyer family continues to produce tons of genuine Trail Bologna daily.
The first discovery was made on Jan. 13, at the Paso Del Norte border crossing when a 40-year-old U.S. citizen resident of Albuquerque, New Mexico, presented himself for inspection via vehicle. After obtaining a negative declaration for fruits, vegetables, and meat products, the driver was referred for a secondary agriculture inspection. During the secondary inspection, CBP Agriculture Specialists discovered five rolls of Mexican bologna hidden under bags of chips, the trunk compartment and under the seats of the SUV. A total of 55 pounds of bologna were discovered. The driver informed CBP Agriculture Specialists that he resells the bologna in the U.S. for almost double the price he pays for them in Mexico.
The second discovery was made at the Ysleta border crossing on Jan. 21, when a 40-year-old U.S. citizen resident of Pueblo West, Colorado, presented herself for inspection via vehicle. The driver gave a negative declaration to the primary CBP Officer who referred the vehicle for a secondary inspection. During the secondary inspection, a CBPO Officer discovered a roll of Mexican bologna. A CBP Agriculture Specialist was called to assist with the inspection and a total of 19 rolls weighing 188 pounds of bologna were discovered under the rear back seat, inside duvet cover liners, and comingled with luggage.
The U.S. Department of Agriculture and the Department of Homeland Security are partners in the effort to protect American agriculture against the introduction of pests and diseases at our nation's ports of entry. Undeclared prohibited agriculture items will be confiscated and can result in the issuance of a civil penalty for failure to declare.
Bologna fits into the USDA definition of cured, cooked sausages which also includes hot dogs, cooked bratwursts and knockwurst, made from different kinds of chopped or ground meats which have been seasoned, cooked and/or smoked.
Bologna originated as a variation of mortadella. The two include similar ingredients, though mortadella has large, visible chunks (i.e. cubes) of pork fat and often seasoned with red pepper and pistachios, among other spices. U.S. Government regulations require American bologna to be finely ground and without the visible pieces of fat. Like bologna, mortadella is most commonly a cooked sausage, but unlike American bologna, it can also be made as a dry or semi dry sausage.
Most bolognas do not contain organ or variety meats, but some ring bolognas in parts of Pennsylvania in particular might be made with hearts or livers. These are enjoyed as local favorites with recipes that have been passed down through generations. When organ meats are used, they are clearly listed in the ingredients on the package.
Bologna remains a popular treat in the Midwest and may be served in a variety of ways. Companies like Usingers in Milwaukee offer German style beef bolognas with garlic as a primary seasoning with recipes brought over from ancestors. These can be found pre-sliced or whole.
Okay, enough about bologna because now we need to talk about how to cook it. I started with my large cylinder of bologna and made one, long cut through its outer casing. Using the tip of my knife, I carefully peeled one side of the casing up and was then able to pull it away from the bologna meat. Now, we can score and season this Smoked Bologna.
Next, I lathered the bologna with mustard so that it would serve as a binder to my Cherry Chipotle Ale seasoning. The sweet cherry with chipotle spice in this seasoning paired so well with the Smoked Bologna. This might be because my Cherry Chipotle Ale seasoning works great on beef, chicken and pork; so it can handle the challenge of a mystery combo of the three.
Slice and serve! I cut three to four slices off one end of the Smoked Bologna and fanned it across my serving pan. Then came a generous drizzle of the sweet and spicy BBQ sauce and it was time to dig in. Best enjoyed with friends and family. Cheers!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!
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