One of the classics of the American lunch scene is bologna or baloney.It's graced many a sandwich and has been on many a picnic. This also fed many an office worker and school kid too over the decades.
Baloney or bologna is as many cold cuts, from, no surprise - Bologna Italy. It's derived from mortadella, the delicately flavored larded and pistachio-studded sausage. America bologna or baloney does not have this, instead it is finely ground pork, although now it can be made from beef, and even chicken and turkey. There are also soy and venison versions too. It's distinctive flavor comes from a melange of such spices as black pepper, nutmeg, coriander, allspice and myrtle berries.Most Americans are used to eating German bologna or fleischwurst which only has garlic in to season it.There is a polony type, eaten in Britain and South Africa, which is made with a mix of beef and pork. The cold cut is big in Central and eastern Europe too, where it is called pariser and made with either, poultry , beef or pork. Not surprisingly, there is also a halal version made with turkey, chicken or ham. Home chefs can also get a ring version of bologna. This is a smaller ring and usually used in making hors d'ouevres. Many Yanks had their first taste thanks to Oscar Mayer, the famed meat company started by Oscar and his brother Gottfried in the late 1880;s Now they even have a jalapeno (!) baloney for some interesting eating.
Many love a simple baloney sandwich. Nothing beats it, fresh cut, from Boarshead or packaged from Oscar Mayer on a Kaiser roll that's been slathered with a good mustard.It's good on white bread, such as Pepperidge's Farms; but even better on their pumpernickel and rye.Of course, there is fried bologna which many people love Try slicing it into strips and then add barbecue sauce for a take on pulled pork. Serve on Hawaiian rolls with a side of pickles or cole slaw. You could also try it the way great Cajun chef, Emeril Lagasse , baked with Dijon mustard and brown sugar. This involves a six and a half pound bologna ( the ones you see hanging in a deli or butcher shop) and baking it for five hours ,plastered with the sugar and mustard.These give it a nice crust and makes for a tasty sandwich after, which is what Chef Lagasse recommends.Bologna can be made at home, using chuck roast or ground beef along with liquid smoke, garlic, and onion powder. everything is gorund together with ice water and then formed into a log.Afterwards, it's wrapped in plastic wrap and put into the fridge for twenty-four hours. The wrap is then removed and baked in a 300 degree Farenheit oven for half an hour. The heat is then reducue to 250 and slow baked for an additioonal two and half more hours.
Baloney or bologna is the classic cold cut.It's delicious any way , from fried , baked or just cold from the container. Slap it on a favorite bread or roll., Add a lick of mayo or mustard, then enjoy, it in a tasty sandwich.