Bologna sausage

Bologna sausage ( pronunciation /boˈloɲɲa/ or Anglicized to /bəˈloʊni/) is an sausage derived from and somewhat similar to the  mortadella (a finely hashed/ground pork sausage containing cubes of  that originated in the Italian city of ). It is commonly called boloney, baloney or, more formally, bologna. In and the surrounding area of southwestern  it is called jumbo. U.S. government regulations require American bologna to be finely ground, and without visible pieces of lard. Bologna can alternatively be made out of, , , , or.

Beef bologna
This all-beef version is usually more of a red color than its mixed-meat counterpart.

Kosher or halal bologna
Typically made with only beef, but sometimes made from turkey or lamb.

German bologna
Sometimes referred to as garlic bologna, this sausage differs from traditional bologna due to various seasonings, most typically being added to the recipe. Although referred to as German Bologna elsewhere, it is usually called Fleischwurst in and Extrawurst in. Other varieties, usually upscale, are sometimes called Lyoner (" sausage") and usually does not contain a noticeable amount of garlic, while Fleischwurst is often flavored with garlic.

In Germany, "regular" bologna is referred to as Mortadella, and is mostly identical and made out of the same meats as its American counterpart, although it often contains s. The original, larger and less finely ground Mortadella is called Italienische Mortadella.

Lebanon bologna
This prepared meat, while nominally bologna, is a dried, smoked sausage similar to salami.

Bologna bowl
Occasionally bologna is heated up so it takes the shape of a bowl, which may be filled with cheese or other fillings.

Lauantaimakkara
A Finnish type of bologna derived from the early Lyon sausage, the "Lyoner".

Colloquial usage
In, baloney is also a colloquial expression for "nonsense", or "".