When is National Bologna Day? October 24th in America!
How is this holiday celebrated?
This holiday is celebrated by eating bologna your very favorite way. Or why not try eating it a new way? Hummm that might be kinda hard since there's not to many bologna recipes out there. haha!
Ummm, maybe you can try eating a bologna sandwich hot and fried instead of as a cold sandwich? Hey why not have a bologna eating contest to celebrate the holiday?
Favorite ways to eat a Bologna Sandwich
- Personally I like a grill cheese sandwich with a slice of bologna in the middle of it.
- Large cuts grilled on the grill with barbecue sauce, then put between barbecue bread-
- Cold right out of the pack with lettuce, tomato and mayo-
- Fried crisp on white bread with yellow mustard- served for breakfast or with a buttered baked potato for lunch-
Origin of this Holiday?
"Our research did not find the creator, or the origin of this day.
This holiday is referred to as a "National" day., as all food & drink holidays are. However, we did not find any congressional records or presidential proclamations for this day. Even though we didn't, this is still a holiday that is publicized to celebrate. So have fun with it and celebrate it!
What is Bologna?
"Bologna sausage (pronounced /boˈloʊni/) is an American sausage somewhat similar to the Italian mortadella (a finely hashed/ground pork sausage containing cubes of lard that originated in the Italian city of Bologna). It is commonly called bologna and often pronounced and/or spelled baloney. US Government regulations require American bologna to be finely ground, and without visible pieces of fat. Bologna can alternatively be made out of chicken, turkey, beef, or pork."
"Bologna sausage is generally made from low-value scraps (trimmings from steaks, roasts or other meat cuts). Such may be the origin of the slang word baloney, meaning "nonsense". However, USDA regulations define what meats and byproducts can be legally included in bologna. No more than 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal, or soy protein concentrate) or 2% isolated soy protein may be used, and they must be listed in the ingredient statement on the product label by their common names. In the finished product, water is limited to 4 times the protein content (typical moisture:protein of meat) plus 10% (added water), and fat is limited to 30%. Additional water can be added to replace water lost in cooking. A typical composition might then be 14.5% protein, 27% fat, 68% water (4P+10) and 5% other ingredients. A usual recipe is: salt around 2%, corn syrup or corn syrup solids 1.8%, spices and flavorings about 1%, sodium phosphates (polyphosphates) no more than 0.5%, sodium ascorbate or erythorbate up to 500 ppm and sodium nitrite no more than 156 ppm. Spices and flavorings can include ground mustard, coriander, white pepper, onion powder, garlic powder, cardamom, and red pepper or paprika, or extractives or oleoresins of these or other spices."
"Bologna is usually served in round uniform slices pre-cut in a package or sliced at a deli. There are many bologna producers, including local and regional processors, who manufacture their own brands and products branded for others, such as grocery store brands."
"Ring bologna is an ambiguous term with regional dependencies. One form is produced in two inch (5 cm) diameter sausages that are normally about a foot long (30 cm), wrapped into a loop or ring. These often can be found pickled in a combination of vinegar, salt, sugar and spices. The Pennsylvania Dutch product (popular brands are Berks, Hatfield, and Kunzler) is not at all like plain, beige bologna; it is coarse ground, with variety meats (mainly heart), small amounts of fat, and contains more spices. Kunzler produces both kinds and distinguishes between city (its Juniata brand) and old-fashioned ring bologna."
Bologna is also popular breakfast food in Newfoundland, served fried as a substitute to ham slices. It is sometimes grilled, as well. In either case, it is referred to as "Newfie Steak".
In Pittsburgh, bologna is sometimes referred to as "jumbo".
- Bologna In general, bologna is constitutionally much the same as hot dogs, although larger and sliced.
- Beef Bologna This is an all beef version, it is usually more of a red color than its mixed-meat counterpart.
- Kosher Bologna Typically made with only beef, but sometimes made from turkey. The manufacture of this variety of bologna must be supervised by a mashgiach to be certified kosher.
- German Bologna Also known as Garlic Bologna, this sausage is typically distinguished by adding garlic to the recipe. Despite the name, bologna in Germany – where it is very common and known as Fleischwurst or, for better varieties, Lyoner ("Lyon sausage") – does not usually contain a noticeable amount of garlic.
- Lebanon Bologna Named for Lebanon County, this is the Pennsylvania Dutch variety of the sausage. Distinguished by its smokey taste and dark, coarse appearance, this is one of the more extreme flavors of bologna.
- New Zealand bologna In New Zealand bologna is actually referred to as savaloys or cheerios, and are essentially bologna meat in a red casing or other colors such as purple.
- South Africa polony In South Africa bologna is referred to as polony or French polony, and is often sold in thick sausage form which can be sliced onto sandwiches. Major producers include Eskort, Bokkie and Enterprise.