Baloney, also known as bologna in the United States, is a type of sausage made from finely ground and emulsified meat. The meat is usually beef and/or pork, and baloney can contain other ingredients such as spices, herbs, and flavorings. While baloney is a popular lunch meat and sandwich filler in North America, it goes by a different name in the United Kingdom.
What is Baloney Called in England?
In England, baloney is referred to as “polony.” The origins of this name are a bit uncertain, but it seems to be tied to the Italian city of Bologna, which is famous for its sausage making traditions. Some theories suggest that English people shortened “Bologna sausage” to polony. Another idea is that it comes from the Old French term “polonye,” meaning Polish or of Polish origin. While the exact etymology is unclear, polony has been used to describe this type of sausage in England since at least the 18th century.
So in summary:
- In the USA and Canada, it’s called baloney or bologna.
- In the United Kingdom, it’s referred to as polony.
The sausages are essentially the same processed, emulsified meat product. The name polony is just terminology that evolved in England, while North Americans adopted the Italian “bologna” label.
What’s the Difference Between Polony and Bologna?
While polony and bologna or baloney refer to the same basic type of sausage, there can be some minor differences between what’s found in the UK versus North America.
In the United States and Canada, baloney or bologna is mass produced on an industrial scale. It’s made from lower cost meats like chicken, turkey, beef, and pork. Binders, fillers, and flavorings are used extensively. The meat mixture is finely chopped to give baloney its signature smooth, uniform texture after being cooked and sliced.
In England, polony is more of a traditionally made, artisanal product. It uses higher quality meats – primarily pork but sometimes beef. Less filler is used compared to commercial North American baloney. Traditional English polony relies more on the flavor of the meat itself rather than spices, seasonings, and smoke.
Of course, there are mass-produced polony-style sausages in the UK made in factories as well. But a good quality English polony from a butcher will usually taste quite different from the budget baloney found in American supermarkets.
Taste and Texture
The different production methods also lend a unique texture and taste to each sausage:
- English polony – Dense, coarse texture. Meatier flavor.
- North American baloney – Very finely ground and smooth. More seasoning and smoke flavor.
Ingredients
Traditional English polony contains:
- Pork
- Beef (sometimes)
- Salt
- Spices and seasonings (in moderation)
North American baloney and bologna often includes:
- Pork
- Chicken
- Turkey
- Beef
- Mechanically separated meat
- Corn syrup or other sweeteners
- Fillers like soy protein
- Heavy use of smoke flavoring, garlic, and spices
As you can see, commercial baloney relies more heavily on fillers, binders, flavor additions, and lower cost meats. This allows it to be produced quickly and cheaply in mass quantities.
How is Polony Served in England?
Polony is eaten in much the same way that North Americans eat baloney or bologna.
It can be purchased pre-sliced and is a popular sandwich filler or lunch meat. Thicker slices of polony may be pan-fried or grilled before serving. Polony also finds its way into various English recipes and dishes like breakfast sandwiches, plates of bangers and mash, or pickled polony chaser to go with beer.
Some of the most common ways polony is served up in England include:
Polony Sandwiches
Polony makes for a hearty and flavorful sandwich filling. It can be layered on bread alone, or coupled with cheese, lettuce, tomato, onion, and condiments.
Polony Rolls
Slices of polony served inside a hot dog bun or other roll is a grab-and-go English fast food classic.
Fried Polony and Eggs
Pan-frying thick slices of polony to eat alongside eggs makes for a filling worker’s breakfast.
Polony with Chips
Pairing cooked polony with a side of thick cut chips (fries) is a favorite English pub meal.
Bangers and Mash with Polony
It’s not uncommon to see sliced polony served with traditional bangers and mash, adding some extra protein and flavor.
Popular Brands of Polony in England
There are a few major brands of polony that are popular picks in England:
Richmond
Richmond produces several varieties of polony, including Original Polony, Garlic Polony, Beef Polony, and their popular Vintage Polony.
Ye Olde Oak
Ye Olde Oak makes traditional style polony with more coarse grinding and a focus on pork. Their Vintage Polony is a popular choice.
Cranswick
Cranswick Gourmet Sausage offers premium polony in varieties like Original, Black Farmer, Honey Roast, and Pub Favorite.
Pork Farms
Pork Farms has a range of polony that includes Original, Garlic, Peppered, and Golden Newcross Polony.
Princes
Princes Foods produces a basic Original Polony along with some inventive flavors like Thai Chili Polony.
Beyond these major brands, local butchers and sausage makers all across England also produce their own unique polony sausages.
Is Polony Healthy?
Like most highly processed lunch meats, traditional pork polony is fairly high in fat, sodium, and preservatives like nitrites. It’s certainly not the most healthy choice for sandwiches and meals.
However, polony can be enjoyed occasionally as part of an overall balanced diet. Opting for high-quality polony from the deli counter over pre-packaged options can provide meat with slightly fewer additives and fillers. Some brands also offer alternative polony recipes made with turkey or chicken which provide leaner protein.
Nutrition Facts for Polony
Here are the basic nutrition facts for a 56g (2oz) serving of typical pork polony:
| Calories | 180 |
| Fat | 15g |
| Saturated Fat | 5g |
| Protein | 8g |
| Carbs | 1g |
| Sodium | 520mg |
As you can see, traditional pork polony is quite high in sodium and saturated fat. Consuming it regularly in large portions is not recommended. However, enjoyed occasionally in moderation, it can fit into an overall healthy pattern of eating.
Where to Buy Polony in England
Polony can be found for purchase throughout England at:
- Grocery stores – Sold pre-packaged or fresh sliced at the deli counter.
- Butcher shops – Freshly sliced polony from the deli case or artisanal polony sausages.
- Farm shops and delis – Polony from local producers.
- Convenience stores – Pre-packaged polony for grab-and-go sandwiches.
- Online – Certain brands available for order online and delivery.
For the best quality and flavor, purchasing polony from a butcher or farm shop deli counter is ideal. This provides freshly sliced polony that hasn’t been sitting pre-packaged. It also gives you the most choices in terms of different varieties and recipes.
Polony vs Bologna: Summary Table
Here is a quick overview comparing some of the main differences between English polony and North American baloney/bologna:
| Polony | Baloney/Bologna |
|---|---|
| Traditionally made | Mass produced |
| Pork focused | Multi-meat |
| Coarse texture | Very smooth |
| Less seasoning | Heavily seasoned |
| Higher quality meat | Includes fillers |
| Butcher shop or farm shop product | Grocery store lunch meat |
Conclusion
So in summary, baloney and bologna are simply called “polony” in England. While very similar in nature, English polony does have some differences from the mass produced American baloney found in supermarkets. Polony relies more on pork, uses less filler, and often provides a courser, meatier texture and flavor. However, both can be enjoyed in sandwiches, rolls, breakfast dishes, and other recipes!