Bologna sausage

Its typical seasonings include black pepper, nutmeg, allspice, celery seed and coriander, and, like mortadella, myrtle berries give it its distinctive flavor.

[2][9] In Scotland, "polony" is a finely ground seasoned pork sausage often eaten in a roll or as part of a full breakfast.

[10] 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.

[12] In 2018 a South African factory that produced polony and other processed meats was associated with a listeriosis outbreak that killed approximately 216 people and sickened a further thousand.

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.

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.