Have you tried fried bologna?

[ChrissyRyan]

Have you tried fried bologna?

You can make some tasty sandwiches with it.

I wonder how much fat is in it though.

[Sephirah]

Have you tried fried bologna?

You can make some tasty sandwiches with it.

I wonder how much fat is in it though.

How is that even a thing? How do you fry pasta?

[Northern Star Girl ✅]

@Sephirah  @ChrissyRyan

Bologna (aka: {American} Baloney)  is basically "hot dog" meat that is sliced
as a deli sandwich cold-cut.
               
Fried Baloney can certainly be used as a breakfast meat.
I recall that my mother made breakfast with it along with
fried Eggs and Potatoes when she didn't have Sausage or Ham.

HUGS, Danielle

How is that even a thing? How do you fry pasta?

Have you tried fried bologna?

You can make some tasty sandwiches with it.

I wonder how much fat is in it though.

[Sephirah]

That makes more sense.

I tend to see it as "lasagna", which is not what people outside the US call it. And what we term Bolognese. I can see the discrepancy.

Thank you for the classification.

[ChrissyRyan]

Do you like eating fried bologna?

[big kim]

Don't think its a regular salami in the UK. I've never seen it. Growing up in the 60s Mum often fried red Danish salami which was the only one we saw for many years.
Tried cutting down on salami/cold cuts pate etc as I'm overweight and have arteries like Sellafields overflow pipe!

[Devlyn ✅]

You see it in the UK as poloney or sometimes mortadella, although in the US mortadella is bigger than bologna and has larger chunks of fat.

[big kim]

You see it in the UK as poloney or sometimes mortadella, although in the US mortadella is bigger than bologna and has larger chunks of fat.

Had poloney but never fried.

[Stottie Girl]

Is Mortadella the same as Polony? The polony I remember growing up was sort of standard size salami (sort of chopped pork size) and didn't have the large chunks of fat it usually had a red wax outer layer. Mortadella when I see it, is about 6" across, is it even bigger in America?

Mortadella is awesome in paninis