Bologna sausage, also spelled baloney (/bəˈloʊni/ bə-LOH-nee), is a sausage derived from the Italian mortadella, a similar-looking, finely ground pork sausage containing cubes of pork fat, originally from the city of Bologna. Typical seasonings for bologna include black pepper, nutmeg, allspice, celery seed and coriander, and, like mortadella, myrtle berries give it its distinctive flavor.
Other common names include parizer (Parisian sausage) in Hungary, Romania, and the countries of the former Yugoslavia, polony in Zimbabwe, Zambia, South Africa and Western Australia, devon in most states of Australia, and fritz in South Australia.
In North America, a simple and popular use is in the bologna sandwich.
Aside from pork, “bologna” can be made out of chicken, turkey, beef, venison, a combination of meats, or soy protein.
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