Also, not as easily explainable, in HMS Pinafore
Gilbert and Sullivan have Buttercup sing "I've
chickens and conies and pretty polonies/And
excellent peppermint drops.

Apparently it's an English term for a bologna like sausage as well
as a South African one.

It didn't look Boer, as the Dutch word for
baloney is rookworst, so most likely the term
came from the Isles.

From: www.foodsofengland.co.uk/polony.htm
Polony Sausages (or polony, pelonie, pullony)
Known at least since 'The whole Body of Cookery Dissected' by
William Rabisha, 1661 (Rabisha. 1661). The name may be a corruption
of 'Bologna', the Italian city famous for this type of sausage

Pretty certainly.

while the word baloney, meaning 'nonsense' may derive from the the
low quality scraps of meat used to make the sausage.

Pretty certainly also.

152. To make PULLONY SAUSAGES.
Take part of a leg of pork or veal, pick it clean from the skin or
fat, put to every pound of lean meat a pound of beef-suet, pick'd
from the skins, shred the meat and suet separate and very fine, mix
them well together, add a large handful of green sage shred very
small; season it with pepper and salt, mix it well, press it down
hard in an earthen pot, and keep it for use.-When you use them roll
them up with as much egg as will make them roll smooth; in rolling
them up make them about the length of your fingers, and as thick as
two fingers; fry them in butter, which must be boiled before you
can put them in, and keep them rolling about in the pan; when they
are fried through they are enough.

That looks more like breakfast sausage, though.

Large Smoked Sausages Or Polonies.
347. Season fat and lean pork with some salt, saltpetre, black
pepper, and allspice, all in fine powder, and rub into the meat;
the sixth day cut it small, and mix with it some shred shalot or
garlic, as fine as possible; have ready an ox-gut that has been
scoured, salted, and soaked well, and fill it with the above
stuffing; tie up the ends, and hang it to smoke as you would hams,
but first wrap it in a fold or two of old muslin; it must be
high-dried. Some eat it without boiling, but others like it boiled
first. The skin should he tied in different places, so as to make
each link about eight or nine inches long.

This is more like.

... Don't argue with me. This is Science.

Yeah, yeah. Problem with giving undue respect to
the terminology is that the words themselves take
on a life of their own that may have little to
nothing to do with the originally intended meaning.
God, science, art, democracy, socialism for example.

Mortadella sauce with Parmigiano Reggiano souffle
categories: Italian, main
servings: 6

h - Mortadella sauce
250 g mortadella
150 ml cream
125 ml milk
2 laurel leaves
1 clove garlic
h - Parmigiano Reggiano Souffle
60 g egg white
220 g Parmigiano Reggiano
chopped almonds
oil for frying
h - Presentation
pistachio sauce
Sichuan pepper

Salsa alla mortadella con suoffle al parmigiano reggiano

Cut the mortadella into cubes, discarding any pepper and
pistachios.

Remove the green centre and blanch the garlic 3 times.

Combine the cream, milk, bayleaves and garlic then add
the mortadella and leave it to marinate for 12 hr.
Remove the mortadella and bring the mixture to boil.

Remove the garlic and bay leaves, then add again the
milk and cream to the mortadella. When the temperature
of the mixture is 60C/140F, puree it with a handheld
blender.

Combine the egg whites with the Parmigiano until you
have a smooth mixture. Form into small balls and roll
them in the peeled and chopped almonds. Fry at 160C/325F
for 15 min.

Serve the souffle and sauce over a pure pistachio sauce
diluted with water and a sprinkle of Sichuan pepper.

Carlo Cracco, parmigianoreggiano.com
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