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Polony, also known as devon in some parts of Australia, is a type of manufactured meat product. It is made from various meats, including pork, beef, and lamb trimmings, mixed with spices, water, and a binder. Polony is usually sold in long rolls and is a popular sandwich staple in Australia, known for its mild flavour and smooth texture. The name polony may have originated from early references in the 1800s, and the product is believed to have been introduced to Australia by German immigrants, who used techniques like sewing sausages in airtight bladders to extend their shelf life in the country's hot climate.
| Characteristics | Values |
|---|---|
| Ingredients | Meat (including pork), water, starch, soy protein, salt, spices, hydrolysed maize protein, sodium nitrite, smoke flavour |
| Meat Type | Various types of meat, including horse meat, beef, lamb, and pork |
| Texture | Smooth |
| Flavour | Mild, smoky |
| Preparation | Filled into casings and bunched together, then boiled in a saltwater casing |
| Shelf Life | Long |
| Region | Western Australia, Victoria, Tasmania, New South Wales, Australian Capital Territory, Queensland, South Australia |
| Alternative Names | Luncheon, Belgium, Devon, Windsor, Fritz, German Sausage, Veal German, Berliner |
| Similar Products | Bung Fritz (made with sheep's appendix) |
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What You'll Learn
Polony is made from pork products
Polony, also known as "luncheon meat" in the UK, is a type of meat product sold in Australia. It is made from pork products and is mildly spiced, making it ideal for sandwiches or meat platters. The Watsonia Polony Roll, for example, is a polony product that contains meat including pork (54%), water, starch (potato, tapioca), soy protein, salt, spices, and spice extract.
Polony is believed to have originated in Australia by 1885, although its exact origins are unclear. It is known by various names in different regions of Australia and New Zealand, including "luncheon" or "Belgium" in New Zealand, "polony" in Western Australia, "Belgium" or "devon" in Victoria, Tasmania, New South Wales, and the Australian Capital Territory, "Windsor" in Queensland, and "fritz" in South Australia.
Fritz, a type of polony, is an iconic South Australian delicacy. It is believed to have originated in the 1880s and is made with beef, lamb, and pork meat trimmings, mixed with flour, starch, seasonings, and water. The use of the sheep's appendix, known as the "bung," gives fritz its unique flavour and appearance.
The process of making polony involves placing the sausage in a casing filled with saltwater and boiling it, which gives it an extended shelf life, even in hot climates. This technique is believed to have originated with a German Master Butcher from the Australian town of Castlemaine.
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It's seasoned with salt, pepper and spices
Polony, also known as devon, is a type of manufactured meat product sold in Australia and New Zealand. It is usually made from several types of pork and basic spices. In Australia, polony is seasoned with salt, pepper, and other spices.
The use of salt and pepper in polony dates back to at least 1829, when a court case was brought against a Mr. James Hitchcock for selling meat unfit for human consumption. To mask the poor quality of the meat, Hitchcock added large quantities of salt and pepper to polony "which must have cost more than the meat itself." The addition of these spices was intended to hide the "abominable quality" of the meat until the health of those who consumed it began to deteriorate.
Today, polony in Australia continues to be seasoned with salt and pepper, as well as other spices. For example, Watsonia Polony Roll, a commercially available polony product in Australia, lists salt, spices, and spice extracts among its ingredients.
The specific types and proportions of spices used in polony can vary, allowing manufacturers to create their own unique blends. This flexibility in seasoning contributes to the variety of flavours and aromas found in different polony products available in Australia.
In addition to salt and pepper, other common spices used in meat products like polony include garlic, paprika, coriander, and mustard seeds. These spices not only enhance the flavour but also act as preservatives, helping to extend the shelf life of the product.
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It's also known as 'German sausage'
Polony, a type of sausage, is made from various meats, fat, and spices. It is placed in a casing and bunched together. In Australia, polony is made from pork products and is mildly spiced, making it ideal for sandwiches or meat platters. It is also known as "German sausage", a name that fell out of favour during World War I when Australia was at war with Germany.
The use of the term "German sausage" can be traced back to the 1800s when German sausage makers were accused of using horse meat to make polonies. This allegation was made against manufacturers in Dryden Street, as reported by Mr. Jones from the St Martin’s Market in an article in the Era of London in 1849.
The German influence on sausage-making is also evident in South Australia's iconic delicacy, "Bung Fritz". Bung Fritz is made by putting sausage meat into a sheep's appendix, known as the "bung", which gives it a unique look and flavour. The lightly smoked meat is a combination of beef, lamb, and pork trimmings, mixed with flour, starch, seasonings, and water, drawing from German influences.
The term "German sausage" may also refer to 'Veal German', which is similar in appearance and taste to the Bologna sausage and the cooked pork sausage known as Berliner in Australia.
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It's similar to Bologna sausage
Polony, a type of meat product sold in Australia, is similar to Bologna sausage. It is made from various meats, including pork, beef, and lamb, and is filled with fat and spices, and then placed in a casing. The name "polony" is derived from the plural form "polonies", which refers to the practice of bunching the sausages together.
Polony has a long history in Australia, with references to it dating back to 1885. It was originally known as "German sausage", but this name fell out of favour during World War I when Australia was at war with Germany. Today, it is known by different names in various regions of Australia, including "luncheon" or "Belgium" in New Zealand, "polony" in Western Australia, and "devon" in Victoria, Tasmania, New South Wales, and the Australian Capital Territory.
The process of making polony involves mixing the meat with spices and a binder, such as flour or starch, and then filling it into casings. This is similar to the way Bologna sausage is made, and both are considered to be "luncheon meat" or "cold cuts".
One unique aspect of polony in Australia is the use of a bladder casing, as described by a German Master Butcher from the town of Castlemaine. The sausages are placed in a bladder casing, filled with saltwater, and boiled, giving them a long shelf life even in ambient temperatures. This technique is believed to be ancient and may have been influenced by German sausage-making practices.
In terms of ingredients, polony and Bologna sausage are quite similar, both containing meat, spices, and binders. However, the specific types of meat and spices used may vary, resulting in slight differences in taste and appearance. Overall, polony is considered a cheap meat product, often served in sandwiches or fried in slices.
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It's cooked in a casing
Polony, also known as "devon" in some parts of Australia, is a type of sausage that is cooked in a casing. The casing is typically made from the sheep's appendix, known as the bung, which gives the sausage its unique flavour and appearance. This is specifically true for the variety of polony known as "bung fritz", which is manufactured in South Australia using a unique process and recipe.
The use of casings for cooking polony can also be seen in the technique employed by a German Master Butcher from the Australian town of Castlemaine. This technique involves placing the sausages in a bladder casing, which is then filled with saltwater and boiled. The casing is later removed before cooking the sausage.
The purpose of using a casing during the cooking process is to extend the shelf life of the sausage, even in the hot Australian climate. By sealing the sausage in a casing and boiling it, the sausage can be preserved for longer periods at ambient temperatures.
In terms of ingredients, polony is typically made from various types of meat, including pork, beef, and lamb trimmings, as well as fat and spices. The meat is mixed with flour, starch, seasonings, and water to bind it all together, resulting in a mildly spiced sausage ideal for sandwiches or meat platters.
Overall, the use of casings in the cooking process of polony plays a significant role in both flavour development and preservation, contributing to its popularity as a sandwich staple in Australia.
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Frequently asked questions
Polony is made of meat, fat, and lots of spices, filled into casings and bunched together. In Western Australia, polony is made from pork products and is mildly spiced. In South Australia, polony is known as 'bung fritz' and is made from beef, lamb, and pork meat trimmings, mixed with flour, starch, seasonings, and water.
Bung fritz is an iconic smallgoods delicacy in South Australia. It is believed to be made from "bum, lips, and rubbish offcuts", however, the National Smallgoods Industries Council chairman Franz Knoll has stated that it is made from "top-shelf products".
Bung fritz gets its name from the fact that it is made using a sheep's appendix, known as a 'bung' to butchers.
