Talk:Sausage/Archive 1

Archive 1

Archive 2

Archive 3

Asian and Middle Eastern sausages

Need to add a line or two on asian (chinese) and middle eastern/arab/maroccan sausages.

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Generally, what use to go into sausages was high quality meat which were trimings and tougher cuts. However modern meat processors (in keeping with the ferengi pursuit of profits) have found they can include a percentage of animal parts which people would not normally eat and this includes bones, brains, etc.

Some of the categorizations do not seem to be 100% correct. I may take a stab at correcting this. For instance we have both cooked salami and dried salami. Dried sausages are preserved through a process of fermentation. Metwust for instance is listed as a fresh smoked sausage - it is not - it is a salami of the uncooked variety and hense must be made from certified meat.

I've started section on curing and making.

terr 15:19, 19 August 2005 (UTC)

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I removed this:

"Mmmm, sausages..." you're probably thinking. But what is a sausage? Well, a sausage is....

Whilst I can appreciate the sentiment, I don't think it's quite encyclopaedic? Grinner 08:58, Sep 27, 2004 (UTC)

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"He who fights by the sausage, dies by the sausage." This seems to be a completely fabricated quotation. Anyone have a source? If there is no source, I suggest removing this quotation. --Ellisonch 01:00, 6 December 2005 (UTC)

Agreed. Seems to be a parody on "He who lives by the sword dies by the sword," so it's doubly incorrect anyway.

--Robotech_Master 04:38, 6 December 2005 (UTC)

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I understood that an animal carcase, in the most generic terms, is split into edible and non-edible parts. The edible parts are then split into meat and offal. The link [[Offal]] is a stub, anf the little text that is there seems innaccurate. I will talk to someone I know in the meat industry and improve Offal. - Gaz 02:54, 13 Mar 2004 (UTC)

I agree that that stuff at offal is wrong. Offal includes things like organs (kidneys for example) which are most certainly eaten. I'm not that certain on what goes into sausages (best not the think about it). But, if you've got a contact in the meat industry, I'll leave you to discover the best deifinitions, especially since I'm vegetarian and this isn't my specialist subject. fabiform | talk 03:38, 13 Mar 2004 (UTC)

Christian sausages?

"The early Catholic Church outlawed the Lupercalia Festival and made eating sausage a sin. For this reason, the Roman emperor Constantine banned the eating of sausages. " Extremely unlikely. I haven't rv'd it however. Any suggestions about what is being reported in this text? --Wetman 14:28, 17 Mar 2005 (UTC)

Yellow Journalism?

I seem to recall the muckrakers of the late 19th century having some things to say about sausage in their day. Maybe someone should write something about that up? Would put Bismarck's quote in a bit of historical context. --Robotech_Master 04:38, 6 December 2005 (UTC)

penis euphemism

I just added a reference to the fact that sausage can be a euphemism for penis. This is not vandalism. The fact that this is a common euphemism seems like a good explanation for all the joke edits. Such euphemisms do have a place on wikipedia when common (see my userpage to understand my mission here). I followed the approach used on the Ding Dong page, but I am not inflexible, other than that I am convinced some mention of this euphemism is justified. Additionally, I have added this page to my watch list and will actively revert any vandalism I come across. Thank you. Interestingstuffadder 01:26, 9 February 2006 (UTC)

I moved the reference to the "see also" section. No one is going to find this page because they genuinely thought "sausage" was the proper word for "penis", so it doesn't need to be at the top of the page. I'd say it's borderline at best whether it should even be here, but it certainly shouldn't be the first thing people see when they arrive at the article. Kafziel 17:35, 9 February 2006 (UTC)

Seems like a reasonable compromise. I just used that form because that is how it was done on the Ding Dong page. More generally, I do think there is quite a bit of Wikipedia precedent for including common euphemisms. The best justification for this is that knowing this contributes to cultural literacy by non-native speakers or speakers of dialects of English other than the one in which the euphemism in question is common. For examples that euphemisms have a place on Wikipedia, see some of the more extreme examples: pud, tit, dick, cock, wang, wiener, dong, wanker, rod, kuk, pecker, shaft, John Thomas, package, manhood, tool, peen, dink, twat, fart, booby, boobies, boobs, hooters and boob. Beyond this, I challenge you to find a commonly used euphemism without a humorous connotation that has been deleted as "unencyclopedic" or "vandlalism". As I state on my user page, these humorous euphemisms are just as common (if not more so) than their less risque cousins and thus have just as much a legitimite place on Wikipedia. Sure, some of these are funny. But humorous and encyclopedic are in no way mutually exclusive if the humorous content is added in good faith and is as notable as items routinely accepted into Wikipedia. Interestingstuffadder 19:39, 9 February 2006 (UTC)

I agree with you that it shouldn't be considered vandalism. I'm just not so sure "sausage" is a notable euphemism for "penis". The other examples you noted are much more common, and most of them are just mentioned on disambiguation pages. But I agree that even if it's somewhat common, it deserves a spot somewhere. Maybe we could create a disambiguation page to cover the various other uses of the term "sausage". Kafziel 19:45, 9 February 2006 (UTC)

The precedent for that seems to be valid (as used in such articles at Tool and Hooters). I've created a disambiguation page and moved the other uses to that page. A note at the top of this page will direct users there in case anyone is looking for other terms. Kafziel 19:54, 9 February 2006 (UTC)

Thanks a lot, guys. This seems like the right solution. Have a good one... Interestingstuffadder 20:00, 9 February 2006 (UTC)

Vegetarian Bratwurst

There's no academic link for vegetarian Bratwurst I'm aware of, but here is a commerical link: Veggie Bratknacker. --Fasten 19:08, 27 March 2006 (UTC)

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Is the vegetarian sausage a sausage at all? Londo06 20:06, 26 September 2007 (UTC)

Quotes

I don't understand the meaning of either of the two German quotes. Can anyone translate them into more fluent English?

I've made a few minor grammatical corrections. --Dennywuh 17:04, 11 May 2006 (UTC)

Fung Chung

What about Chinese sweet-and-sour sausage? Chris 01:32, 3 June 2006 (UTC)

Health concerns

This article incorrectly gives the impression that the only significant health concern about sausages is one study linking them to a certain birth defect. I'd have thought that more important and widespread concerns would be the high fat and salt content, the preservatives (or the food poisoning due to lack of preservatives), the reputation for poor quality meat, or the presence of "fillers". Either we should have a well-rounded section (it wouldn't have to be long), or we should delete the one narrow study. -Will Beback 07:46, 2 July 2006 (UTC)

• Well, a several of those are general food concerns (fat and salt content, food poisoning). The only thing I can think of for "poor quality meat" would be prion disease (I found this), and "fillers". But without reputable sources for those, they don't seem to me like they warrant inclusion. Their lack certainly doesn't warrant removing something that is sourced. Wikibofh_(talk) 15:17, 2 July 2006 (UTC)

"General food concerns" apply to sausages, which are higher in fat and salt then most other foods. Anyway, since there are only two referenced items in the whole article I don't think we need to be too punctilious about having a reliable source for generally known facts. -Will Beback 16:29, 2 July 2006 (UTC)

• • • I have no problems adding "general food concerns" as long as we provide citations...they should be easy enough to find. Wikibofh_(talk) 17:00, 2 July 2006 (UTC)

poor quality meat? ROFL its made a lot of the time with the rump--Blue-EyesGold Dragon 14:35, 3 January 2008 (UTC)

is it appropriate...

to add cooking methods to this section?

No apparent interest in the proposed merge

Two weeks have gone by and there hasn't been shown any interest in the merges proposed. Even the person who proposed it, did not bother to include "reasons on the talk page" per Wiki guidelines why these two particular sausages should be merged into this article and not all the other miriad sausages from around the world. I am opposed to the merge of just these two articles. --SFDan 19:41, 27 November 2006 (UTC)

Opposed too. While they might not be very long article, this one can't take the additional information. I'm de-tagging these. Chris Cunningham 18:16, 11 January 2007 (UTC)

Split this page in 2!

It seems to me that this article is looking long at the "Types of sausage" section, and will be longer with future additions of types of sausages. Additionally, I believe that when a person searches for sausage, the majority are looking for a general background behind the food, not a list of specific cultural names or origins, cooking styles, percentages of meats, etc. For the people who find it an interesting read (me), the information should be posted elsewhere and not cluttered on the main page.

I propose a new article created called List of sausages or List of sausages from countries of origin with the types and descriptions of each sausage written in there. Any techniques of cooking, or specifications on types/amounts of meat may be placed in there as well. A link to said page may be added in the See also section of the main sausage page.

An example of what I'm thinking of is similar to the article: Beer (the see also section), List of commercial brands of beer, —The preceding unsigned comment was added by Onionmon (talk • contribs) 06:00, 5 January 2007 (UTC).

• Tidying this section up should improve things in the short term. There is already a sort of structure based on national cuisines, though UK stuff is scattered all over. I propose a bit of reorganisation using national sub-headings (or even sub-sub-headings unless there's a better way to deal with the veggie section). LittlePete 12:54, 23 March 2007 (UTC)

Question about a picture

Do you think this picture could fit somewhere on this page? puppy441 - (lvl 80)^On_RS 15:06, 18 January 2007 (UTC)

No. Rklawton 15:09, 18 January 2007 (UTC)

Maybe. Uber Cuber 01:00, 18 March 2007 (UTC)

(臘腸/腊肠)???

Why is (臘腸/腊肠) in the article? Does it need to be there? If this is an english encyclopedia, do we need to see how words are written in another language? —The preceding unsigned comment was added by 12.216.14.255 (talk) 02:17, 31 January 2007 (UTC).

Homer Simpson quote?

"Sausage Rocks!" - Homer Simpson

Is that quote really appropriate for Wikipedia? --Noerrorsfound 15:13, 4 February 2007 (UTC)

why not? Although he's fictional, I defy anybody to identify a fictional character with more cultural impact in the English speaking world over the last 2 decades. It's not close. Any quote from Homer is relevant. That's not even his only sausage and pork product related quote, just the shortest. I could understand moving it to a quotation section but don't take it out.24.22.176.47 18:23, 24 April 2007 (UTC)

Why We Copy-edit

Read this sentence aloud, keeping in mind that this is an article about sausage:

Homer, the poet of The Ancient Greece, mentioned a kind of blood sausage in the Odyssey . . . .

This is why we copy-edit.

rowley 16:45, 24 August 2007 (UTC)

German Sausage Types

The classification into raw, pre-cooked and cooked sausage doesn't seem to include Bratwürste (BBQ-sausages), especially Thuringian Sausage, which are mostly produced and sold raw, which means, that there isn't any kind of preservation. There isn't even the need to preserve them, because they are BBQed the day they are produced and sold. —Preceding unsigned comment added by Toscho (talk • contribs) 18:08, August 26, 2007 (UTC)

Vegetarian

The part about vegetarian sausage should be removed as vegetarian sausages(I hate to use the word sausage in the same sentence as vegetarian) are not worthy of being called sausages because sausages are made of meat —Preceding unsigned comment added by Jack turnip (talk • contribs) 17:32, 6 October 2007 (UTC)

the humble sausage

As mentioned above, as this is an English language encyclopaedia it would seem logical (if, no doubt controversial) that prominence should be given to the derivation of the 'sausage' from its common English root and usage, followed by corresponding parallels in other cultures and cuisines. At present, whilst there are extensive and detailed accounts, photographs, and separate pages dedicated to the many and various salamis, wursts, saucissons, salamis, kielbasas, etc there is little regard paid to the specific type of 'sausage' as it is most commonly encountered in English speaking contexts. I know this will appear unduly 'nationalistic' in the eyes of many, however it would in fact be a more accurate and academic approach. I have therefore only expanded on the generic definition of 'sausage' but think that a more specific section on the origins, types and usages of the term in the US and UK would be appropriate - including it's cultural references which are extensive and interesting. —Preceding unsigned comment added by 77.99.174.93 (talk) 15:38, 9 March 2008 (UTC)

National Varieties - Italy

Why does this section tell us what the US sausage regulations say? Saintmesmin (talk) 13:40, 26 August 2008 (UTC)

Encyclopedic Content

Article needs to be edited for encyclopedic character, removal of supposition, inclusion of references.Mavigogun (talk) 09:20, 18 September 2008 (UTC)

Edit request for a few things in the Britain & Ireland section

Firstly, Scotland is within Britain & Ireland (B&I), so it should really be moved under that heading, especially as splitting them makes for a bit of weirdness and repetition in the two sections.

E.g., the sentence "Black pudding, white pudding and Hog's pudding are fairly similar to their Scottish and European counterparts" in the B&I section. Well, British black pudding would be similar to Scottish black pudding because they are the same thing. True, there are regional differences in black pudding recipes, but they are all nonetheless black pudding. This is then pretty much repeated in the Scotland section as “Other types of wieners include black pudding, similar to the German and Polish blood sausages”.

I’d recommend integrating the Scotland and B&I sections, by creating new paragraphs for the various pudding sausages (black, white, haggis, etc.) and for full breakfasts, which I'd move the Lorne Sausage into. Something like these:

Famously, sausages are an essential component of a full breakfast, with the sausage varieties used varying regionally. A full Scottish is distinctive in it’s inclusion of the Lorne Sausage, which unlike traditional sausages are cut from a rectangular block into square slices for cooking, whilst a full Welsh often includes the traditional Glamorgan sausage, which is vegetarian and made from cheese, leeks and breadcrumbs. Other more modern vegetarian sausages, now widely available, can also be used as substitutes, both in full breakfasts and in other meals.

There exists a strong tradition in Britain and Ireland of using off-cuts, offal, fat, and blood in sausages, both to make use of the entire carcass and to reduce costs. Nowadays these less palatable products are predominantly used in various ‘pudding’ sausages - the most notable being Black Pudding, a pork blood sausage. Another well-known pudding is Haggis, which is technically a sausage and is widely recognised as the national dish of Scotland. Other pudding sausages include White Pudding, Red Pudding, and Hog’s Pudding. Pudding sausages are cooked in numerous ways, including being battered and deep fried like other Battered Sausages in Fish & Chip shops. — Preceding unsigned comment added by 86.128.44.213 (talk • contribs) 23:59, 19 September 2020 (UTC)

US Usage / "Patties" vs "Links" vs "Rissoles"

> The word "sausage" can refer to the loose sausage meat, which can be formed into patties..

My understanding is that these are normally known as "Rissoles", except in some parts of the US (maybe other places)?

To disambiguate "cooked meatish food with a skin/coating, normally cylindrical" is then called "links"?

I think the intro could be clarified.

Fowl2 (talk) 06:23, 13 May 2020 (UTC)

Rissoles seem to be breaded things in places other than Australia, no? I've never heard of one in the US, but I haven't been everywhere. --jpgordon^{𝄢𝄆 𝄐𝄇} 14:19, 13 May 2020 (UTC)

The French verb "rissoler", as used for cooking, simply means "to brown [any piece of food] in a frying pan" - i.e. you might "rissoler" a roast before putting it into the oven. This has allowed the nouns derived from it (rissolé and so on, including the word under discussion) available as a potential name for ANY food cooked by browning, including all the ones mentioned here and many others besides, including future new recipes. I believe this means that using this word *on its own* as the name of a particular dish or food (rather than in compounds such as "potato rissole" or "sausage rissole") is not strictly definable, and appearances of the word by itself should probably be regarded as local usages only. TooManyFingers (talk) 19:22, 31 October 2020 (UTC)

Salmon

please change ((salmon)) to ((Salmon as food|salmon)) two times 2601:541:4580:8500:2590:76F5:9053:6C5A (talk) 22:30, 15 January 2021 (UTC)

 Done EN-Jungwon 01:57, 16 January 2021 (UTC)

Portuguese Sausages

There are a couple of portuguese sausages that I believe should be included. One of them has a very interesting historical reason: When the Portuguese inquisition was trying to round up jews to either expell them or kill them, one way to try to blend in with the Christian population was to hang these sausages which contained no pork in their smoke houses (forbidden in the Jewish religion) in their smoke houses, called Alheira. The other, called Farinheira, is a typical dish and should be included as well. — Preceding unsigned comment added by 81.97.236.178 (talk) 08:31, 14 October 2021 (UTC)

Semi-protected edit request on 1 December 2021

In the history section where it says "A Chinese type of sausage has been described, lup cheong (pinyin: làcháng) from the Northern and Southern dynasties (589 BC–420 BC)", it should be 420 AD - 589 AD. Chriyang (talk) 04:02, 1 December 2021 (UTC)

 Not done: source says 589 BC-420 BC.  melecie  t - 05:44, 1 December 2021 (UTC)

Semi-protected edit request on 10 June 2022

The picture of the jar of frankfurters that heads the North America section is a poor representation of what a frankfurter or a hotdog or a wiener looks like in North America. That looks to be a representation of an Americanized product available overseas. The picture from the hotdog page with a hotdog and a bun with mustard on it belongs in its stead. 2601:CF:837F:CD00:F17A:9C29:9D15:4458 (talk) 22:06, 10 June 2022 (UTC)

 Done Of the universe (talk) 09:08, 16 June 2022 (UTC)

Edit request re Vegan/vegetarian

There is a mistake in the description of vegan/vegetarian sausage, such sausage would be plant not meat based

Original (error in asterisks)

In the 21st century, vegetarian and vegan varieties of sausage which completely *substitute plant-based ingredients for meat* have become much more widely available and consumed.

Modification:

substitute meat for plant-based 51.148.186.147 (talk) 01:42, 14 November 2022 (UTC)

 Done. SkyWarrior 01:46, 14 November 2022 (UTC)

kangaroo

please change ((kangaroo)) to ((Kangaroo meat|kangaroo)) 2601:541:4580:8500:9C34:A22E:9942:6B0D (talk) 23:50, 5 February 2023 (UTC)

 Done Better target for the link in the section. —C.Fred (talk) 23:59, 5 February 2023 (UTC)