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Find sources: "Sausage" – news · newspapers · books · scholar · JSTOR · free images


Vegetarian should be a differant article because vegetarian (I refuse to use the word sausage with vegetarian as they are not sausages because they are not made of meat) are not sausages — Preceding unsigned comment added by The jelly ostrich (talkcontribs) 18:56, 14 July 2011 (UTC)

Are you suggesting that Glamorgan sausages are not sausages? They were being made before the US were even cowboys... [[[Special:Contributions/|]] (talk) 14:57, 11 March 2014 (UTC)]

Scottish 'Square Sausage'[edit]

is widely available outside of scotland .. iceland frozen foods stock them

Pickled sausage[edit]

What parts of the US are pickled sausages sold in? I've never seen them around Pittsburgh or DC. Ctoocheck (talk) 17:17, 19 December 2009 (UTC)

Usually in the southern USA. It's popular and widely available in Southern VA and NC. I can't speak for anything west of West VA or South of GA. — Preceding unsigned comment added by (talk) 18:44, 28 July 2012 (UTC)

Pickled sausages are also found in the midwestern US. I am a Michigan resident, and every supermarket without exception here has pickled sausage in the meat department. They are exactly what the description implies: sausages of various types (frankfurters are common, but larger "bologna" and "kielbasa" are also found), packed in a jar of salted brine with various spices, including but not limited to dill, garlic, and hot peppers. Several brands are available: Koegel's, Penrose, Long Lake.

I do not know where the custom of pickling cooked sausages arose (the Wiki article on pickled hardboiled eggs suggests it is a British practice), but pickled sausages, like pickled hardboiled eggs and salty roasted peanuts, are often found in bars. Some say the salty, spicy foods encourage consumption of beer. — Preceding unsigned comment added by (talk) 01:35, 28 December 2012 (UTC)

Pickled Sausages[edit]

In brine water does not make them pickled !!!!. And brine water is salted water, not salted brine water. Eggs are pickled in Vinegar, not brine. — Preceding unsigned comment added by (talk) 13:54, 1 June 2014 (UTC)

What is "Blargenwurst"?[edit]

I'm German and never heard of Blargenwurst. While it sounds like a German word, it seems to appear only on English web pages, but not in the German Wikipedia and not even in the German Duden. Can someone explain what kind of sausage is meant by Blargenwurst? --PyroPi (talk) 07:46, 15 April 2009 (UTC)

Agreed. I have never heard of it. And what's that about "Wurstquartett"? Never heard of it. —Preceding unsigned comment added by (talk) 18:12, 15 April 2009 (UTC)

After some digging, the addition of "Blargenwurst" appears to be vandalism commited by User: back on 16th February 2007. Other vandalism by that IP on that date was reverted - it seems this was missed. The only references on Google I can find for Blargenwurst are either mirrors of this article, derived from this article, or "generic" humorous usages ("Is that a blargenwurst in your pocket..."). I've deleted it. As for Wurstquartett this seems to be a Top Trumps-style game, detailed [here]. I've deleted that mention as well, since it ultimately has litttle to do with sausages themselves and in my view adds nothing to the article. If anyone would like to re-add it with more suitable wording and some references please feel free; I'm not going to edit-war over it. Tonywalton Talk 18:56, 22 July 2009 (UTC)
There are "Quartett" games on pretty much any subject. I've got a collection of auto quartett cards from the '60s, for example. --jpgordon::==( o ) 19:48, 22 July 2009 (UTC)

burning sausages causes cancer[edit]

While the way some editors tried to address this was to add unhelpful abusive commentary to the article, the underlying motivation was still correct. It seems rather ridiculous to caution readers about the possibility of getting cancer from a burned sausage, and having it right in the lead lent it undue weight. Also, I read the entire article that was the reference for this statement, and it did not mention sausage at all. For these reasons I have remove that content from the article. Beeblebrox (talk) 22:12, 17 July 2009 (UTC)

As ridiculous as it may sound to you, it's very serious and burnt meat really is quite carcinogenic: This is important, there are people who still eat visibly burnt sausages, I saw a documentary of one girl that actually ate nothing but burnt sausages, very sad: there isn't much public awareness. I strongly recommend you watch this: (part 1 of 5, the rest are linked in the right sidebar)
Yes, the article doesn't mention sausages specifically but it's quite clear about burnt meat, and the sausages in particular are probably the most prone to being overcooked (especially in the UK!) --Kittins floating in the sky yay (talk) 14:14, 22 July 2009 (UTC)
Right, so find some sources that say there's something special about sausage in this regard -- or put the same paragraph in the beginning the "toast" article, and for that matter, any cooked food article. --jpgordon::==( o ) 16:18, 22 July 2009 (UTC)
jpgordon has it exactly right, you sank your ship with "probably the most prone to being overcooked." Wikipedia is not the place for your personal theories or interpretations, nor is it the place to "raise awareness" unless you can cite a specific source. And again, even if that were done, having it right in the lead lends it undue weight. In any event, if I'm not mistaken, how carcinogenic burned meat really is is somewhat dependent on how it was cooked; by open flame, or in a skillet, charcoal versus gas, etc. Something tells me a show called "freaky eaters" is not going to fall in the category of a reliable source with a reputation for accuracy and fact checking. Please do not continue inserting this content. Beeblebrox (talk) 16:57, 22 July 2009 (UTC)
It doesn't have anything to do with the source of the heat; the benzopyrenes are formed when the food is inefficiently carbonized. Electric heat in a toaster and a hot flame on a grill work the same way in that regard. It sure is hard finding good sources nowadays, though -- everybody is quoting Wikipedia on this issue. --jpgordon::==( o ) 17:22, 22 July 2009 (UTC)

Low Fat?[edit]

Caption: "A frankfurter sausage contains a lot of protein, yet low calories/fat (for meat)"

1) The product in the picture is made up of chicken (47.5%), porc (15%) and soy protein, so it's not "meat". The product contains 14.7% of fat, and 73% of calories come from fat (14.7% fat and 181 kcal/100g --> 14.7 x 9 / 181 = 73%), so it's not low fat. Real chicken is about 2% fat according to the USDA.

2) A regular frankfurter contains 29% of fat (USDA). This is not low fat. —Preceding unsigned comment added by (talk) 21:06, 2 November 2009 (UTC)


My point was to explain the deep French origins of our word for the meat in a casing, although it seemed strange. Not only that, but many of our sausage-making methods come from the French and differ from the old Germanic means of doing so in some ways (the Old English word for sausage, I believe was woarst, which is a cognate of the German wurst). I think the French-ness of the English sausage needs to be emphasized a little more. —Preceding unsigned comment added by (talk) 13:45, 11 April 2010 (UTC)

Edit request from DanXW, 10 June 2010[edit]


The correct translation, and the corresponding article, in Russian should be Колбасные изделия. The current link is to just one, and quite rare, sausage type.

DanXW (talk) 15:51, 10 June 2010 (UTC)

Yes check.svg Done Set Sail For The Seven Seas 247° 30' 30" NET 16:30, 10 June 2010 (UTC)

German section: phrase includes 'no casing'??[edit]

Am getting 'busted' on a chat site because the c-n-paste I took from here, about German 'sausage', includes this construction:

"German sausages, or Würste, cover uncooked and unfilled things (no casing), like Frankfurters, Bratwürste, Rindswürste, Knackwürste, and Bockwürste."

This sentence seems out-of-whack??!

Proposing: "German sausages, or Würste, are prepared with a variety of casings and fillings; some of the widest known include Frankfurters, Bratwürste, Rindswürste, Knackwürste and Bockwürste. (offered by ZENmud) (talk) 07:55, 17 June 2010 (UTC)

Edit request from, 26 June 2010[edit]


Scottish sausages should not have their own section. Scotland is part of the United Kingdom and the references to Scottish regional sausages should be moved to the UK and Ireland section. (talk) 20:19, 26 June 2010 (UTC)

Not done: please establish a consensus for this alteration before using the {{edit semi-protected}} template. This isn't black-and-white: if there are things to say about sausages in Scotland that don't apply to the rest of the UK and Ireland, and vice-versa, separate sections may be appropriate. Adrian J. Hunter(talkcontribs) 05:26, 27 June 2010 (UTC)

Chorizo = Salivary glands?[edit]

Removed the tail end of the first sentence under Mexico on chorizo, because every source I could find mentioned that salivary glands are often PART of chorizo's composition, but not one source I saw implied (as that sentence did) that they were the dominant ingredient. (talk) 13:46, 16 July 2010 (UTC)

First sentence is inaccurate[edit]

The first sentence in not totally accurate, as one can buy vegetarian sausages which would not be made from meat. ACEOREVIVED (talk) 00:35, 15 November 2010 (UTC)

I think that the brief mention of vegetarian sausages is sufficient to address this issue and agree with the language used. Ross-c (talk) 10:42, 4 March 2012 (UTC)

the origin of chorizo sausage in uruguay and argentina is not spanish[edit]

the normal sausage eaten in this region is actually in italian in origin and style. chorizo, in spain is something very different. in fact it is not even meant to be cooked, as it it a cured meat. —Preceding unsigned comment added by (talk) 02:54, 9 May 2011 (UTC)

Cooking Mettwurst or Teewurst?[edit]

To say that Mettwurst or Teewurst need to be cooked is almost criminal ... those poor sausages can be eaten as they are. Teewurst (tea sausage) and Mettwurst are spreads for bread ... (talk) 11:44, 27 July 2011 (UTC)

No mention of belgian sausages[edit]

cervela, budding or bloedworst (sort bludwurst), paardeworst (horse sausage a specialty in some parts), worstenbrood — Preceding unsigned comment added by (talk) 01:38, 6 September 2011 (UTC)

None of these other than the horse-meat sausage is distinctly Belgian, cervela being possibly an inheritance of the Spanish rule in the 16th Century. I returned to the UK a year ago after 18 years in Belgium and never once came across the horse-meat sausage, even in boucheries chevalines, so unless you can indicate an extensive distribution, I would suggest it has now disappeared. Because the blood and white sausages are identical to the French boudins, and there is no tradition of German worst, I have attached Belgium to France in the title, but you are welcome to add a separate section if you consider a case can be made. — Preceding unsigned comment added by (talk) 15:11, 7 October 2012 (UTC)

Vegetarian sausages[edit]

I have changed the opening because sausages are not always made of meat (vegetarian sausages are mentioned later on, but the opening as it used to be did not clarify this). ACEOREVIVED (talk) 11:10, 21 September 2011 (UTC)

In fact, strictly speaking, even non-vegetarian sausages are not meat - they are more likely to be offal. ACEOREVIVED (talk) 15:16, 27 September 2011 (UTC)

The passage about German soy sausages is not referenced. It claims that soy sausages were invented in 1916, but this page from the soy info centre appears to date the creation of soy sausages as being decades later. I don't have the knowledge about soy sausages to fix this, so leave the link here for anyone who wants to take this on. Ross-c (talk) 10:41, 4 March 2012 (UTC)

Overstating the subject[edit]

There are a number of putative misclassifications here.

I'm English and I've never heard of Chiltern sausages. Is this an incorrect generalisation based on rare breed pigs originally from the area, but not now necessarily from there? Glamorgan sausage is a sausage substitute containing no meat, but mostly a mixture of cheese and bread. Japanese kamaboko are marketed in Europe as surimi, and have nothing to do with sausages, having a homologous content, no casing, and are never cooked as a distinct dish - they would fall apart. One could make a stronger case for fish fingers!

Chinese section: "wild pepper?"[edit]

In the section on sausage in China, it is mentioned that lap cheong are spiced with "salt, red pepper, and wild pepper." I am aware that in Szechwan they cultivate a hot pepper they call the tien tsin, which strongly resembles a North American "cayenne" pepper and could conceivably even be the same cultivar with a different local name. But what is "wild pepper?" In the arid Texas-Mexico border region, chiltepins grow wild. Do the Chinese cultivate chiltepins for this purpose? If not, what are the "wild peppers" of which the article speaks? There is a spice cultivated in Szechuan that is sometimes called huājiāo, which can be found fully described in the Wiki article on "Sichuan pepper." Could this be the spice that is used in lap cheong? — Preceding unsigned comment added by (talk) 01:22, 28 December 2012 (UTC)

Pending changes[edit]

Why is this article still using Pending changes? I though Wikipedia wasn't doing that anymore? Tad Lincoln (talk) 10:24, 30 December 2012 (UTC)


How about replacing some of the Polish and/or German pictures with sausages typical of English speaking countries? Polish stuff has the most, German the second most and then there's a whole bunch from other countries and not a single picture example of a typical English/American etc. preparation and this is the English wiki afterall... — Preceding unsigned comment added by (talk) 17:22, 8 February 2013 (UTC)

Lorne Sausage[edit]

Why is there no mention of this Scottish sausage variety ? — Preceding unsigned comment added by (talk) 22:24, 27 June 2013 (UTC)

It does have its own article located here. (talk) 15:40, 16 July 2013 (UTC)