Talk:Sausage

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Pickled sausage

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)[reply]

What is "Blargenwurst"?

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)[reply]

Agreed. I have never heard of it. And what's that about "Wurstquartett"? Never heard of it. —Preceding unsigned comment added by 138.246.7.156 (talk) 18:12, 15 April 2009 (UTC)[reply]

After some digging, the addition of "Blargenwurst" appears to be vandalism commited by User:67.171.109.238 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)[reply]

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)[reply]

burning sausages causes cancer

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)[reply]

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: http://youtube.com/watch?v=ugDIPg0-1k4&fmt=18 (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)[reply]

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)[reply]

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)[reply]

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)[reply]

Low Fat?

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 77.205.199.209 (talk) 21:06, 2 November 2009 (UTC)[reply]

Saucisse

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.