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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 ( talk • contribs) 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/82.11.177.11|82.11.177.11]] ( talk) 14:57, 11 March 2014 (UTC)
I suggest a new subheading of "Controversy" in this article, to encapsulate the discussion about 'vegetarian sausages'. Referencing the recent decision in France banning the use of the term 'sausage' to denote anything that is not meat-based: https://www.bbc.co.uk/news/world-europe-43836156 https://www.theguardian.com/commentisfree/2018/apr/23/veggie-sausage-food-france-ban Philclose ( talk) 12:31, 24 April 2018 (UTC)
is widely available outside of scotland .. iceland frozen foods stock them http://groceries.iceland.co.uk/plumtree-farms-12-lorne-slices-720g/p/48383
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 72.169.224.98 ( 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 68.61.156.96 ( talk) 01:35, 28 December 2012 (UTC)
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 80.192.196.112 ( talk) 13:54, 1 June 2014 (UTC)
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 138.246.7.156 ( talk) 18:12, 15 April 2009 (UTC)
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)
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)
3)Follow me on instagram Search J.J._Medic Follow me. I need mental help! — — Preceding unsigned comment added by Sausage12 ( talk • contribs) 20:46, 13 November 2020 (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 72.72.209.251 ( talk) 13:45, 11 April 2010 (UTC)
{{ editsemiprotected}}
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)
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) 24.9.101.11 ( talk) 07:55, 17 June 2010 (UTC)
{{editsemiprotected}}
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.
87.113.178.171 ( talk) 20:19, 26 June 2010 (UTC)
{{
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(
talk•
contribs)
05:26, 27 June 2010 (UTC)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.
71.243.112.118 ( talk) 13:46, 16 July 2010 (UTC)
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)
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 71.227.158.153 ( talk) 02:54, 9 May 2011 (UTC)
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 ... 193.159.101.151 ( talk) 11:44, 27 July 2011 (UTC)
cervela, budding or bloedworst (sort bludwurst), paardeworst (horse sausage a specialty in some parts), worstenbrood — Preceding unsigned comment added by 83.134.166.23 ( talk) 01:38, 6 September 2011 (UTC)
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)
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!
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 68.61.156.96 ( talk) 01:22, 28 December 2012 (UTC)
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)
![]() | This is an archive of past discussions. Do not edit the contents of this page. If you wish to start a new discussion or revive an old one, please do so on the current talk page. |
Archive 1 | Archive 2 | Archive 3 |
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 ( talk • contribs) 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/82.11.177.11|82.11.177.11]] ( talk) 14:57, 11 March 2014 (UTC)
I suggest a new subheading of "Controversy" in this article, to encapsulate the discussion about 'vegetarian sausages'. Referencing the recent decision in France banning the use of the term 'sausage' to denote anything that is not meat-based: https://www.bbc.co.uk/news/world-europe-43836156 https://www.theguardian.com/commentisfree/2018/apr/23/veggie-sausage-food-france-ban Philclose ( talk) 12:31, 24 April 2018 (UTC)
is widely available outside of scotland .. iceland frozen foods stock them http://groceries.iceland.co.uk/plumtree-farms-12-lorne-slices-720g/p/48383
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 72.169.224.98 ( 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 68.61.156.96 ( talk) 01:35, 28 December 2012 (UTC)
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 80.192.196.112 ( talk) 13:54, 1 June 2014 (UTC)
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 138.246.7.156 ( talk) 18:12, 15 April 2009 (UTC)
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)
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)
3)Follow me on instagram Search J.J._Medic Follow me. I need mental help! — — Preceding unsigned comment added by Sausage12 ( talk • contribs) 20:46, 13 November 2020 (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 72.72.209.251 ( talk) 13:45, 11 April 2010 (UTC)
{{ editsemiprotected}}
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)
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) 24.9.101.11 ( talk) 07:55, 17 June 2010 (UTC)
{{editsemiprotected}}
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.
87.113.178.171 ( talk) 20:19, 26 June 2010 (UTC)
{{
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(
talk•
contribs)
05:26, 27 June 2010 (UTC)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.
71.243.112.118 ( talk) 13:46, 16 July 2010 (UTC)
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)
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 71.227.158.153 ( talk) 02:54, 9 May 2011 (UTC)
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 ... 193.159.101.151 ( talk) 11:44, 27 July 2011 (UTC)
cervela, budding or bloedworst (sort bludwurst), paardeworst (horse sausage a specialty in some parts), worstenbrood — Preceding unsigned comment added by 83.134.166.23 ( talk) 01:38, 6 September 2011 (UTC)
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)
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!
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 68.61.156.96 ( talk) 01:22, 28 December 2012 (UTC)
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)