Talk:Sausage/Archive 3

Pictures
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 141.53.211.44 (talk) 17:22, 8 February 2013 (UTC)

Lorne Sausage
Why is there no mention of this Scottish sausage variety ? — Preceding unsigned comment added by 82.47.140.234 (talk) 22:24, 27 June 2013 (UTC)
 * It does have its own article located here. http://en.wikipedia.org/wiki/Sliced_sausage 4.79.1.1 (talk) 15:40, 16 July 2013 (UTC)

Use as a comedic device
Would it not be useful to touch on the use of both the word sausage and the object itself in comedy? — Preceding unsigned comment added by 155.140.133.210 (talk) 18:36, 14 July 2014 (UTC)

Semi-protected edit request on 6 December 2014
lot / lots is/are a group not a quantity and needs to be replaced:

"Vigan (with lots of garlic and not sweet) and Lucban (lots of oregano and pork fat is chunky). Most longganisas contain Prague powder and are hardly smoked and usually sold fresh. In general there are several common variants:
 * matamis, sweet
 * jamonado or hamonado, with lots of garlic, black pepper and other spices
 * skinless, sans the usual natural casing and rolled in plastic sheets
 * Chorizo de Macao (in reference to Macao. sweet and dried with lots of chunky fat and also identified with the red colored abacá twine)
 * Chorizo de Bilbao, with lots of paprika and usually kept in a can with lard."

REPLACE WITH: "Vigan (with much garlic and not sweet) and Lucban (much oregano and pork fat is chunky). Most longganisas contain Prague powder and are hardly smoked and usually sold fresh. In general there are several common variants: 66.74.176.59 (talk) 01:51, 6 December 2014 (UTC)
 * matamis, sweet
 * jamonado or hamonado, with much garlic, black pepper and other spices
 * skinless, sans the usual natural casing and rolled in plastic sheets
 * Chorizo de Macao (in reference to Macao. sweet and dried with much chunky fat and also identified with the red colored abacá twine)
 * Chorizo de Bilbao, with much paprika and usually kept in a can with lard.
 * Dictionary says "a great deal; much." for lots. That seems to fit to me. Stickee (talk) 02:28, 6 December 2014 (UTC)
 * Red information icon with gradient background.svg Not done: please establish a consensus for this alteration before using the template. I don't see any reason for replacing one ambiguous term (lots) with another (much).  Come up with an exact quantity or leave it as it is. — &#123;&#123;U&#124;Technical 13&#125;&#125; (e • t • c) 23:28, 6 December 2014 (UTC)

Dubious
I've always thought British saveloys were primarily pork and that's what Saveloy says. This article claims they're beef. I've added dubious and fact tags. --Ef80 (talk) 15:23, 1 March 2015 (UTC)
 * Agreed, it's stood for a while without citations and the saveloy article says they're pork. Removed this reference - either way most saveloys are certainly not kosher!Gymnophoria (talk) 11:59, 22 November 2016 (UTC)

I've also tagged the claim that very poor quality sausages are sold as 'bangers' as dubious. The ref is weak and only an archived copy now exists. I'm 64 and have been an enthusiastic eater of sausages all my life, and I've never encountered this practice, so if it exists at all it is extremely rare. Of course, some sausages are described as 'bangers' to indicate they use a traditional English or Irish recipe, but this is not to evade regulations on meat content and they are not particularly cheap. The whole section has an evangelical 'cheap sausages are rubbish' tone to it which violates WP:NPOV. --Ef80 (talk) 13:59, 7 July 2019 (UTC)

Scotland as a separate paragraph than Britain and Ireland.
Since Scotland is part of Britain all items written after the Scotland sub paragraph should not have its own header or be a nested paragraph under Britain and Ireland. — Preceding unsigned comment added by 46.208.118.45 (talk) 19:28, 6 September 2015 (UTC)

Semi-protected edit request on 31 December 2015
Modern sausages no longer explode - the wording needs to be changed to reflect that exploding sausages is an old phenomenon, and is no longer true about modern sausages

86.136.213.237 (talk) 17:43, 31 December 2015 (UTC) Due to their habit of often exploding due to shrinkage of the tight skin during cooking, they are often referred to as bangers, particularly when served with the most common accompaniment of mashed potatoes to form a bi-national dish known as bangers and mash. (The earliest documented use of the designation banger is from October 1918, in a letter sent home by a British soldier from the front line in World War I.[14] It is often said to have been popularized in World War II, when scarcity of meat led many sausage makers to add water to the mixture, making it more likely to explode on heating.)[15]
 * Red information icon with gradient background.svg Not done: please provide reliable sources that support the change you want to be made. Need a source to say that this no longer happens with sausages today Cannolis (talk) 20:06, 31 December 2015 (UTC)

http://www.modernistcookingmadeeasy.com/define/charcuterie/what-is/bangers

it's in there under Bangers Description

http://www.theguardian.com/lifeandstyle/wordofmouth/2010/mar/08/how-to-cook-perfect-sausage

http://www.sausagemaking.co.uk/

The water content of sausages is such they no longer explode

— Preceding unsigned comment added by 86.136.213.237 (talk) 21:05, 31 December 2015 (UTC)


 * Red information icon with gradient background.svg Not done: See edit request below. Be prosperous!  Paine   17:52, 28 January 2016 (UTC)

Semi-protected edit request on 3 January 2016
Modern sausages no longer explode - the wording needs to be changed to reflect that exploding sausages is an old phenomenon, and is no longer true about modern sausages 86.136.213.237 (talk) 17:43, 31 December 2015 (UTC) Due to their habit of often exploding due to shrinkage of the tight skin during cooking, they are often referred to as bangers, particularly when served with the most common accompaniment of mashed potatoes to form a bi-national dish known as bangers and mash. (The earliest documented use of the designation banger is from October 1918, in a letter sent home by a British soldier from the front line in World War I.[14] It is often said to have been popularized in World War II, when scarcity of meat led many sausage makers to add water to the mixture, making it more likely to explode on heating.)[15]

http://www.modernistcookingmadeeasy.com/define/charcuterie/what-is/bangers

it's in there under Bangers Description

http://www.theguardian.com/lifeandstyle/wordofmouth/2010/mar/08/how-to-cook-perfect-sausage

http://www.sausagemaking.co.uk/

The water content of sausages is such they no longer explode

86.136.213.237 (talk) 03:26, 3 January 2016 (UTC)
 * Red information icon with gradient background.svg Not done: The article's wording is sufficiant, showing that this happened with meat scarcities in WW2. --allthefoxes (Talk)  21:10, 16 January 2016 (UTC)

Sausages increase chance of colorectal cancer from baseline, they do not "cause cancer"
The baseline risk is around 5% and daily consumption of processed meats increases this risk to 5.9% or so. This inept wording was grabbed directly from the BBC's paraphrase of the WHO report, not the actual WHO report. The WHO report is available at http://www.iarc.fr/en/media-centre/pr/2015/pdfs/pr240_E.pdf More on this here: http://www.carygastro.com/index.php/archives/68-diet-and-colorectal-cancer-part-ii-processed-meat

The person who cited this should have actually investigated this claim and not just lazily trusted a journalist's paraphrase of a more rigorous study. 108.95.36.94 (talk) 02:19, 19 February 2016 (UTC)

Boerewors - Seshebo?
I have lived in South Africa all my life and can tell that people do not serve Boerewors rolls with Seshebo. Seshebo is style of cooking, similar to a stew. It is far more accurate for the general population and more widespread to serve a Boerewors roll with caramelized onions. — Preceding unsigned comment added by Phemar (talk • contribs) 08:19, 26 October 2016 (UTC)

Missing ingredients? No preservatives?
The article on hot dog is clear about the addition of preservatives (and sodium nitrite is specifically mentioned), but there is nothing here. Wikipedia has already confused me by insisting that hot dogs are a type of sausage, but I'm pretty sure that I've read that sausage generally includes sodium nitrite, too. Shanen (talk) 11:56, 4 June 2017 (UTC)
 * The article is a bit of a mess because it tries to lump all sorts of products together under the term 'sausage'. These may all be considered sausages on their home turf, but have almost nothing in common with each other. American hot dog sausages almost always contain nitrites, but you would need to check the ingredients. They are actually derived from German bockwurst, some of which contain nitrites and others not. Southern European cured sausage like salami mostly has nitrites. British and Irish style sausages are mostly nitrite free. See what I mean? --Ef80 (talk) 14:20, 7 July 2019 (UTC)

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Semi-protected edit request on 9 October 2018
can i please add Hackergirll (talk) 21:56, 9 October 2018 (UTC)
 * There is no request posted. -- Alexf(talk) 22:08, 9 October 2018 (UTC)

Semi-protected edit request on 25 October 2018
Please change "made from ground meat, often pork, beef, or veal, along with..." to "made from ground meat, often pork, beef, veal or chicken, along with..." because there is such a thing as chicken sausages. Please read these three sources as evidence: https://www.heckfood.co.uk/product/simply-chicken-sausages, http://www.americangarden.us/en/product/chicken-vienna-sausage/ and http://www.thecomfortofcooking.com/2014/12/roasted-chicken-sausage-peppers-and-potatoes.html. Thank you very much for reading this request and editing which shall be most appreciated. DarlingDon&#39;tLoseHope (talk) 18:10, 25 October 2018 (UTC)
 * In addition to chicken, there are many other meats sometimes used in sausages as well, but I think it is best to stick with the most common ones already listed. Deli nk (talk) 18:40, 25 October 2018 (UTC)

(Comment)
sausages are not necessarily cylindrical in scotland they are traditionally flat and square — Preceding unsigned comment added by 92.21.144.255 (talk) 22:26, 18 December 2018 (UTC)

merge from boudin
It makes no sense to have an article on all things called "boudin" in French. The peculiarity of French to not have a general term for all sausages and to not use the general French term "saucisse" for a few sausages provides no reason for having a separate article in the English Wikipedia on the term used in French (boudin) for those few sausages.

We can of course have an article called "boudin" on food called boudin in English. But things such as "boudin noir" should not be discussed in that article and should only be listed as French terms with their English translations (linked to articles on those English terms, e.g. blood sausage). --Espoo (talk) 20:14, 1 January 2019 (UTC)
 * Are you talking about moving some content from one page to another, but still keeping the boudin page? I think we should still have a boudin page, even if it's trimmed of some fat which can be stuffed into the sausage proper article. JesseRafe (talk) 20:14, 22 January 2019 (UTC)


 * Well, I would be opposed to this merge: Boudin isn't the same as saucisse, or saucisson (which we do have a page for); it is related to the English pudding, and has its own notability. And we have plenty of articles on stuff called by names in other languages (Brühwurst, Kochwurst, Leberkäse, Stippgrütze, to name a few); so long as they are notable, the language shouldn't be an issue. Also, as this page is at 69Kb now, we should be thinking about splitting it rather than adding more to it. Moonraker12 (talk) 00:39, 4 January 2020 (UTC)

France and Belgium section inaccurate and missing crucial information
The paragraph says: "However, the saucisse is only popular near the Germanic border (Belgium, Switzerland, regions near Germany, ...), and won't be found often in the centre of France."

sausages are very popular all around France, very much including the centre, Diot previously noted are from the center-est, but the chipollata is consumed everywhere, and Toulouse where the saussice de Toulouse comes from is absolutely not near Germany (it is in the south west), morteau sausages are made close to switzerland, and to get to the very centre of France and eat local sausage, there is the (admittedly less known)saucisse de choux d'Arconsat (Arconsat cabbage saussage).

I believe the authors thought mostly or only about the Strasbourg sausage and the Lorraine saussage, but even it is available and enjoyed in the whole of France.

I am not an experience wikipedia editor, I will not suggest here a new wording, but I believe this part need to be change since it is incomplete and inaccurate — Preceding unsigned comment added by Tristan Vialenc (talk • contribs) 04:20, 12 August 2019 (UTC)

'Csabai kolbászok' image caption
Can you change the image caption to 'Csabai kolbász'? In Hungarian plural (kolbászok) is not used as commonly as singular (kolbász). — Preceding unsigned comment added by 149.200.17.147 (talk) 06:45, 22 February 2020 (UTC)

Definition is wrong.
A sausage is not defined as 'a meat product' any more than a burger is, or a ball. The words 'Sausage' and 'Burger' define their shape and construction (ie minced food) moulded into a distinct form as opposed to say, a 'Stew' made from the same ingredients. Sausages, Burgers, Balls, Stews etc are methods of food preparation, although they can be defined by a descriptor such as 'pork', 'lentil', 'bean' or whatever. I suggest deleting the word 'meat' from the initial sentence, although the rest of it '...usually made from ground meat...' is true. Solarteedoh (talk) 12:06, 15 April 2020 (UTC)