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> 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)Reply[reply]

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)Reply[reply]

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)Reply[reply]

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.

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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)Reply[reply]

 Done EN-Jungwon 01:57, 16 January 2021 (UTC)Reply[reply]

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)Reply[reply]

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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)Reply[reply]

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

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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)Reply[reply]

 Done Of the universe (talk) 09:08, 16 June 2022 (UTC)Reply[reply]

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)Reply[reply]

 Done. SkyWarrior 01:46, 14 November 2022 (UTC)Reply[reply]

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

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

"plant-based ingredients are used instead of meat have become much more widely available and consumed." This needs a source otherwise it should be removed. Plant based food generally and almost exclusively sells very little in the few places its available. This just seems like a vegan making a false narrative on a wikipedia page 109.247.39.1 (talk) 13:48, 27 April 2023 (UTC)Reply[reply]

Citations are not required in the lead when they summarise main article text which has citations (there is a section on vegetarian sausages at the end of the article.) Sbishop (talk) 16:40, 27 April 2023 (UTC)Reply[reply]

'The modern type of lup cheong has a comparatively long shelf life, mainly because of a high content of lactobacilli—so high that it is considered sour by many'

Regarding this - do forgive me if I'm skimming over the cited source, but the source does not seem to mention anything about the sourness of the Chinese sausage (and 'by many' looks to me to be weasel wording')

Additionally 'lup cheong' is a more uncommon romanization of 臘腸 which is romanized as 'lap cheong' elsewhere in the article - 'lap cheong' is also more common as a romanization

Lap cheong (also lap chong, lap chung, lop chong) are dried pork sausages that look and feel like pepperoni but are much sweeter. In southwestern China, sausages are flavored with salt, red pepper and wild pepper. People often cure sausages by smoking and air drying.

No citation for sausage curing, and inconsistency in whether or not source language is mentioned EastBlowingGale (talk) 10:56, 10 May 2023 (UTC)Reply[reply]

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Word "kapituła" in regional section about Poland does not make sense (and is even linked to a Wikipedia article about a place called "Kapituła" :-) I would suggest to remove it. 195.184.83.16 (talk) 09:35, 13 September 2023 (UTC)Reply[reply]

 Done Lightoil (talk) 02:08, 14 September 2023 (UTC)Reply[reply]