Talk:Sausage
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Chinese sausage
'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)
Semi-protected edit request on 13 September 2023
Script error: No such module "protected edit request". 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)
Semi-protected edit request on 6 May 2024
Script error: No such module "protected edit request". I would like to change some of the wording in paragraphs CutiePippin123 (talk) 08:55, 6 May 2024 (UTC)
Semi-protected edit request on 16 July 2024
Script error: No such module "protected edit request". I want to suggest the Czech and Slovak "špekáček," which is a sausage variant characterized by the method of preparation. Špekáčeks are commonly roasted on a stick handheld above a campfire. Špekáčeks are very popular among scouts and campers. Prdus (talk) 15:41, 16 July 2024 (UTC)
- File:Red information icon with gradient background.svg Not done: please provide reliable sources that support the change you want to be made. Cannolis (talk) 03:38, 17 July 2024 (UTC)
Bangers
The term is used a few times in the text, but is not mentioned under the list of countries, which is jarring and forces additional searching. There should be a list item under the UK heading something like "Bangers: Generic term for common pork sausages, also used to label those that do not contain enough lean meat to be labeled as 'sausages'." 2600:8800:1180:25:A7C3:F820:7ED1:1849 (talk) 17:00, 7 April 2025 (UTC)
- Edit: it can cite the existing reference that links to the external article about what is in bangers. 2600:8800:1180:25:A7C3:F820:7ED1:1849 (talk) 17:03, 7 April 2025 (UTC)
- Bangers is just a nickname for a sausage due to the noise they make when the skins burst. It's got nothing to do with meat content Sharnadd (talk) 08:02, 26 April 2025 (UTC)