Sausage Fest Trivia Quiz

Answer: Boerewors

"Boer" means farmer, and "wors" means sausage in Afrikaans, although locals fondly call them boeries, pronounced "bo-er-ries". The founding forefathers would combine minced meat, animal fat, and herbs, which they would form into a continuous spiral and take with them on long journeys into the bush.

Another popular variation in South Africa is called droewors, or dried sausage, which are thinner than boerewors.

Answer: Sundae

Sundae (not to be confused with the ice cream dessert), or soondae, is a popular blood sausage made by boiling cow or pig intestine and then stuffed in a casing. The texture is made slightly dense with the addition of noodles or rice. Sundae Town in Sillim-dong is an area south-west of Seoul, South Korea, which predominantly sells sundae sausage as street food due to its close proximity to the university grounds.

Answer: Pimenton

Paprika is made from sun-dried peppers. The Spanish smoke their paprika to make pimenton, giving the spice a richer depth of flavour. This is then added in great quantities to smoked pork meat and chill, then cured to make a spicy sausage with a warm red-orange colour. Mexican chorizo is usually different in that it contains minced pork meat and pepper which is then cooked rather than cured.

Answer: Snags cooked on a barbeque held to raise funds for charity

The sausage sizzle originated in the 1940s and became popular during fund raising events. In the early 1980s, an electioneer was accused of bribing voters with a free sausage sandwich cooked on a barbeque when they attended the polling station, but this was not deemed as bribery and sausage sizzles have since become an iconic event during election campaigns.

They have been given the nickname "democracy sausages". Sausage sizzle aficionados say it is sacrilege if you don't place the sausage diagonally across a slice of white bread and serve with copious amounts of tomato sauce and fried onions.

Answer: Veal and pork

Created in Munich in 1857, Bavarian white sausages is made with minced veal, pork and seasonings, then heated in boiling water for ten minutes before serving. They are best eaten with the skin peeled off like a banana and the flesh still warm. They are traditionally served with a sweet Bavarian mustard, pretzels called laugenbrezel, and a chilled glass of weissbier.

Answer: North Africa

Merguez is a sausage which originated in North Africa. Made with beef and/or lamb, never pork, they are seasoned with harissa, paprika and other spices. Harissa is a North African paste which contains various spices including hot chilli, garlic, cumin, coriander and caraway. Merguez is cooked and can be made into kebabs and served with pitta and salad vegetables.

Answer: Cervelat

Many refer to cervelat as the national sausage of Switzerland. The name was taken from cerebrum which is the Latin word for brain, as traditionally brain was added to the meat mixture. Modern varieties are just made using beef, pork meat and pork rind.

The sausage can be boiled, fried but is best barbequed with a cut at each end so that it fans out into butterfly wings, a popular treat with young children.

Answer: Kielbasa

Kielbasa is the name given to Polish sausages, with over 50 varieties to choose from. The most popular is smoked sausage, traditionally made with pork and spices. Another variety of a Polish smoked sausage is called kabanos which is thin and long, usually around 24cm in length.

Answer: Andouille

The "Andouille Capital of the World" is the town of LaPlace in Louisiana. This US state is where gumbo stew originated in the 18th century by the French-Creole settlers. Each stew is different but the basic recipe consists of a rich shrimp or chicken gravy, celery, bell peppers, and onions, spices and chunks of sliced andouille smoked sausage.

Answer: Lincolnshire

Lincolnshire sausage is a popular sausage throughout the UK. Containing pork meat and sage, it can be served with mash, onion gravy, in hot dogs or part of the nation's favourite, toad-in-the-hole.