Vive the Sausage! Trivia Quiz

Answer: Scotch egg

A good British pub (talking in the US of A) will have this on the bar menu, and it's great with a good heavy porter or stout. Yum!

Answer: Andouille

Cajuns were French Canadians who were driven out of Canada, and took refuge in the bayous of Louisiana (which happens to be named after a series of French kings). Their original name of Acadians was shortened to Cajun. As a refugee people, they learned to use what they had. You probably don't want to know what is in real andouille sausage, but it was developed either in France or Germany (nobody's sure), and the name comes from the Andouille area of France.

Answer: True

An antipasto plate, essentially an Italian appetizer plate, often includes thinly sliced mortadella or other Italian sausage, as well as marinated veggies, olives, pepperoncini and cheeses.

Answer: Spiced pork meat, very fatty.

Chorizo is traditionally Spanish or Portuguese, and highly prized in Mexican cooking. It is very heavily spiced, may also include wine, and is made up of the less than desirable parts of the hog (lymph nodes, etc). Chorizo and eggs is a favorite for many people for breakfast, with warm tortillas.

Answer: True

Sometimes beef intestines are used, but sheep and pig are the biggies. And these are the ones that *snap* when you bite into them. Plastic casings do not snap, nor are they edible.

Answer: True

No, it's true. Bologna, Italy, is considered to be the home of mortadella, another kind of sausage, but bologna is an American invention, thanks to Italian immigrants. And yes, the term "baloney" does come from bologna, used as a term of derision, possibly referring to the fact that bologna is made from the lesser quality parts of the animal. Are we beginning to notice that sausage isn't exactly *prime* cuts?

Answer: Yes

Ewww! Yes, it uses fresh (uncoagulated) blood, and is usually made right after slaughtering an animal. It's primarily pork, but other versions can be made. It's a mix of pork, spices, and just enough blood to make it stick together while it's forced into pork intestine casings.

It's a very fragile sausage, so needs to be cooked within a short time, or frozen. I've had Filipino blood sausage, and it tastes kind of liverish, but not bad at all, with a bottle of Dos Equis dark... In the UK, blood sausage is known as blood pudding, or black pudding.

Answer: Poland

Kielbasa, also recognized as "ring bologna", tastes great cooked up with sauerkraut.

Answer: True

For those who know both types of sausage, it is fairly easy to see the similarity. The big difference is that chorizo is uncooked, and pepperoni has been cooked. Both are then hung to age and dry.

Answer: all of these

These are all types of link sausage, actually. Bangers are from the UK, bratwurst and knockwurst are German. Link sausages might be any type of meat, which are forced into casings, and tied off periodically, making "links" of sausage. Hot dogs are actually link sausage, which are produced in long casings tied off in the proper length, processed in a smokehouse, removed from the casings, and usually sealed into packages of eight. Oddly enough, hot dog buns also come in packs of eight. Coincidence? I don't THINK so!