From the looks of things early on at Favorite Breakfast Meat – First Pass we’re likely going to need another breakdown poll to see which sausage variety is preferred by most Dopers.
I suspect we’ll need more precise wording on some of these. “Link sausage” as a case in point.
Add to the list (sausage only, please) or help find more specific names for the ones that need it:
bangers
blood sausage
boudin sausage
Bratwurst
Chorizo
Dry sausage
fake turkey sausage
fancier-than-link sausages
fried balogna
Fried salami
kielbasa
Link sausage
Liverwurst
Other lunch meat sausages fried or cooked in some other way
Patty sausage
pepperoni
Slim Jims
Souse
Taylor Ham
veal sausage
Vienna sausage
Do you folks think “link sausage” and “patty sausage” say things precisely enough? Can’t more than one type of each exist enough to require more precise terminology?
I only learned recently from a friend making his own Chorizo that “bulk sausage” was a name for the one-pound lump I always thought was just “sausage.” And he may have even had another name than “bulk” for it.
You can tell my lack of expertise in this area.
How is a banger (which I have never had to know it) distinguished from you basic “link sausage”? I just thought that was British for link sausage and mashed potatoes.
And is souse a form of sausage or its own thing? I used to think that “sausage” was just souse seasoned with sage!
What I do know is that the links they serve at Pancake Pantry are excellent. And I usually go with Tennessee Pride or Rudy’s Hot Bulk Sausage for patties.
That seems reasonable, but do you have some examples of things called “sausage” that fail your tests? Vegan sausage, turkey and chicken sausage, what else?
Also, just how far do you go in your “meat” distinction? In my mind, meat implies tissue or muscle or maybe even skin, but blood gets close to leaving the “meat” arena for me. So does bone.
Good deal. It was mentioned in the Pre-Poll Exploration and I neglected to include it here. The Wiki article looks interesting. I’m adding it now. Thanks for the mention.
articles are a little iffy on the “sausage” nature of these foods as opposed to some other processes.
I know very little from personal experience with any of them, so I would like some other opinions on these before adding them to an already hefty list of poll options.
Anyone else like to think of them as types of sausage?
Here’s another thought on the whole Breakfast Meats issue.
Since the categories in the “First Pass” have been overwhelmingly Sausage and Bacon, with scarcely a vote for the “Lunch Meat,” “Mystery Meat,” and Pudding categories, what would be a better Poll Title than “Sausage” that would go ahead and include most (if not all) of these:
andouille
bangers
black pudding
blood sausage
boudin sausage
Bratwurst
Chorizo
Dry sausage
fake turkey sausage
fancier-than-link sausages
fried balogna
Fried salami
kielbasa
linguica
Link sausage
Liverwurst
Other lunch meat sausages fried or cooked in some other way
Patty sausage
pepperoni
scrapple
Slim Jims
Souse
Taylor Ham
veal sausage
Vienna sausage
white pudding
Also, how many of them can we either combine or just drop altogether?
Bratwurst
Chorizo
Link sausage
Patty sausage
Polish sausage (not mentioned in the other thread because I forget. Maybe they’re not for breakfast, but I’d eat 'em)
Classifying anything by brand name is the way to madness, since there are so many brands that are country/region/store specific.
I missed something somewhere. What the heck is “fake turkey sausage”? I recoiled in horror at the word “Vegan” earlier in this thread. I know you were asking a question, but still, I recoiled. Nothing remotely Vegan or Vegetarian belongs in any kind of breakfast MEAT discussion. Someone can start a thread/poll about “What Fake Foods That Try Really Hard to Fool You Into Believing They’re Real Foods do you like?”