Free fun long sausage trivia quiz questions with answers.
Sausage Trivia Quiz Questions and Answers
What is a sausage?
A: A sausage is a cylindrical meat product usually made from ground meat, often
beef, or veal, along with
salt, spices and other flavorings, and breadcrumbs, encased by a skin.
Typically, a sausage is formed in a casing traditionally made from what?
A: Intestine, but sometimes from synthetic materials.
Sausages that are sold raw are cooked how?
A: In a variety of ways, including pan-frying, broiling and
Some sausages are cooked during what?
A: Processing and the casing may then be removed.
Sausage making is a traditional what?
A: Food preservation technique.
How may sausages be preserved?
A: By curing, drying, smoking, or freezing.
Some cured or smoked sausages can be stored without what?
Most fresh sausages must be refrigerated or frozen until they are what?
When was the word "sausage" first used in English?
A: In the mid-15th century, spelled "sawsyge".
Sausage making is an outcome of what?
A: Efficient butchery.
Traditionally, sausage makers would do what to various tissues and organs such as scraps, organ meats, blood, and fat to help preserve them?
A: Salt them.
They would then stuff them into what?
A: Tubular casings made from the cleaned intestines of the animal.
Hence, sausages, puddings, and salami are among the oldest of what?
A: Prepared foods, whether cooked and eaten immediately or dried to varying degrees.
The Chinese sausage làcháng, which consists of
goat and lamb meat, was first mentioned when?
A: In 589 BC.
The Greek poet Homer mentioned a kind of “what" in the Odyssey?
A: Blood sausage.
Epicharmus wrote a comedy titled what?
A: The Sausage.
Aristophanes' play The Knights is about what?
A: A sausage vendor who is elected leader.
Evidence suggests that sausages were already popular among the ancient whom?
A: Greeks and Romans.
The most famous sausage in ancient Italy was from where?
A: Lucania (modern Basilicata).
What was it called?
A: lucanica, a name which lives on in a variety of modern sausages in the Mediterranean.
During the reign of the Roman emperor Nero, sausages were associated with what festival?
A: The Lupercalia festival.
Early in the 10th century during the Byzantine Empire, Leo VI the Wise outlawed the production of what?
A: Blood sausages following cases of food poisoning.
Traditionally, sausage casings were made of the cleaned intestines or “what" in the case of haggis?
Today, however, natural casings are often replaced by what?
A: Collagen, cellulose, or even plastic casings.
Some forms of sausage, such as sliced sausage, are prepared how?
A: Without a casing.
Additionally, luncheon meat and sausage meat are now available without casings in what?
A: Tin cans and jars.
Ingredients may include a cheap starch filler such as what?
A: Breadcrumbs, seasoning and flavorings.
The meat may be from any animal, but is often what?
A: Pork, beef, or veal.
The lean meat-to-fat ratio depends upon what?
A: The style and producer.
The meat content as labeled may exceed what?
A: 100%.Which happens when the weight of meat exceeds the total weight of the sausage after it has been made.
In some jurisdictions foods described as sausages must meet what?
A: Regulations governing their content.
For example, in the USA The Department of Agriculture specifies that the fat content of different defined types of sausage may not exceed what?
A: 30%, 35% or 50% by weight.
Many traditional styles of sausage from Asia and mainland Europe use what kind of filler?
A: A no bread-based filler and include only meat (lean meat and fat) and flavorings.
In the United Kingdom and other countries with English cuisine traditions, many sausages contain a significant proportion of what?
A: Bread and starch-based fillers, which may comprise 30% of ingredients.
The filler in many sausages helps them to what?
A: Keep their shape as they are cooked.
As the meat contracts in the heat what does the filler do?
A: The filler expands and absorbs moisture and fat from the meat.
When the food processing industry produces sausages for a low price point, what can end up in the sausages?
A: Almost any part of the animal.
The finest quality sausages contain only what?
A: Choice cuts of meat and seasoning.
In Britain, "meat" declared on labels could in the past include what?
A: Fat, connective tissue, and MRM.
These ingredients may still be used, but must be what?
A: Labeled as such, and up to 10% water may be included without being labeled.
Sausages are emulsion-type products and they are composed of what?
A: Solid fat globules, dispersed in protein solution.
The proteins function by doing what?
A: Coating the fat and stabilizing them in water.
Merguez is a red, spicy sausage from where?
A: Morocco, Algeria, Tunisia and Libya, North Africa.
Merguez is made with what?
A: Lamb, beef, or a mixture of both.
It can be flavored with a wide range of what?
A: Spices, such as sumac for tartness, and paprika, Cayenne pepper, or harissa, a hot chili paste that gives it a red
It is stuffed into a lamb casing, rather than a what?
A: Pork casing.
It is traditionally made fresh and eaten grilled or with what?
In South Africa, traditional sausages are known as what?
A: Boerewors, or farmer's sausage.
Ingredients include game and beef, usually mixed with pork or lamb and with a high percentage of what?
What are the two most common seasoning ingredients?
A: Coriander and vinegar.
The coarsely-ground nature of the meat as well as the long continuous spiral of sausage are two of its what?
A: Recognizable qualities.
Boerewors is traditionally cooked on a what?