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Sausage Trivia Quiz Questions and Answers

Free fun long printable sausage trivia quiz with answers about sausages

 

What is a sausage?
A: A sausage is a cylindrical meat product usually made from ground meat, often pork, 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 barbecuing.

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?
A: Refrigeration.

Most fresh sausages must be refrigerated or frozen until they are what?
A: Cooked.

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?
A: Stomachs.

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 color.

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?
A: Couscous.

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?
A: Fat.

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?
A: Barbecue.