Editing Sausage (section)

====Britain and Ireland====
[[File:Sausages Oxford.jpg|thumb|right|Sausages, seen in [[The Covered Market, Oxford]]]]
In the UK and Ireland, sausages are a very popular and common feature of the national diet and popular culture. British sausages<ref>{{cite web |url=http://www.englishbreakfastsociety.com/british-sausage.html |title=The British Sausage |publisher=The English Breakfast Society |access-date=6 January 2014 |url-status=live |archive-url=https://web.archive.org/web/20140106123125/http://www.englishbreakfastsociety.com/british-sausage.html |archive-date=6 January 2014 |df=dmy-all }}</ref> and Irish sausages are normally made from raw (i.e., uncooked, uncured, unsmoked) pork, beef, venison or other meats mixed with a variety of herbs and spices and cereals, many recipes of which are traditionally associated with particular regions (for example [[Cumberland sausage]]s and [[Lincolnshire sausage]]). They normally contain a certain amount of [[rusk]] or [[Rusk|bread-rusk]], and are traditionally cooked by frying, grilling or baking. They are most typically {{convert|10|–|15|cm|abbr=on}} long, the filling compressed by twisting the casing into concatenated "links" into the sausage skin, traditionally made from the prepared [[intestine]] of the slaughtered animal; most commonly a pig.

Due to their habit of often exploding due to shrinkage of the tight skin during cooking, they are often referred to as ''bangers'', particularly when served with the most common accompaniment of mashed potatoes to form a bi-national dish known as [[bangers and mash]].<ref>{{cite web |url=https://www.amazon.co.uk/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=9780992996505 |title=My Dearest: A War Story, a Love Story, a True Story of WW1 by Those Who Lived It |author=Aura Kate Hargreaves |publisher=Property People JV Ltd |access-date=26 March 2015 |archive-date=7 March 2021 |archive-url=https://web.archive.org/web/20210307233317/https://www.amazon.co.uk/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=9780992996505 |url-status=live }}</ref><ref>{{cite web|url=http://www.sausagelinks.co.uk/?s=banger|title=banger – Search Results – Sausage Links|website=www.sausagelinks.co.uk|url-status=live|archive-url=https://web.archive.org/web/20140112202548/http://www.sausagelinks.co.uk/?s=banger|archive-date=12 January 2014|df=dmy-all}}</ref>

[[Pigs in blankets]] is a dish consisting of small sausages (usually [[chipolata]]s) wrapped in [[bacon]].<ref>{{cite news |last1=Lee |first1=Jeremy |date=26 November 2017 |title=The great Christmas taste test 2017 |work=The Guardian |url=https://www.theguardian.com/lifeandstyle/2017/nov/26/christmas-taste-test-2017-chocolate-cheese-pies-cakes-puddings-salmon |access-date=4 January 2018}}</ref><ref name=":02">{{Cite web |date=2021-12-02 |title=Everything you want to know about pigs in blankets |url=https://erudus.com/editorial/the-food-agenda/everything-about-pigs-in-blankets |access-date=2022-10-21 |website=Erudus}}</ref><ref>{{Cite web |last=Thompson |first=Rachel |date=2018-12-24 |title=I ate 100 different 'pigs in blankets' at a sausage party and it was painfully delicious |url=https://mashable.com/article/pigs-in-blanket-sausage-party |access-date=2022-10-21 |website=Mashable |language=en}}</ref> They are a popular and traditional accompaniment to roast [[Turkey meat|turkey]] in a [[Christmas dinner]] and are served as a [[side dish]].<ref>{{cite news |last1=Neild |first1=Barry |date=14 December 2013 |title=Turkey, pigs in blankets, even sprouts… but no Christmas pudding, thanks |work=The Observer |url=https://www.theguardian.com/lifeandstyle/2013/dec/14/christmas-pudding-off-this-years-menu |access-date=4 January 2018}}</ref><ref name=":02" /><ref>{{Cite web |title=Classic pigs in blankets |url=https://www.bbcgoodfood.com/recipes/classic-pigs-blankets |access-date=2022-10-21 |website=BBC Good Food |language=en}}</ref>

In [[Dublin]], sausages are often served in a stew called [[coddle]] where they are boiled without first being browned.<ref>{{cite web | url=https://www.rte.ie/lifestyle/recipes/2020/1110/1177251-kevin-dundons-irish-coddle-today/ | title=Kevin Dundon's Irish Coddle: Today | date=10 November 2020 | last1=Dundon | first1=Kevin | website=[[RTÉ.ie]] }}</ref>

There are various laws concerning the meat content of sausages in the UK. The minimum meat content to be labelled pork sausages is 42% (32% for other types of meat sausages). These may contain [[Mechanically separated meat|MRM]] which was previously included in meat content, but under later EU law cannot be so described.<ref>{{cite web | url=http://www.sausagelinks.co.uk/facts_health.asp | archive-url = https://web.archive.org/web/20100213114500/http://www.sausagelinks.co.uk/facts_health.asp | archive-date=13 February 2010| work = sausagelinks.co.uk | title = Health & Legal}}</ref><ref>{{cite news | url=https://www.independent.co.uk/life-style/food-and-drink/features/the-secret-life-of-the-sausage-a-great-british-institution-422185.html | work=The Independent | location=London | title=The secret life of the sausage: A great British institution | date=30 October 2006 | access-date=23 May 2010 | url-status=live | archive-url=https://web.archive.org/web/20100323074939/http://www.independent.co.uk/life-style/food-and-drink/features/the-secret-life-of-the-sausage-a-great-british-institution-422185.html | archive-date=23 March 2010 | df=dmy-all }}</ref>

=====Scotland=====
A popular breakfast food is the [[sliced sausage|square sausage]], also known as a Lorne sausage. This is normally eaten as part of a full [[Scottish breakfast]] or on a Scottish morning roll. The sausage is produced in a rectangular block and individual portions are sliced off. It is seasoned mainly with pepper. It is rarely seen outside Scotland.<ref name="Herald2009">{{Cite news|last=Sorooshian|first=Roxanne|url=https://www.heraldscotland.com/news/12608692.square-go-over-status-of-lorne-sausage|title=Square-go over status of Lorne sausage|date=8 November 2009|page=2|work=[[Sunday Herald]]|location=Glasgow|language=en|access-date=22 April 2020|archive-date=8 March 2021|archive-url=https://web.archive.org/web/20210308185925/https://www.heraldscotland.com/news/12608692.square-go-over-status-of-lorne-sausage/|url-status=live}}</ref>