Devon (sausage)

Not to be confused withBologna sausage.

This article is about a type of meat product. For other uses, seeDevon (disambiguation).

A slice of devon

Devon(also known by many other names) is a type ofmanufactured meat productsold inAustraliaandNew Zealand.

Overview

Typical commercial preparations list the major ingredient as "meat including pork". It is usually composed of several types of pork, basic spices, and a binder.

It is considered to be a cheap meat productand is sold in thedelisection ofsupermarkets.

It is usually served in asandwich,often withtomato sauce,and can also be fried in slices.

Devon would be classed as "luncheon meat" in the UKor a "cold cut" in the USA.

Terminology

The product is known by a variety of names in different regions of Australia and New Zealand:

• "luncheon" or “Belgium” -New Zealand
• "polony" -Western Australia
• “Belgium" or "devon" inVictoria,Tasmania,Queensland,New South Walesand theAustralian Capital Territory
• "fritz" -South Australia

Originally known in some parts of Australia as "German sausage", this name fell out of favour duringWorld War Iwhen Australia was at war withGermany.'Veal German' is another facsimile. It is similar in appearance and taste to thebologna sausageand the cooked pork sausage known in Australia as Berliner.

Though similar in usage and appearance, South Australians maintain that devon is not in fact related to the South Australian "bung fritz", which is manufactured using a process and recipe entirely unique to South Australia, particularly in the use of the sheep's appendix (known as the bung, where bung fritz gets the name).

It may be referred to as Strass, from the word Strassburg, though this term is usually associated with another style of processed meat roll characterised by a waxy red 'skin' and fat-mottled, chunkier texture.

See also

• Australian cuisine

External links

• Macquarie Dictionary/ABC Online entry for"belgium sausage"
• Macquarie Dictionary entry for"devon"
• Macquarie Dictionary entry for"polony"