Re: [I] Sausages, was: where's the cheese

"Richard Bos" <raltbos@xs4all.nl> wrote in message
news:47cef8ab.7631140@news.xs4all.nl...
> "Orjan Westin" <nospam@cunobaros.com> wrote:
>
>> "Richard Bos" <raltbos@xs4all.nl> wrote in message
>> > I say, any country that requires "Dragon Sausages" to be renamed
>> > "Dragon
>> > Pork Sausages" or anything that resembles that rule, simply doesn't
>> > deserve to have a dragon in its flag.
>>
>> Well, "sausages" on its own is not enough - is it pork, horse, beef,
>> mutton
>> or moose, for instance?  So requiring pork saussages to be labelled as
>> such
>> isn't too unreasonable, especially given the various religious
>> sensibilities.  So regardless of whether the brand is "Dragon" or
>> "Coalmine", people want to know what meat is in the sausage.
>
> That is equally true for Cumberland, chipolata, and Frankfurter
> sausages. Are those required to be labeled "Cumberland Pork Sausages",
> "chipolata pork sausages", or "Frankfurter Not Made From Actual
German
> People Sausages"? No. That information, including that hamburgers are,
> surprisingly enough for most brands, not related to Soylent Green, is on
> the ingredient list, not in the name of the product.

Bearing in mind that I'm devil's-advocating here, may that not be because it
is well known what those particular sausages are made of?  As for
hamburgers, it's both generally known that they're beef, and for quite some
time there's been a minimum percentage specified (which is why there are
"quick burgers" with a lot less named meat in them).

The Dragon Sausage is presumably not as well established, so is not covered
by any common knowledge exemption?

Orjan
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