Devon (sausage)

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A slice of devon

Devon is a type of manufactured meat product sold in Australia and New Zealand. It is referred to as "polony" in Western Australia, "luncheon sausage" in New Zealand, "fritz" in South Australia, "Belgium" and "devon" in Victoria, Tasmania, Queensland, New South Wales and the Australian Capital Territory,^[1]. It is also referred to as "Windsor sausage" in Queensland. Devon would be classed as "luncheon meat" in the UK. Originally known in some parts of Australia as "German sausage", this name fell out of favour during World War I when Australia was at war with Germany. 'Veal German' is another facsimile. It is similar in appearance and taste to the bologna sausage and the cooked pork sausage known in Australia as Berliner. It is considered to be a cheap meat product.^[2]

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 the South Australian region, particularly in the use of the sheep's appendix (known as the bung, where Bung Fritz gets the name).^[3]

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.

It is usually served in a sandwich, often with tomato sauce, and can also be fried in slices.

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.

See also[]

• South Australian food and drink

References[]

External links[]

• Macquarie Dictionary/ABC Online entry for "belgium sausage"
• Macquarie Dictionary entry for "devon"^{[permanent dead link]}
• Macquarie Dictionary entry for "polony"