FACTORALY - E125 SAUSAGES

Episode Date: January 29, 2026

Sausages are part of our lives. Whether the British banger, the Saucisson, or the Salami, they seem to be everywhere. This episode gets under the skin and examines what makes sausages so special. As always, click on the 'links' in the pics to find out more. Hosted on Acast. See acast.com/privacy for more information.

Hello, Bruce. Hello, Simon. How are you today then? I'm feeling surprisingly ebullient. Ebullient? I've never heard that word before, Bruce. Have you not? No.

There you go. Definition, please. Oh, happy. Happy. Like sort of bubbly, happy. Well, there we go. We're off to a good start already. And hello to everyone listening to us wherever you are.

We hope you're obedient too. Indeed. Yeah. The more abullience, the better. Exactly. So who are we, Bruce? Why are we here? We are here because we're nerds. Yes.

Not only are we nerds, but we are also voiceovers or voice actors or voice artists or apparently these days you're supposed to say voice actor. So I've heard, yes. The trend is changing, isn't it? Yes. So that's us. That's who we are. This is what we do. We have a random topic presented to us each week. We do some research. We come together. We chat about it. We have a thing that picks a sub-exam. for us and this week the subject that it's picked for us.

See, generally there are the little subjects that we kind of expand upon or they're huge subjects that we try and cram into 30 minutes. Yes. This one I thought was going to be one of those little subjects that we had to expand upon. Yeah. I was very, very wrong. Yes. It's quite big, isn't it?

So everyone, you've obviously read the title of this episode, you know it's all about sausages. It is. For those of you who remember Esther Ranson and, was it? That's life? That's life. Yes, it was. With the sausages, with the dog that actually could say sausages. Yes, that's right.

The talking dog who allegedly could say something that sounded a bit like sausages. Except it wasn't, it was his own and manipulating his mouth. Right. It was funny. Then wasn't that parodied in an advert by Wals, when Wals the ice cream manufacturer started creating sausages, they had a dog coming on the screen and going, Wools.

To advertise the fact that they were now making sausages. Do you know, given my encyclopedic knowledge of advertising, I don't remember that. You don't remember that? Oh, that was so. I have to look it up. There we go. Actually, what we could do, because this is an audio podcast only, and we occasionally say, it's this big, and you don't know how big we're saying it is. So we have our show notes, and that's on our website, which is, what's it called, Simon?

Factorily.com. Factorily.com? That's the one. Okay. All right. Well, let's go there. Good. So sausages, I was just going to say the same thing.

How would you define a sausage? Okay, I think a sausage is food encased in a tube of some sort. Hmm. Yeah, that seems reasonable. Historically, the tube in question was made of the intestines of an animal. It still is, I think, sometimes. It still is sometimes. I think more and more they use sort of...

Collagen and stuff like that. Collagen, that's right, yeah. Yeah. But yeah, essentially, sausages first came around as sort of the leftover bits, you know, when a butcher takes a carcass, be it pork or beef or whatever. Yeah. After they've done all the butchering and made all the prime cuts. Yes. They scrape all the leftover little bits and fat and tissue and awful and yuckiness.

And they stuff it into an intestine and they serve it as a sausage. You could not be more wrong. Really? Why not? Because that used to be the case. Yes. Like I said. Yes. Yes.

Okay. So we don't want our listeners to think that sausages are all ghastly now because sausages nowadays, they use the finest cuts of meats. They use really good ingredients. Yeah. Especially if you're prepared to pay a bit for a sausage, you get a really good quality food stuff. Yeah, absolutely. I think one of the first things that pops into my mind when I think of sausages just shows how TV-based some of my knowledge is. Do you remember yes minister, which then became yes, prime minister?

I do. Oh, yes. There was an episode where Jim Hacker was bemoaning the fact that Europe was dictating what we called our Great British sausages. Yes. And they said there was a new directive he'd had to sign off in which we were going to start calling them the emulsified high-fat offal tube. And he started reading out the ingredients that are in these things and it sounds disgusting. It does. But as you say, sausages these days are hearty, meaty, chunky things. and, you know, butchers are making more of an effort to use, as you say, good cuts of meat.

It's not just the scraps anymore, but that's how it started. So how long have they been around? They've been around for ages. There are some sites that claim that sausages are some of the earliest forms of processed food. The first written mention of something that is recognisable as a sausage was found on a stone tablet from Mesopotamia, circa 3000 BC. Wow. So they've been around for a while.

And originally they were a way of preserving meat. So like I said, you sort of get all the bits that are left over from the butcher. Very eco, really, isn't it? Quite eco, yeah. There's no wastage. Yeah. You mince them up, you chuck in some herbs and spices, you put it in this tube to preserve it. Originally, traditionally, you didn't eat the tube.

That was just a way of preserving it. So you sort of squeezed the contents of the tube out and et it as minced meat. and then eventually people sort of started cooking them in the tube which obviously is made of an animal product as well so it's edible and ta-da sausages they used to put a lot of salt in them as well didn't they that's right and that's also a very good preservative yeah and that is why they're called sausages

oh one of those words i've never bothered to look into but um sausage came around in the sort of the in britain in sort of the 14-1500s comes from the old french sausage, which is why the French have sausage and saucisson, which came from medieval Latin salsicia, which came from the Latin salsus, which means salted.

So sausage is called a sausage because it used to be salted. It's preserved. It's a way of preserving meat. I would never have known that. But yeah, they're old. They were eaten in ancient Greece. They're mentioned in Homer's Odyssey. Right. They've been around forever.

The reason why I started this by saying we thought it was a small subject and it got bigger is that when I think of a sausage, I think of like a pink thing that you put either in the oven or in a frying pan and you fry and it's fine. And then I thought, well, actually, there's other sorts of sausages. There are. Yes, it's very easy. Some of these topics, it's very easy to do these purely from a British point of view, isn't it? Because that's our home turf. That's our point of reference. And yes, I hear sausages.

I think of bangers and mash. I think of cumble and sausages. I think of sausages on your English breakfast. Yes. Actually, talking of bangers, do you know what they call bangers? Go on. Because during the, I think it was the Second World War, maybe even the First World War, they used to put a lot of water in the sausage.

And the skins are slightly thicker. So that when the water got hot, it turned to steam. And the steam tried to escape and basically escaped through the skin. in explosively. So they would go bang. Isn't that great? That's just such a literal, easy etymology. Isn't that great? Yes. But that's obviously very much our experience of sausages. And I sort of struggle to think of things like salami, charizo, things like that. I struggled to really be okay with the fact that that's a sausage because you don't generally see it in its whole form. It's sliced. Those sausages are really, really huge. And generally they're cooked, they're sort of smoked or whatever.

Yeah. Pre you getting them so you can eat them straight, straight away rather than that's good first. Yes, that's right. And I always, you know, I remember as a kid thinking, why are European sausages so different from English sausages? Yes. It's actually the other way around, obviously. The European style, that cured meat. They got it first. Way, way before us. Yeah. Apparently, the Romans introduced sausages to Britain. So they existed in that cured, dried meat, charcutory sort of way long before we turned them into bangers.

So the first British sausage was actually a salami. Yeah, basically. They were banned for a bit, though, early on, because they were used apparently in pagan rituals. They used sausages. Okay. I can't think how, but I can think how, but I'm not going to say. Probably can.

Yes. But yes, so they were actually banned by the Roman Catholic Church for a while. Really? Yes, as being pagan. How interesting. I mean, they are vaguely phallic shaped, aren't they? They are. I mean, let's be honest.

They can be a bit rude. We love sausages in this country. I found some numbers. Apparently, in this country, there are around 3.7 million sausage-based meals eaten in the UK per day. So that's not even 3.7 million sausages, that's 3.7 million sausage-based meals. Okay. Annual consumption, that's 1.35 billion sausage-based meals per year.

Wow. With a total consumption, it doesn't even say the number of sausages, 290,000 tons of sausages consumed in this country every year. Gosh. That's a lot. That's a lot of sausages. Isn't it? And that doesn't include all the Scottish ones either.

Oh, you're not going to say. Haggis is a sausage, are you? Don't do it, Bruce. You sure? You sure you shouldn't say that? Oh, go on, say it. Haggis is a sausage. Gasp. Well, it kind of is, isn't it? It's offcuts and offal and barley and stuff. Stuffed into an intestine.

Yeah. And then cooked. The only thing I could find that objects to the fact that Haggis is a sausage is its shape. Because by and large, on the whole, sausage is a cylindrical and a haggis isn't. I think essentially it's an awful lot of people in Scotland saying how dare you class our haggis in with your sausages. It's a different thing. Except you can get cylindrical haggis. Oh, can you?

Yes. Oh, in that case, yes, that's fine. And then you slice it into circles. Yeah. And you cook it along with your black pudding. Right. I was just going to say, black pudding, again, the Americans call that blood sausage. Yes.

My idea of a sausage is this short cylindrical thing that you eat as a whole. Black pudding is something you slice and then put into a frying pan. Therefore, it doesn't feel like a sausage to me. But in its original format before it's sliced, yeah. It totally fits that description. Like a white pudding, which is the same thing, except slightly different. It's more of a pale colour. It still has some meat in it.

But it's actually a really, I'm a great fan of a Scottish breakfast. Lovely. So I do like a haggis. Slice a haggis, a slice of black pudding, a slice of white. pudding actually two of each oh in a frying pan with some bacon fat oh i mean obviously you know if you think about what haggis is it's a very poor man's dish i know it's awful and all off cuts and it's the left over bits yeah it's the left over bits so why would king charles the third writer children's story about one beg your pardon did you not know this no so when he was the prince

of wales he used to tell bedtime stories to his younger siblings and and i think he may be very and continue with his children. And the stories are called the old man of Loch Nagar. Oh. And I think if I can find a link, I will put a link to the BBC show. They did like a BBC film about the old man of Loch Ngar. Yeah, which includes Loch Hageis,

which the old man of Lachnagas lives on, and then he goes hunting for haggis and things. Is that where we get this whole stupid thing about haggis's being wild animals? Yes, and how they have the legs on the left. left-hand side of the hill are longer if they go on that side of the hill. And that was all created by the king at the time of Prince Charles. Yeah.

I didn't realise that. And with the rise of AI, crack it, the number of videos I've seen posted online recently of these little furry haggisies roaming around the Scottish glens. It's a charming idea. It's wonderful. And then,

you know, they've got rabbi Burns addressing a haggis, which on every January, the 25th, somebody comes in with a steaming haggis and recites the poem. Yes, they do.

Which I'm not going to do now. Good. Thank you for that. Shall we hop over the other side of the pond? Go on then. Home of the hot dog. Oh, you went there. Wonderful.

Hot dogs are very interesting. You know how on this podcast all apocrypha is true? Yes, indeed. And we stick to that. Yes. So there's a theory that the term hot dog came from a cartoonist who couldn't spell dachshund because they were actually called dachsund sausages. Oh.

And the theory is that there was a barking sausage cartoon. Nobody can confirm this, but the cartooners couldn't spell dachshund. So he called it a hot dog. Oh, interesting. Yes. I mean, there's another theory that it came from college slang in the 1890s or something as well. But originally they were called dachshund sausages because they're long, thin shape, that resemble the dog.

Yes, because we call that a sausage dog, don't we? Yes, exactly. Brilliant. So, fascinating history. I mean, the reason there's a bun is that people are burning their fingers on the hot dogs. Oh, you're kidding. So the vendors thought, well, how can we sell more sausages but not have customers burning their fingers? They say, oh, I know, just wrap a bun around it.

Oh, that's great. There's a debate about whether a hot dog in a bun is a sandwich or not. I mean, the Americans call a hamburger a sandwich for heaven's sake. Yeah, they do. So why you can't call a hot dog a sandwich, I don't know. Is it because it sits in a bun that's kind of cleft? I don't know why I'm doing that with my hands. As ever, you sort of split the bun in half.

You lay the sausage in the bun open to the elements. It's almost sitting on top. And then what do you do? Then you eat it. No, no. Then you put in your onions. Oh, of course, yes. Then you also put in your mustard.

Yes. Now. Oh dear. Then do you put in your ketchup or not? Do you know what, Bruce? For me, it depends on. on the sausage. Does it? Because the national hot dog and sausage council suggests that ketchup shouldn't be on hot dogs for anyone over 18. That's great. Which is a stance echoed by Clint Eastwood

as Dirty Harry in Sudden Impact. Really? Okay. Yeah. Yeah. For me it depends. If it's sort of a fairly standard, ordinary, you know the sort of the fairly skinny sausages you get in a jar of brine? Yes. that's the sort of hot dog you get from an ice cream van circa 1980 something or other when I was at school. The meat's already cooked inside it. Yes, that kind of thing. That I would be perfectly happy to put ketchup on. If it's a nice big chunky, meaty German sausage,

like a bratverse or something like that, I would put mustard on it. Maybe sauerkraut if it's on offer. Yeah. But not ketchup. But mustard. Interesting, I've never really analysed that before. Yeah, mustard.

So apparently, whatever the origin of the word hot dog, they came to prominence in America around the 1800s because of all the German immigrants who had moved to America and brought all their various dishes with them. Yes. And they sort of settled in fairly small communities and that sort of style of food became very, very popular in those areas. Yes.

And so Bratverses, Frankfurters, Vinas, etc. Yes, exactly. Came into America that way. And traditionally, German sausages were often cooked with mustard as an ingredient. Ah, I didn't know that. So putting mustard on it, makes perfect sense that those two sort of go together. Yes.

So that sort of takes us from America to Germany. In Germany, sausages are huge. You know, you think of any October fest. You think of any German Christmas market. Yes. You just sit down with an enormous sausage, a big old pretzel, a huge tankard of beer, and that's you set for the evening. Absolutely, yes.

They're an absolute staple. I've in fact just done this in Vienna. Oh, Vienna. Yes. Very good. That means nothing to me. Very nice. Oh, we could go on with that.

In America, apparently they eat an estimated 20 billion hot dogs a year. Most of those on July the 4th. Yes. The numbers do increase. Or at sports events and things like that as well. Right. I was going to say, I automatically think of a hot dog seller at a baseball game. Yes. Or those street vendors in the shiny,

metal carts on the corner. Exactly. Get your hot dogs here. Well, I mean, the Americans have been trying to foist hot dogs on us for quite a while now. Right. From the highest levels. For example, Franklin D. Roosevelt served hot dogs to George the 6th and Queen Elizabeth.

Really? Actually, Queen Elizabeth liked it. She had two. Huh. Well done, Mom. Yes, exactly. They discovered that they're actually a really good food to take into space. Really? Yeah, NASA sends hot dogs into space. How interesting. Yeah. So maybe it's time to talk about dachshunds.

Okay, go on then. Sausage dogs. Yes. The name basically means badger dog. Does it? Dachs is a badger. So dachsunt is a badger dog. And they have very sort of long, low bodies.

They're ideal for chasing badgers and foxes and rabbits and stuff into burrow. Oh, I see. So they're named because they chase badgers rather than because they look like badgers. No, no, exactly. Exactly. I got you. And also, they have a very big bark for their size. They have a very big bark. So when they find a badger or a fox or whatever,

they can be heard from quite a long way away. Oh. I can't think of anything less menacing than a dachshund. Well, especially the ones that you see in people's like handbags and stuff. They've been around for a while. That's a breed. In fact, Queen Victoria loved them. She had a load of dachshunds.

Did she? But I guess that was kind of like the Albert thing as well. Right. Okay. Yes, the German influence. Yes, exactly. The first Olympic mascot was a Dachshund. Really?

Yeah, it was Valdi was the first ever Olympic mascot in 1972. During the First World War, they decided that probably, it's a bit like the Battenbergs becoming the Windsors. Oh, right. Yeah, okay. So they changed the name of Daxons during the First World War to Liberty Pups. That's brilliant. Yes. Wow. The American Kennel Club decided.

that. Huh. I remember calling them dashans, I suppose. Yes. Because of traditional British laziness, not bothering to pronounce other people's words. Britain can't go, ha. No. We can't. So I grew up thinking they were called dash hounds. Dash hounds, yes. As if they were fast, they were dashing about. Yes. No.

Interesting. So the first dog cloned in the UK was a dachshund named Vinnie. Was it? Or actually Winnie. And her clone was called Mini-Winny. You can get long head, smooth ones, wirehead, and there comes like standard and miniature. They live quite a long time as well. Because they don't really cross-breed them with other dogs very much. Okay. So that it's a good breeding DNA line.

They used to do a Dachshund's Christmas parade in the park where lots of people with Dachshunds would show up with them or dressed up. They did another one actually before that, which was about Halloween. So they used to dress up Daxons as like sort of. monsters and the things that people do to dachshunds is embarrassing but great so i had a bit of a look into um british varieties of sausage i love a cumberland sausage or a lincolnshire sausage yeah i just love all those it's so good very nice aren't they we sort of have a tendency to do this in this country don't we that every local area has its own way of making a thing yes we have so many different foodstuffs that are named after local areas from cheeses to puddings to cakes to

all sorts of things. And sausages are no exception to that at all. There are very few differences in how these things are actually made, but each local variety sort of has one key ingredient or one key difference or whatever it is. Lincolnshire sausages contain sage, so they're the ones that sort of look quite green and herbie. Cumberland sausages are the long ones that are rolled up into a coil shape.

Okay. Apparently they sometimes contain pepper and nutmeg. Right. Chipalatas, little dinky mini sausages that are perfect for wrapping up in bacon and serving at Christmas. Apparently, Chipolata, the word is an old Italian word. There used to be an Italian dish called Chipolata, which was a dish made of onions and small sausages. And eventually the small sausages became so associated with that. That's how they got their name.

There's a Manchester sausage that contains ginger. There's an Oxford sausage that contains veal and sometimes lemon. There's a glomorgan sausage from Wales which is vegetarian. It's made of cheese, leeks and breadcrumbs. There's a marlabone sausage that contains mace. Okay. And then I stumbled across savalloys. Oh, I love that word.

It's a great word, isn't it? There's something so enjoyable about saying a savaloy. Yes. I've always been really suspicious of savalloys, and I don't really know why, but whenever I go into a fish and chip shop and I see a savaloy, I find it really suspect. Maybe it's just because it's bright red and it shouldn't be.

But apparently the redness of a Savaloy is a deliberate thing. It's made with food colouring. Okay. Somebody at some point or other in history decided to turn these sausages red by putting red food colouring into the skin, into the casing. And that's why Savalois are red. So yeah, we've got quite a few varieties. You missed one.

You missed a Scottish one. Oh, the square one. Yes, lawn. Lawn, that's right. L-O-R-N-E. not L-A-W-N. Yes, nothing to do with grass. You mentioned vegetarian sausages just then.

When do you reckon vegetarian sausages started? I'd like to say early 90s, circa Linda McCartney. Right. But I'm imagining it's probably earlier. It is a bit earlier. So during the First World War, meat was at a premium in Germany. Right. And the mayor of Cologne was looking at.

at keeping his people fed and thought, how can I make sure that the people of Cologne still have a good meal when we can't get our hands in any meat? And so he invented the veggie sausage. Did he really? He did. He and his team came up with a recipe using soya instead of the meat and then use flavorings to make it taste like a sausage. And because it was during the First World War, the name they came up for it was the Friedensvost. And Friedensvoste and Friedensvost means peace sausage. Oh. Isn't it nice?

Wow. Now this guy's name, you might know. His name was Conrad Adnauer. No, I don't think I recognise that. Adnauer became the German chancellor. Oh. In Germany from 1949 until 1963. Very popular man.

And he created the peace sausage. He did. That's great. Yeah. You know how on these podcasts I kind of managed to cram in a reference to cars at any given time? Yes. So, you know Volkswagen? I've heard of them.

You have. Do you know what the biggest selling thing they have is? Cars. What's the subject we're talking about today? I mean, sausages, but... Yeah. So the Volkswagen curryvoost, they sell more sausages than they do cars. I don't know what to do with that information.

So it's part number 199-398-50. Okay. From VW parts. It's a curry-vost. It's a sliced pork sausage. with a secret recipe sauce. And in 2024, they sold eight and a half million sausages. But how?

Why? Well, they started off selling them in the McCanteen. So that's where it started, provided energy for workers. And now it's a morale booster for VW. It's like, hey, we have our own sausages. It's a cult classic. All Americans know about this. And probably a lot of VW people know about it.

It's sold in supermarkets. sold in sort of football stadiums. There's a secret recipe is a closely guarded secret. There's spices and tomato sauce. And they occasionally make up new varieties. So that boosts sales even more. So the VW. Curivor, sausage,

is the biggest selling Volkswagen in the world. That's preposterous and wonderful and I love it. Have you ever heard of the sausage war? The sausage war? Yes. No. Okay. the sausage war was between Finland and the USSR.

Right. And it was a very small but significant clash during the Winter War, 1930, 1990, 1940. Right. And what happened was that starving Soviet soldiers were distracted by Finnish cook sausage soup. Okay. Because the Finns abandoned where they were, but they left the soup on. And the Soviet soldiers were really, really hungry. So they kind of stopped and started to eat the soup.

So because they'd stopped their advance, the Finns were able to regroup. And a mixed group of Finnish cooks, clerks and soldiers capitalized on the pores. And they launched a surprise night attack. And the outcome was that the Finns routed the Soviets. And they secured a morale boosting victory. And it's told in Finland as a highlight of Finnish tenacity. And also it's disparaging about the Soviets. Of course.

So the sausage wall. Wow. Imagine reporting that back to base. Yes. How did you win? Well, it's all to do with sausage soup, sir. So we've talked about sausages as meat. Yes, we have. How about us fruit? Sausage fruit.

So have you thought about sausages that grow on trees? To be honest, no, I haven't given any thought to sausages growing on trees. Okay. Do they? So there is in sub-Saharan Africa, a tree called the sausage tree. This isn't sort of a hoax like the Italian spaghetti tree, is it? Nope, no, no, it's a real tree.

And the things that grow on it are a bit like, so you know when you see Italian sausages hanging from a ceiling, but they kind of look like that. Oh, yes, okay, yeah. But they're big. I mean, the fruit of this is a tough, woody berry. Right. That can grow up to like a metre, like three feet long.

Oh, quirky. And weigh as much as 12 kilos. Flipping egg. And it comes off like a long, flexible store. So it looks like it's like tied up with string. Right. Okay, yeah. I mean, it's poisonous, obviously. Obviously.

But only when it's raw. If you cook it, it changes, everything changes. So if you eat it raw, you get like blisters in your mouth and it's not nice. But when you process it, well, they use it to make alcohol called Muratina. Okay. Which is like a traditional alcoholic beverage. You can roast the seeds. they're energy rich.

Extracts from the bark can be used for skin conditions and using ointments and things. They can treat things like eczema and fungal infections. You can also use them for digestive issues and rheumatism and malayat. I mean, they are basically a cure-all. If you find yourself in sub-Saharan Africa without a first aid kid,

go and find a sausage drink. Go and find a sausage tree. Wow. It's got a very good cosmetic element to it as well. like the fruit extract is very good for firming skin, improving elasticity, and reducing sunspots and blemishes. Wow. The other thing is the wood of the sausage tree.

I love this. So you can't really use it for building stuff. You can kind of use it for canoes, but again, not really great for canoes. But you can make xylophones from it. Thank you, pardon. So it's really, really good wood to make xylophones from. Is it? Yeah.

So xylophones can be made from the wood of a sausage tree. Yes. That's bizarre. But yeah, sausage trees. Didn't see us going there at all. I'm betting that there are a lot of Guinness records about sausages. There are quite a few, yes. From two major realms, making them or eating them.

Okay. There's a Guinness World Record for the highest number of sausages created in one minute. So there's a chap from the UK. Yay. Hooray, we got one. Actually, we've got a few. Okay.

Just shows how prolific sausages are in this country. So we have a fellow called Gavin Reynolds, who's a butcher. And he sort of fills this long old tube full of sausage meat and then sort of twists them and joins them and links them into this big chain of sausages. His record is 90 sausages created in one. minute. And that's including squirting them into the cases and everything. Yes, that's from start to finish. We also have a record for the most sausages eaten in one minute. And we've encountered this person before, actually. She's become a firm favourite on every episode we do about food. She's big in eating. She is. So, Leah Shukiva from Birmingham is an absolute serial record eating person. Right. And she has a, again,

she sort of beat her own record a few years on the trot. Currently, as of last year, again, 2025, the record stands at 12. 12 sausages in a minute. How long are the sausages? So, according to the Guinness World Record stipulations, these sausages have to be about 10 centimetres in length and about one to one and a half centimetres thick. Okay. And she just swallows them, Bruce. She doesn't even chew. She just swallows these sausages one after another after another. It's bizarre. I'm saying nothing. No, indeed.

And then one record that we didn't get, this came from Romania, is the world's longest sausage. Have a guess. Okay, longest sausage. 20 feet? Higher. 50 feet? Higher.

100 feet? I'm just going to stop you. 38.99 miles. What? Yep. How do you get that much sausage? It's just mad. This was created.

Sorry, let me just hear that again. 38.99 miles. So 39 miles. So longer than a marathon of sausage. Yeah. And obviously sort of created in a zigzag. It's not like they stretched this thing out and it was 39 miles long. But essentially, this was a promotional stunt by a couple of food companies in Romania.

Car four is a. sort of supermarket chain and Aldis, which looks an awful lot like Aldi, is a meat producer in Romania. And they did this thing as a publicity stunt. They did it inside a marquee in the supermarket car park. And that was made in December 2014. Hasn't been outdone yet. Oh, okay.

Well, there you go. We could try for that one. Do it a shot. There are many more, but those are the ones that stuck out for me. Wow. Brilliant. Well, I'm kind of out of sausages. I've gone bang. Yes, I think I've come up with all of the, all of the sausagesy links that I'm going to come up with. Yes. Well, I think we should tie this one up then.

Yes, I think so. Thank you so much for listening. Have you enjoyed this one of sausages? If you have, do you know what would be really nice if you could let us know that you have? And leave us a really good five sausage review on your podcast player. please do that would be very kind of you thank you very much and please tell all of your equally nerdy chums about this wonderful show so that they can come along and enjoy the facts yes and we've obviously got things wrong so please write to us

at hello at factorily.com yes if you have any additional facts or interesting sausage related anecdotes please let us know absolutely so thank you all so much for coming along and listening to us chat about sausages please join us again next time for another fun-filled factual episode of Factorily. Bye for now. Arrivederci. That's different.