Bratwurst, schinken, bologna such a lot
of meat called up and put in pot
salami and thuringen rostbrat
not the wurst sausage to be had
in casings strange and manifold
or so I'm told:
lamb and sheep
hog casing
beef bungs and rounds
which by their sound
don't taste so hot
unless added
salt, saltpetre and sage
to the cage
of casings many;
collagen and fibrous
muslin and synthetic
wrapping forcemeat and the rest
of chitterlings and faggots, just the best
its not just boloney or poloney
that hangs high in dry air to cure
our empty bellies
with chopped liver and lights
and bread for English taste
beef and tomato reddened
by additions not so savoury
the skinless hotdog
has a skin
to keep its innards in
not seen by Wager of 1570
who wrote a line did he
a charming verse to sing,
"There be goode poddings
at the signe of the Ploughe,
You never did eate better Sauserlinges."
Author notes
Don't ask why this was written - you really don't want to know!
Please tell me what you think
Comments
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this moves along well, more than just recipes for sausages, somehow a look at what we eat - or call food - I hear my mother in the background - "Don't look at it then, just eat it" if I hesitated with new food. So I won't ask why it was written.
-
I decided to come and offer you some words this time...
lol Strange title, strange words, strange poem. I don't know if it really falls into the catergory of 'funny' but definitly bizarre, odd, curious...etc.
Amusing to read. The word play works and keeps flow and time. I think you could even be allowed to slide on some of the unnecessary repetition.
And if nothing else, you have made me hungry. ~smiles~
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