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fritz
noun a large, mild-flavoured, precooked sausage, usually sliced thinly and eaten cold. Compare beef Belgium, Belgium sausage, Byron sausage, devon, Empire sausage, German sausage, luncheon sausage, polony, pork German, Strasburg, wheel meat, Windsor sausage.
Contributor's comments: Also used in South-eastern Queensland?
Contributor's comments: Used in Broken Hill probably due to its close contacts with Adelaide.
Contributor's comments: Fritz was known as Pork German when I was growing up in the 50's in Melbourne.
Contributor's comments: Definitely a South Australianism!
Contributor's comments: Known as frichi.
Contributor's comments: I noticed the word 'fritz' in your list, as well as the variations. In Tasmania, when I was a child, it was referred to as 'Pork German'. I'm not sure whether that is the case now, but it might be worth a look.
Contributor's comments: It may be mild-flavoured, but it's not completely bland like devon. Since moving to Victoria 20+ years ago I've not found any product that tastes the same. On first mentioning it to a Victorian they thought I had a cannibalistic interest in some German fellow!
Contributor's comments: I'm from NSW and have recently moved to Mt Gambier, in the South East of South Australia. Here they call Devon - Bung Fritz, not just Fritz.
Contributor's comments: Jar! Fritz is still used in Broken Hill. I had some the other day and it is still as awful as it ever was. I was told by my father that the name was an abreviation for "FRITZ GERMAN" which they used to call it. We have to remember that Broken Hill was geographically considered to part of S.A. due to influence and proximity in the early days when travel was slow and harder.
Contributor's comments: Processed meat as in German Sausage: ""Mum gave me fritz and tomato sauce sandwiches for lunch"
Contributor's comments: [Broken Hill informant] luncheon sausage (devon): "I will make a fritz and sauce sandwich."
Contributor's comments: [Adelaide informant] knob of meat: "Not fritz and sauce sandwiches again."
Contributor's comments: Fritz, bung fritz and devon are all different forms of the pork sausage, yet often confused by an 'Eastern Stater'. A staple of many childhood diets in Adelaide is the "fritz 'n' sauce" sandwich.
Contributor's comments: Having grown up in western NSW nearby Broken Hill the old "fritz and sauce sandwitch" was a staple! It is a unique taste that you'd only find there with white bread an butter to match! Having moved to the east coast of NSW, on the very rare occasion you may be a craving for some fritz - but you cannot get the same flavour or product name on the east coast. As a child going to the butcher in Broken Hill (or in Adelaide), was a great pleasure when the butcher would give you an inch thick slice of fritz for no cost!
Contributor's comments: Fritz: In Lobethal (in the Adelaide Hills 'German belt') in the late 19th Century there was a pork butcher named "Fritz" Eisenberg - local tradition has it that this good man was the first Australian maker and seller of those wonderful large sausages that became known as "Fritz" (apparently 'Eisenberg's Wurst' was a bit hard for the English speakers down on the plains, so they called them 'Fritzs' - at least that is how the story goes.)
Contributor's comments: pre cooked sausage from German settlers in and around Adelaide: "Do you want a fritz and sauce sandwich?"
Contributor's comments: I grew up in Adelaide and commonly used this word but when I moved to Perth I have never heard this used!
Contributor's comments: I grew up in Adelaide and there was nothing as good as a fritz and tomato sauce sandwich as a kid. I have lived in Sydney for a few years now and people offer me 'Devon'. It tastes awful - nothing like fritz.