Sarsage
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Sarsage: Origin - Ireland. Slang for Sausage. Has many uses (ie. Cooking, Eating, Throwing, Getting.) First brought to popularity by the early 90's "Sarsage Craze" where college students were known to eat as many as 100 Sarsages in one sitting.
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[edit] Made By
Sarsages have been made out of many things over the years, however the rarest and considered to be the most tasteful is the 'Little Sea Pigs' Sarsage. Found only on the coast of Ireland, Little Sea Pigs are known for their tender meat and natural salty flavor. When cooked, many people have their own preferences. Some people enjoy them near raw and others enjoy them fully cooked and black. These are known as "Krispy Kritters"
[edit] The People who can cook them
Only the most skilled of people are able to properly cook little sea pigs into sarsages. Their training can sometimes last up to 13 years of culinary arts school with a minor in deep sea diving. These men, while grotesque in appearance, can "fry you up some sarsages!" Steve Allen
[edit] Tools of the Trade: The "Getter"
The Sarsage cooker's most important tool is his "getter". Getters come in all shapes and sizes depending on the person 'getting' them. The getter is a spatula like untencil, with a handle for holdin' and a flat part for gettin'.
