Well in South Africa we have a sausage called boerewors. My understanding is that you can only label it boerewors if it has certain specific percentages of certain specific fillings. Anyone can make boerewors and call it boerewors, as long as they stick to those ingredients and percentages.

Things that fall out of those ranges are simply called wors. Similar to the difference between a pork sausage and a pork banger.

I'm not the one poking fun, my comment was straightforward.

I'm French, we invented this legal device, I know how it works and why it exists (and I think it's got every right to).