Fritz? I'll have to look that up...
It is referred to as "polony" in
Western Australia, "luncheon meat" in northern areas of
New Zealand, "fritz" in
South Australia and far western areas of
New South Wales, "Belgium" and "devon" in
Victoria,
Tasmania,
Queensland and East
New South Wales, as well as "Belgium" in southern areas of New Zealand. It is also referred to as "bung" in some parts of Tasmania. Devon would be classed as "luncheon meat" in the UK. Originally known in some parts of Australia as "German sausage", this name fell out of favour during
World War I when Australia was at war with
Germany. It is similar in appearance and taste to the
bologna sausage and the cooked pork sausage known in Australia as Berliner. In
Hungary, it is called "párizsi" or rarely "parizer", and can be bought sliced or in sticks. It is considered to be a cheap meat product.