A sausage consists of minced meat, usually pork, mixed with other ingredients and is contained in a tube made of skin or a similar material. sausages and chips. Highly seasoned minced meat, usually pork or beef, traditionally stuffed in casings of prepared animal intestine. Sausage has been known since ancient times. Some varieties came to be known by their city of origin: the frankfurter from Frankfurt am Main, bologna from Bologna, the wiener from Vienna (Wien). Sausage meat may be eaten fresh, smoked, dried, or pickled. It may be mixed with other meats and additives such as cereals, vegetable starch, soy flour, preservatives, artificial colourings, salt, and various herbs and spices. Casings may be intestine, paraffin-treated fabric bags, or synthetic sleeves of plastic or reconstituted collagen. All but dry (cured) sausages require refrigerated storage. Cooked and dry sausages are ready to eat; fresh (and frozen) sausages must be cooked
A food made of ground meat and other animal parts, herbs and spices, and sometimes other ingredients, generally packed in a casing (traditionally the intestines of the animal), and preserved in some way; usually somewhat hard and cut into slices for eating
[ 'so-sij ] (noun.) 15th century. Middle English sausige, from Old North French saussiche, from Late Latin salsicia, from Latin salsus salted; more at SAUCE.