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sausage
sausage food consisting of finely chopped meat mixed with seasonings and, often, other ingredients, all encased in a thin membrane. Although sausages were made by the ancient Greeks and Romans, they were usually plain and unspiced; in the Middle Ages people began to use the various spices and meats that led to the modern sausage. Many of the sausages that became famous were named for the localities where they were first made: the frankfurter in Frankfurt, Germany; the bologna in Bologna, Italy; the genoa salami in Genoa, Italy. Black pudding, an ancient dish in England and Scotland, was made of oatmeal, suet, and hog's blood. White pudding was suet with toasted oatmeal. Sausages are of two types, dry and wet, according to whether the casing is filled with fresh (wet) or cooked (dry) meat. Pork sausage is an example of the wet. Dry sausages are made from fresh meats and curing substances, and then smoked (e.g., pepperoni). Salami, most common in Italy and Germany, contains beef and pork and is highly seasoned. The large bologna sausage is of veal and pork and is smoked. Frankfurters and wienerwursts are small, smoked varieties containing lean pork and beef. Sausage is usually packed in casings made either of the cleaned and salted intestines of the slaughtered animals or of synthetic cellulose. |
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"sausage." The Columbia Encyclopedia, 6th ed.. 2011. Encyclopedia.com. 28 May. 2012 <http://www.encyclopedia.com>. "sausage." The Columbia Encyclopedia, 6th ed.. 2011. Encyclopedia.com. (May 28, 2012). http://www.encyclopedia.com/doc/1E1-sausage.html "sausage." The Columbia Encyclopedia, 6th ed.. 2011. Retrieved May 28, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1E1-sausage.html |
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sausage
sausage Chopped meat, mostly beef or pork, seasoned with salt and spices, mixed with cereal (usually wheat rusk prepared from crumbed unleavened biscuits) and packed into casings made from the connective tissue of animal intestines or cellulose.
There are six main types: fresh, smoked, cooked, smoked and cooked, semi‐dry, and dry. Frankfurters, Bologna (polony), Polish, and Berliner sausages are made from cured meat and are smoked and cooked. Thuringer, soft salami, mortadella, and soft cervelat are semi‐dry sausages. Pepperoni, chorizos, dry salami, dry cervelat are slowly dried to a hard texture. In the UK pork sausages must be 65%, and beef sausages 50%, meat (‘meat’ includes flesh and the skin, gristle, rind, and sinew ‘naturally associated with the flesh’). A 150‐g portion of standard British varieties of pork or beef sausages, grilled, is a rich source of protein, niacin, and iron; beef sausage contains 25 g of fat, of which 40% is saturated and 50% mono‐unsaturated; supplies 400 kcal (1700 kJ); pork sausage contains 35 g of fat of which 40% is saturated and 50% mono‐unsaturated; supplies 450 kcal (1900 kJ). |
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DAVID A. BENDER. "sausage." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 28 May. 2012 <http://www.encyclopedia.com>. DAVID A. BENDER. "sausage." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 28, 2012). http://www.encyclopedia.com/doc/1O39-sausage.html DAVID A. BENDER. "sausage." A Dictionary of Food and Nutrition. 2005. Retrieved May 28, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-sausage.html |
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sausage
sau·sage / ˈsôsij/ • n. a short cylindrical tube of minced pork, beef, or other meat encased in a skin, typically sold raw to be grilled, boiled, or fried before eating. ∎ a cylindrical tube of minced pork, beef, or other meat seasoned and cooked or preserved, sold mainly to be eaten cold in slices: smoked sausage. ∎ [usu. as adj.] used in references to the characteristic cylindrical shape of sausages: mold into a sausage shape. |
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"sausage." The Oxford Pocket Dictionary of Current English. 2009. Encyclopedia.com. 28 May. 2012 <http://www.encyclopedia.com>. "sausage." The Oxford Pocket Dictionary of Current English. 2009. Encyclopedia.com. (May 28, 2012). http://www.encyclopedia.com/doc/1O999-sausage.html "sausage." The Oxford Pocket Dictionary of Current English. 2009. Retrieved May 28, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O999-sausage.html |
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sausage
sausage XV. ME. sausige — ONF. saussiche (var. of OF. salsice, mod. saucisse) :- medL. salsīcia, n. pl. of salsīcius, f. salsus salted (see SALT).
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T. F. HOAD. "sausage." The Concise Oxford Dictionary of English Etymology. 1996. Encyclopedia.com. 28 May. 2012 <http://www.encyclopedia.com>. T. F. HOAD. "sausage." The Concise Oxford Dictionary of English Etymology. 1996. Encyclopedia.com. (May 28, 2012). http://www.encyclopedia.com/doc/1O27-sausage.html T. F. HOAD. "sausage." The Concise Oxford Dictionary of English Etymology. 1996. Retrieved May 28, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O27-sausage.html |
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sausage
sausage
•passage
•message, presage
•sausage • dosage
•misusage, usage
•cartage
•advantage, vantage
•curettage • percentage • vestige
•freightage • wastage
•mintage, vintage
•hermitage • baronetage • heritage
•cottage, pottage, wattage
•hostage
•portage, shortage
•outage • dotage • voltage • postage
•anecdotage • footage • frontage
•pilotage • parentage • Carthage
•ravage, savage
•salvage • selvedge • pavage • cleavage
•lovage • language • sandwich
•envisage, visage
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"sausage." Oxford Dictionary of Rhymes. 2007. Encyclopedia.com. 28 May. 2012 <http://www.encyclopedia.com>. "sausage." Oxford Dictionary of Rhymes. 2007. Encyclopedia.com. (May 28, 2012). http://www.encyclopedia.com/doc/1O233-sausage.html "sausage." Oxford Dictionary of Rhymes. 2007. Retrieved May 28, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O233-sausage.html |
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