FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
SAUSAGE
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
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, 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.
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is a short cylindrical tube of minced pork, beef, or other meat encased in a skin, typically sold raw to be cooked before eating. It is a cylindrical tube of minced pork, beef, or other meat seasoned and cooked or preserved, sold mainly to be eaten cold in slices.
- ORIGIN Middle English: from Old Northern French saussiche, from medieval Latin salsicia, from Latin salsus 'salted'.
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. III
are described by Webster as articles of food consisting of meat, minced and highly seasoned, and enclosed in a cylindrical case of skin usually made of the prepared intesting of some animals.
