Definition of Liver sausage

1. Noun. Sausage containing ground liver.

Exact synonyms: Liver Pudding, Liverwurst
Generic synonyms: Sausage

Definition of Liver sausage

1. Noun. Spreadable sausage made with liver. ¹

¹ Source: wiktionary.com

Lexicographical Neighbors of Liver Sausage

liver failure
liver filtrate factor
liver flap
liver fluke
liver function test
liver glycogen
liver haemangioendothelioma
liver kidney syndrome
liver metastases
liver metastases: ultrasound imaging
liver of sulfur
liver profile
liver pudding
liver regeneration
liver rot
liver sausage (current term)
liver scan
liver spot
liver spots
liver starch
liver transplantation
livered
liveried
liveries
livering
liverings
liverish
liverishness
liverishnesses

Literary usage of Liver sausage

Below you will find example usage of this term as found in modern and/or classical literature:

1. Antisepsis and Antiseptics by Charles Milton Buchanan (1895)
"Gunning found the same alkaloid in liver- sausage, from which poisoning had occurred. From human bodies which had been dead for several months Selmi removed ..."

2. Diet in Health and Disease by Julius Friedenwald, John Ruhräh (1919)
"Sausage: liver sausage, preferably the fatter kinds, liver sausage with truffles, black pudding—90 grams. Meat sausage—80 grams. German sausage. ..."

3. Dietetics for nurses by Julius Friedenwald (1913)
"Sausage : liver sausage, preferably the fatty kinds, liver sausage with truffles, black pudding—90 gm. Meat sausage—80 gm. ..."

4. The Dramatic Works of Gerhart Hauptmann by Gerhart Hauptmann (1915)
"An' d'you like fresh liver-sausage? I axes you. ... But though you scold me, on my honour, sire, I'd give my life for liver-sausage straight. ..."

5. Methods of Practical Hygiene by Karl Bernhard Lehmann (1893)
"liver sausage.1—Liver, kidney, omentum are finely chopped, along with sinews and cartilage. It is boiled or roasted like the former. 4. ..."

6. Bacterial Food Poisoning: A Concise Exposition of the Etiology, Bacteriology by Adolf Dieudonné (1909)
"Investigation showed that only two articles of food could be implicated, namely, some liver sausage and some vanilla farina pudding. ..."

7. Text-book of Meat Hygiene: With Special Consideration to Ante-mortem and by Richard Heinrich Edelmann, John Robbins Mohler (1908)
"... various kinds of spices makes these sausages especially tasteful, and are named accordingly (onion, charlotte, sardell, truffle, and liver sausage, etc. ..."

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