Lexic.us

¹ Source: wiktionary.com

Definition of Sausages

1. sausage [n] - See also: sausage

Lexicographical Neighbors of Sausages

Literary usage of Sausages

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

1. Text-book of Meat Hygiene: With Special Consideration to Ante-mortem and by Richard Heinrich Edelmann, John Robbins Mohler (1908)
"The meat ingredients, mixed with blood, are filled into casings and the sausages are boiled for the purpose of coagulating the blood. ..."

2. Food Inspection and Analysis: For the Use of Public Analysts, Health by Albert Ernest Leach (1920)
"sausages are made from finely chopped meat, highly seasoned with various spices, and, ... sausages are frequently home-made, especially in farm communities, ..."

3. Food Inspection and Analysis: For the Use of Public Analysts, Health by Albert Ernest Leach (1920)
"sausages are made from finely chopped meat, highly seasoned with various spices, and, ... sausages are frequently home-made, especially in farm communities, ..."

4. The Microbiology and Microanalysis of Foods by Albert Schneider (1920)
"sausages and Sausage Meats The chief reason why sausages and sausage meats are especially dangerous, is that dirt and filth contaminated meat trimmings and ..."

5. Official Catalogue by United States Centennial Commission (1876)
"Bologna sausages and salted meats. 656 57 Lanzarini Brothers, Bologna. ... Bologna sausages. 656 73 Special Committee of Salerno.— Paste for soup. ..."

6. Modern Cookery, in All Its Branches: Reduced to a System of Easy Practice by Eliza Acton (1858)
"Turn, and chop the sausages until they are equally seasoned throughout, ... sausages are sometimes boiled in the skins, and served upon a toast, ..."

7. The British and Foreign Medico-chirurgical Review, Or, Quarterly Journal of (1860)
"IL On Poisoning by sausages. By JOHN W. TRIPE, MD, Medical Officer of Health for the Hackney District. THE medical literature of this country, ..."

8. Edinburgh Medical and Surgical Journal (1843)
"The sausages were made ef the liver of a healthy pig, prepared eight days ... There must have been something peculiar in the taste of the sausages, ..."

9. Text-book of Meat Hygiene: With Special Consideration to Ante-mortem and by Richard Heinrich Edelmann, John Robbins Mohler (1908)
"The meat ingredients, mixed with blood, are filled into casings and the sausages are boiled for the purpose of coagulating the blood. ..."

10. Food Inspection and Analysis: For the Use of Public Analysts, Health by Albert Ernest Leach (1920)
"sausages are made from finely chopped meat, highly seasoned with various spices, and, ... sausages are frequently home-made, especially in farm communities, ..."

11. Food Inspection and Analysis: For the Use of Public Analysts, Health by Albert Ernest Leach (1920)
"sausages are made from finely chopped meat, highly seasoned with various spices, and, ... sausages are frequently home-made, especially in farm communities, ..."

12. The Microbiology and Microanalysis of Foods by Albert Schneider (1920)
"sausages and Sausage Meats The chief reason why sausages and sausage meats are especially dangerous, is that dirt and filth contaminated meat trimmings and ..."

13. Official Catalogue by United States Centennial Commission (1876)
"Bologna sausages and salted meats. 656 57 Lanzarini Brothers, Bologna. ... Bologna sausages. 656 73 Special Committee of Salerno.— Paste for soup. ..."

14. Modern Cookery, in All Its Branches: Reduced to a System of Easy Practice by Eliza Acton (1858)
"Turn, and chop the sausages until they are equally seasoned throughout, ... sausages are sometimes boiled in the skins, and served upon a toast, ..."

15. The British and Foreign Medico-chirurgical Review, Or, Quarterly Journal of (1860)
"IL On Poisoning by sausages. By JOHN W. TRIPE, MD, Medical Officer of Health for the Hackney District. THE medical literature of this country, ..."

16. Edinburgh Medical and Surgical Journal (1843)
"The sausages were made ef the liver of a healthy pig, prepared eight days ... There must have been something peculiar in the taste of the sausages, ..."

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