Abstract
The term sausage is derived from the Latin word “salsus” meaning salt, or, literally translated, refers to chopped or minced meat preserved by salting. In ancient times, the sausage mixtures were encased in animal intestines or stomachs, and consequently were more or less cylindrical in shape. This shape is also generally a characteristic of sausages, even where synthetic casings have replaced animal casings. Thus, sausages are salted, and usually seasoned, chopped meat products that are generally, but not always, cylindrical in shape.
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Pearson, A.M., Tauber, F.W. (1984). Sausages. In: Processed Meats. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-9692-8_9
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DOI: https://doi.org/10.1007/978-94-010-9692-8_9
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