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Minced pork or other meat, often mixed with bread or rusk and squeezed into a long thin case of gut, linked (twisted) into regular cylindrical lengths when full. The name is derived from the Norman-English word "saucistres". Tradional British sausages are fresh, so need refrigeration and cooking. Many other sausage varieties, such as salami, are dried. "See Dried Sausage"

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