transcription, транскрипция: [ ˈsȯ-sij ]
noun
Etymology: Middle English sausige, from Anglo-French sauseche, saucis, from Late Latin salsicia, from Latin salsus salted — more at sauce
Date: 15th century
: a highly seasoned minced meat (as pork) usually stuffed in casings of prepared animal intestine ; also : a link or patty of sausage