ˈsȯ]sij, ]sēj, chiefly Brit ˈsä], dial ˈsa] or ˈsȧ]\ noun
( -s )
Etymology: Middle English sausige, from Old North French saussiche, from Late Latin salsicia, from Latin salsus salted — more at sauce
1.
a. : highly seasoned finely divided meat that is usually a mixture (as of beef or pork), is often extended (as with cereal or milk solids), is stuffed in casings of prepared animal intestine or synthetic material which are tied shut at both ends to form a single cylindrical unit or at intervals to form links, and is used either fresh or cured ; also : a single unit of sausage
b. : sausage meat
2. : saucisson
3. or sausage balloon : a captive observation or barrage balloon
4. : german — usually used disparagingly
5. : material (as crude rubber or alumina catalyst) formed in the shape of a sausage