...This materialis thoroughly mixed and salted as one wouldbread and is then put through a sausage stuffer... 
Harry M. Lamon 「Ducks and Geese」
...To thesehe subsequently added a half-dozen hams and somethinglike fifty yards of Bologna sausage, which hetold us were for use when we should tire of freshmeat...
W. E. Webb 「Buffalo Land」
...Letthe flesh be carefully separated from every portion of skin or fat, andchopped as fine as for sausage meat—the smaller the better—it cannot betoo minutely minced...
Dinks, Mayhew, and Hutchinson 「The Dog」
...Their rival in the pampasadopts a diametrically opposite method: she places the egg above thevictuals, at the upper end of the sausage...
Jean Henri Fabre Alexander Teixeira de Mattos 「The Glow-Worm and Other Beetles」
...Guillotine traps of the type shown in figure 5 should be baitedwith small pieces of Vienna sausage (Wienerwurst) or fried bacon...
David E. Lantz 「House Rats and Mice」
...: This sausage is made of finest pork chopped fine, smoked andair dried...
Various 「Armour's Monthly Cook Book, Volume 2, No. 12, October 1913」
...A very delicious way to serve this is tocut thin slices of white bread in rounds just the size of the sausage...
Various 「Armour's Monthly Cook Book, Volume 2, No. 12, October 1913」
..., a favorite Italian sausage, is made from lean pork ham meatchopped very fine...
Various 「Armour's Monthly Cook Book, Volume 2, No. 12, October 1913」
...In many restaurants throughout the country they serve, as in foreigncountries, a slice or two of Summer Sausage as an appetizer beforebeginning the meal...
Various 「Armour's Monthly Cook Book, Volume 2, No. 12, October 1913」
...This custom is rapidly spreading into the home, andSummer Sausage now has an established place in the daily bill of fare...
Various 「Armour's Monthly Cook Book, Volume 2, No. 12, October 1913」
...Veribest Sausage on Simon Pure Waffles, Rolls,Butter, Cocoa, Coffee...
Various 「Armour's Monthly Cook Book, Volume 2, No. 12, October 1913」
...A piquant meat filling for sandwiches—one that is already prepared andrequires only careful slicing—is Armour's Summer Sausage...
Various 「Armour's Monthly Cook Book, Volume 2, No. 12, October 1913」
... Sausage II...
Andrew Barton 'Banjo' Paterson 「Three Elephant Power」
... Bill owed more to Sausage II...
Andrew Barton 'Banjo' Paterson 「Three Elephant Power」
... As the capitalist departed leading the pony, Blinky Bill muttered to himself, “Ha! ha! Little does he know that he is leading Sausage II...
Andrew Barton 'Banjo' Paterson 「Three Elephant Power」
...Of the blood a sort of long sausage is made,and this is afterwards eaten by the person of most consequencein the company...
William Pridden 「Australia, its history and present condition」
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