In early military engineering, a saucisson (French for a large, dry-filled sausage) was a primitive type of fuse, consisting of a long tube or hose of... 935 bytes (108 words) - 03:02, 30 March 2022 |
Saucisson de Lyon is a large cured pork sausage (saucisson sec) in Lyonnaise cuisine. It sometimes includes some beef or a liqueur. It is similar to other... 557 bytes (59 words) - 02:11, 18 August 2021 |
Rosette de Lyon is a cured saucisson from France. It is made from pork and usually served thinly sliced. Lyonnaise cuisine List of sausages "Rosette de... 1 KB (71 words) - 20:24, 27 September 2023 |
[citation needed] Food portal Cervelat Embutido List of smoked foods Salami Saucisson Thuringer Venison Cookery. London: The Quarto Group. 1997. p. 113. ISBN 9781616739027... 4 KB (321 words) - 22:45, 5 January 2024 |
distinguishes between saucisson (sec), cured sausage eaten uncooked, and saucisse, fresh sausage that needs cooking. Saucisson is almost always made of... 58 KB (6,381 words) - 05:24, 2 May 2024 |
Finocchiona Italian-style Jewish-style Pepperoni Soppressata Salchichón Saucisson sec (dry, maturing, salty, savoury-tasting French salami) Sausagemeat... 7 KB (667 words) - 21:05, 3 May 2024 |