Saucisse

“It was not called saucisse minuit then; it was merely sausage of the house in a little inn in a little Spanish town. ❋ Stout, Rex, 1886-1975 (1938)

I began with a sprightly pas de bourrée des saucisse sans doute, which I then developed into an arabesque fondue allongée. ❋ Con Chapman (2012)

I began with a sprightlypas de bourrée des saucisse sans doute,which I then developed into anarabesque fondue allongée. ❋ Con Chapman (2011)

 I began with a sprightlypas de bourrée des saucisse sans doute, which I then developed into anarabesque fondue allongée. ❋ Unknown (2010)

She is definitely not asking what my 10-year-old daugher thought she heard, which was “Avec saucisse?” ❋ Unknown (2008)

Bon je vous resume mon repas vous allez rire: J'ai mangé un peu de salade au riz, raisin sec enfin le truc super sucre, salé super bon, un boudin blanc et une saucisse ... ❋ Pinku-tk (2007)

Le monsieur specialiste de la saucisse et du steack haché est deja occupé alors je tend la main entre lui et la jeune fille en quete d'un emploi pour chopper un bulletin d'inscription. ❋ Pinku-tk (2006)

They send us back with a little cooler with all the goodies that we love from the region comté, saucisse de morteau... and perhaps it is the french way? ❋ Unknown (2005)

“I understand Berin is going to make saucisse minuit for lunch to-morrow. Huh?” ❋ Stout, Rex, 1886-1975 (1938)

Four times, from 1928 to 1930, when you were at the Tarleton, a man in London went there, ordered saucisse minuit, took away some in his pocket, and sent it to me. ❋ Stout, Rex, 1886-1975 (1938)

I knew that Laszio had for years been serving minced leather spiced with God knows what and calling it saucisse minuit — but to see it printed there, as on my own menu! ❋ Stout, Rex, 1886-1975 (1938)

An appetizer of saucisse d'agneau - house-made Mediterranean lamb sausage seasoned with cloves and garlic - would have been even better if leavened with some salad greenery; instead, the seven or eight spicy, earthy sausages stood stolidly on their own. ❋ By PATRICIA BROOKS (2011)

Here in Lyon on the St. Antoine Market on Sundays and at the Producer's Market on Place Carnot on Wednesday evenings, there is a pork producer who sells his version of a saucisse à cuire to exquisitely à point saucisson sec for slicing thin and enjoying with l'apéro. ❋ L Vanel (2010)

There are also hearty, peppery slices of saucisse seche ($10), while the soup - there is always a soup - is a flavour-packed thing of whole chickpeas, diced tomato and shreds of silverbeet in a clear garlic-flavoured broth ($10).

The food was excellent, with highlights including a mammoth jambonneau à la dijonnaise, a roasted canard de pékin, and such bruxellois classics as stoemp saucisse, but almost as big a draw was Les Brassins 'impressive selection of beers. ❋ Unknown (2008)