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I never sausage a thing.
We made two types of French sausage: a herby Italian one and a simple English one.
We nibbled on sausage, a requisite sauna snack for reasons long forgotten.
Basquiat's epic 1983 "Brother Sausage," a six-panel painting, had no takers.
Seafood sausage, a Chanterelle signature for years, seemed to wander in an out of focus.
A sausage, a thing calling itself a frankfurter, filled with fish!
House speciality is the Oxford sausage, a delicious mixture of pork, lemon and herbs, made from an old traditional recipe.
Seared scallops are paired with slices of scallop sausage, a seeming duplication with a crucial textural difference.
Her company, Kati Fish Farms, sells 500 kilograms, or about 1,100 pounds, of fish sausage a day, and moves 8 tons of fish a week.
Among them: Kreuz sausage, a specialty from a famed barbecue place in Lockhart; Big Red, a strawberry cream soda born in Waco; and Blue Bell ice cream.
The plate also included a flavorful grilled linguiça sausage, a somewhat dry roasted-corn-and-jack-cheese masa cake, a tomato-coconut salad and a spicy coconut broth.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com