. . . . . . . . . . . . . . . . . . . . . . "Salsicha"@pt . . . . . . . . . . . . "\u041A\u043E\u043B\u0431\u0430\u0441\u0430\u0301 \u2014 \u043F\u0438\u0449\u0435\u0432\u043E\u0439 \u043F\u0440\u043E\u0434\u0443\u043A\u0442; \u043A\u043B\u0430\u0441\u0441\u043E\u043E\u0431\u0440\u0430\u0437\u0443\u044E\u0449\u0438\u0439 \u0442\u0438\u043F \u043A\u043E\u043B\u0431\u0430\u0441\u043D\u044B\u0445 \u0438\u0437\u0434\u0435\u043B\u0438\u0439, \u043F\u0440\u0435\u0434\u0441\u0442\u0430\u0432\u043B\u044F\u044E\u0449\u0438\u0439 \u0441\u043E\u0431\u043E\u0439 \u043C\u044F\u0441\u043D\u043E\u0439 \u0444\u0430\u0440\u0448 \u0432 \u043F\u0440\u043E\u0434\u043E\u043B\u0433\u043E\u0432\u0430\u0442\u043E\u0439 \u043E\u0431\u043E\u043B\u043E\u0447\u043A\u0435. \u041C\u043E\u0436\u0435\u0442 \u0441\u043E\u0434\u0435\u0440\u0436\u0430\u0442\u044C \u043E\u0434\u0438\u043D \u0438\u043B\u0438 \u043D\u0435\u0441\u043A\u043E\u043B\u044C\u043A\u043E \u0432\u0438\u0434\u043E\u0432 \u043C\u044F\u0441\u0430, \u043D\u0430\u043F\u0440\u0438\u043C\u0435\u0440, \u043C\u044F\u0441\u043E \u043F\u0442\u0438\u0446, \u0440\u0430\u0437\u043B\u0438\u0447\u043D\u044B\u0435 \u043D\u0430\u043F\u043E\u043B\u043D\u0438\u0442\u0435\u043B\u0438, \u043F\u043E\u0434\u0432\u0435\u0440\u0433\u0430\u0442\u044C\u0441\u044F \u0442\u0435\u043C\u043F\u0435\u0440\u0430\u0442\u0443\u0440\u043D\u043E\u0439 \u043E\u0431\u0440\u0430\u0431\u043E\u0442\u043A\u0435 (\u0432\u0430\u0440\u043A\u0435, \u0438\u043D\u043E\u0433\u0434\u0430 \u043C\u043D\u043E\u0433\u043E\u043A\u0440\u0430\u0442\u043D\u043E\u0439; \u043E\u0431\u0436\u0430\u0440\u043A\u0435; \u043A\u043E\u043F\u0447\u0435\u043D\u0438\u044E) \u0438\u043B\u0438 \u0444\u0435\u0440\u043C\u0435\u043D\u0442\u0430\u0446\u0438\u0438."@ru . . . "\u03A4\u03BF \u03BB\u03BF\u03C5\u03BA\u03AC\u03BD\u03B9\u03BA\u03BF \u03B5\u03AF\u03BD\u03B1\u03B9 \u03C4\u03C1\u03CC\u03C6\u03B9\u03BC\u03BF \u03B1\u03C0\u03CC \u03C7\u03BF\u03B9\u03C1\u03B9\u03BD\u03CC \u03AE \u03BC\u03BF\u03C3\u03C7\u03B1\u03C1\u03AF\u03C3\u03B9\u03BF \u03BA\u03C1\u03AD\u03B1\u03C2 \u03BC\u03B5 \u03BA\u03B1\u03C1\u03C5\u03BA\u03B5\u03CD\u03BC\u03B1\u03C4\u03B1 \u03C3\u03B5 \u03C3\u03C7\u03AE\u03BC\u03B1 \u03BA\u03C5\u03BB\u03B9\u03BD\u03B4\u03C1\u03B9\u03BA\u03CC. \u03A4\u03B1 \u03C0\u03B5\u03C1\u03B9\u03C3\u03C3\u03CC\u03C4\u03B5\u03C1\u03B1 \u03BB\u03BF\u03C5\u03BA\u03AC\u03BD\u03B9\u03BA\u03B1 \u03C0\u03B5\u03C1\u03B9\u03B2\u03AC\u03BB\u03BB\u03BF\u03BD\u03C4\u03B1\u03B9 \u03BC\u03B5 \u03AD\u03BD\u03B1 \u03C0\u03B5\u03C1\u03AF\u03B2\u03BB\u03B7\u03BC\u03B1 \u03B3\u03B9\u03B1 \u03BD\u03B1 \u03BA\u03C1\u03B1\u03C4\u03AE\u03C3\u03BF\u03C5\u03BD \u03C4\u03BF \u03C3\u03C7\u03AE\u03BC\u03B1 \u03C4\u03BF\u03C5\u03C2. \u0391\u03C5\u03C4\u03CC \u03C4\u03BF \u03C0\u03B5\u03C1\u03AF\u03B2\u03BB\u03B7\u03BC\u03B1 \u03B5\u03AF\u03BD\u03B1\u03B9 \u03C6\u03C5\u03C3\u03B9\u03BA\u03CC (\u03AD\u03BD\u03C4\u03B5\u03C1\u03BF \u03B6\u03CE\u03BF\u03C5) \u03AE \u03C3\u03C5\u03BD\u03B8\u03B5\u03C4\u03B9\u03BA\u03CC. \u039C\u03B5\u03C1\u03B9\u03BA\u03AD\u03C2 \u03C6\u03BF\u03C1\u03AD\u03C2 \u03C4\u03BF \u03C0\u03B5\u03C1\u03AF\u03B2\u03BB\u03B7\u03BC\u03B1 \u03B1\u03C6\u03B1\u03B9\u03C1\u03B5\u03AF\u03C4\u03B1\u03B9 \u03C0\u03C1\u03B9\u03BD \u03C4\u03B7\u03BD \u03BA\u03B1\u03C4\u03B1\u03BD\u03AC\u03BB\u03C9\u03C3\u03B7. \u03A4\u03B1 \u03BB\u03BF\u03C5\u03BA\u03AC\u03BD\u03B9\u03BA\u03B1 \u03B4\u03B9\u03B1\u03C4\u03B7\u03C1\u03BF\u03CD\u03BD\u03C4\u03B1\u03B9 \u03BC\u03B5 \u03C0\u03AC\u03C3\u03C4\u03C9\u03BC\u03B1, \u03AE \u03B1\u03C0\u03BF\u03BE\u03AE\u03C1\u03B1\u03BD\u03C3\u03B7."@el . . . . "Sosis adalah suatu makanan yang terbuat dari daging cincang, lemak hewan, ternak dan rempah, serta bahan-bahan lain. Sosis umumnya dibungkus dalam suatu pembungkus yang secara tradisional menggunakan usus hewan, tetapi sekarang sering kali menggunakan bahan sintetis, serta diawetkan dengan suatu cara, misalnya dengan pengasapan. Pembuatan sosis merupakan suatu teknik produksi dan makanan yang telah dilakukan sejak sangat lama. Di banyak negara, sosis merupakan topping populer untuk pizza. Sosis terdiri dari bermacam-macam tipe, ada sosis mentah dan juga sosis matang, serupa sosis."@in . . . . . . . . . . . . "Salsiccia \u00E4r en r\u00E5 korvsort oftast gjord av fl\u00E4skk\u00F6tt med ursprung i Italien. Salsiccia betyder korv p\u00E5 italienska. Det finns m\u00E5nga varianter, men finmalet svink\u00F6tt av fina delar (som karr\u00E9), vin (oftast r\u00F6tt), svartpeppar, muskot, f\u00E4nk\u00E5l och koriander brukar ing\u00E5. \u00D6rter som rosmarin eller basilika \u00E4r ocks\u00E5 vanliga smaks\u00E4ttare. Korvsmeten stoppas i fj\u00E4lster av svintarmar till ungef\u00E4r samma storlek och tjocklek som isterband. Den kan \u00E4tas utan lagring och tillagas genom stekning i panna eller ugn eller genom grillning. Salsiccia \u00E4ts ofta med br\u00F6d eller polenta. Innanm\u00E4tet kan kl\u00E4mmas ur och anv\u00E4ndas som k\u00F6ttf\u00E4rs i pastar\u00E4tter, grat\u00E4nger med mera. \u00C4ven varianter som torkad eller r\u00F6kt salsiccia f\u00F6rekommer."@sv . . . . . . . . "Saucisse italienne"@fr . . "Kolbaso estas man\u011Da\u0135o farata el hakita viando kun aliaj partoj de besto, spicoj kaj aliaj enhava\u0135oj. \u0108i-tiuj enhava\u0135oj estas pakataj en man\u011Debla tega\u0135o \u2013 tradicie, la intesto de besto. Fre\u015Da kolbaso estas \u0109iam kuirita. Seka kolbaso estas nur sekigita a\u016D fuma\u0135ita.La kolbaso estas konservata kontra\u016D putri\u011Do iel (fuma\u0135ado, sekigado, kuirado, fritado kaj poste konservado en graso, a\u016D simple en fridujo). Pecoj de kolbaso (sen tega\u0135o) estas populara enhava\u0135o en pico en multaj landoj."@eo . . . . . . . . . . . . . . . . . "1121860511"^^ . . "\uC18C\uC2DC\uC9C0(\uC601\uC5B4: sausage, \uBB38\uD654\uC5B4: \uACE0\uAE30\uC21C\uB300, \uC591\uC21C\uB300, \uC3D8\uC138\uC9C0 \uB4F1)\uB294 \uC77C\uBC18\uC801\uC73C\uB85C \uB3FC\uC9C0\uACE0\uAE30, \uC18C\uACE0\uAE30, \uC591\uACE0\uAE30 \uB4F1 \uB2E4\uC9C4 \uACE0\uAE30\uC5D0 \uC18C\uAE08\uACFC \uD5C8\uBE0C, \uB3FC\uC9C0\uAE30\uB984 \uB530\uC704\uC758 \uC870\uBBF8\uB8CC\uC640 \uD5A5\uC2E0\uB8CC\uB97C \uCCA8\uAC00\uD558\uACE0 \uC678\uD53C(\uB3D9\uBB3C\uC758 \uCC3D\uC790 \uB610\uB294 \uC778\uACF5\uCF00\uC774\uC2F1(casing))\uC5D0 \uB123\uC5B4 \uD558\uB8E8 \uB3D9\uC548 \uC219\uC131 \uC2DC\uCF1C\uB450\uC5C8\uB2E4\uAC00 \uB053\uB294 \uBB3C\uC5D0 \uC0B6\uC544 \uBA39\uAC70\uB098 \uBD88\uC5D0 \uAD6C\uC6CC\uBA39\uB294 \uC74C\uC2DD\uC744 \uAC00\uB9AC\uD0A8\uB2E4. \uC601\uC5B4 \uC18C\uC2DC\uC9C0(sausage)\uC758 \uC5B4\uC6D0\uC740 \uD504\uB791\uC2A4\uC5B4 '\uC18C\uC2DC\uC2A4'(saucisse)\uC774\uBA70 \uC774\uAC83\uC740 '\uC18C\uAE08\uC5D0 \uC808\uC778\uB2E4'\uB294 \uB77C\uD2F4\uC5B4 '\uC0B4\uC218\uC2A4'(salsus)\uC5D0\uC11C \uBE44\uB86F\uB418\uC5C8\uB2E4. \uBB38\uD654\uC5B4\uC758 \"\uAF34\uBC14\uC2F8\"\uB294 \uB7EC\uC2DC\uC544\uC5B4\uC778 '\uAE54\uBC14\uC2F8'(\u043A\u043E\u043B\u0431\u0430\u0441\u0430)\uC5D0\uC11C \uD0A4\uB9B4 \uBB38\uC790 \uD45C\uAE30 \uADF8\uB300\uB85C \uBC1C\uC74C\uD55C \uAC83\uC774\uBA70, \uB7EC\uC2DC\uC544\uC5B4\uB97C \uADF8\uB300\uB85C \uBC18\uC601\uD574 \u201C\uCE7C\uD30C\uC2A4\u201D\uB77C\uACE0 \uBD80\uB974\uAE30\uB3C4 \uD55C\uB2E4. \uC18C\uC2DC\uC9C0 \uC81C\uC870\uB294 \uB9E4\uC6B0 \uC624\uB798\uB41C \uC74C\uC2DD \uBCF4\uC874 \uAE30\uC220\uB85C \uACFC\uAC70 \uB4E4\uC774 \uB0B4\uC7A5\uACFC \uBA38\uB9BF\uACE0\uAE30, \uACE0\uAE30\uB97C \uAC00\uACF5\uD558\uACE0 \uB0A8\uC740 \uBD80\uC0B0\uBB3C \uB4F1\uC744 \uCC98\uB9AC\uD558\uAE30 \uC704\uD574 \uB9CC\uB4E4\uC5B4\uC9C4 \uC74C\uC2DD\uC73C\uB85C \uACFC\uAC70 \uACE0\uAE30\uB97C \uAC70\uC758 \uC81C\uB300\uB85C \uBA39\uAE30 \uD798\uB4E4\uC5C8\uB358 \uAC00\uB09C\uD55C \uC0AC\uB78C\uB4E4\uC774 \uB300\uC6A9\uC73C\uB85C \uBA39\uC5C8\uB358 \uC74C\uC2DD\uC774\uC5C8\uB2E4. \uC624\uB298\uB0A0\uC5D0\uB294 \uC9C0\uBC29\uACFC \uB0B4\uC7A5 \uB4F1\uC758 \uBD80\uC0B0\uBB3C\uC744 \uAC70\uC758 \uC4F0\uC9C0 \uC54A\uACE0 \uC0B4\uC810 \uBD80\uC704 \uC704\uC8FC\uB85C \uAC00\uACF5\uD558\uACE0 \uC788\uB2E4. \uB0B4\uC7A5 \uC704\uC8FC\uC758 \uC18C\uC2DC\uC9C0\uB85C\uB294 \uD53C\uB97C \uAD73\uD600 \uB9CC\uB4E0 \uBE14\uB799 \uD478\uB529\uC774 \uC788\uB2E4. \uC644\uC804\uD788 \uB3D9\uC77C\uD55C \uBC29\uBC95\uC73C\uB85C \uB9CC\uB4E4\uC5C8\uC74C\uC5D0\uB3C4 \uC7AC\uB8CC\uB97C \uB3FC\uC9C0\uACE0\uAE30\uB85C \uD558\uBA74 \uC18C\uC2DC\uC9C0\uC774\uC9C0\uB9CC \uC0DD\uC120\uC73C\uB85C \uD560 \uACBD\uC6B0 \uC5B4\uBB35\uC774 \uB41C\uB2E4."@ko . . . . . . . . . . . . . . . . . . . "Un insaccato \u00E8 un salume costituito da un impasto di carne macinata, grasso, aromi e additivi vari, inserito poi in un budello naturale o sintetico. Preparazione di insaccati, Resiutta, Provincia di Udine, 2008 (1 di 2)Preparazione di insaccati, Resiutta, Provincia di Udine, 2008 (2 di 2)"@it . . . . . . . "Uzenina"@cs . "Une saucisse est un produit de charcuterie compos\u00E9e principalement de viande hach\u00E9e m\u00E9lang\u00E9e \u00E0 d'autres ingr\u00E9dients tels que des \u00E9pices et des condiments puis d\u00E9pos\u00E9e dans un boyau, d'origine intestinal ou synth\u00E9tique, en forme de tube et referm\u00E9 aux extr\u00E9mit\u00E9s. N\u00E9anmoins il existe \u00E9galement des saucisses v\u00E9g\u00E9tariennes sans viande, \u00E0 base de fromage ou de l\u00E9gumes par exemple. La longueur et la grosseur de la saucisse peuvent varier selon les recettes, diff\u00E9rentes cultures dans le monde pouvant fabriquer des saucisses selon leurs m\u00E9thodes locales et les go\u00FBts de ses consommateurs."@fr . . . . . . . . . . . . . "Salsiccia"@sv . . . . . "La salsitxa (de l'itali\u00E0 salsiccia i aquest del llat\u00ED salsus, salat) \u00E9s un embotit fet a base de carn picada, generalment de carn de porc i algunes vegades , que t\u00E9 forma allargada i cil\u00EDndrica. Per a l'elaboraci\u00F3 se solen aprofitar les parts de l'animal que, encara que s\u00F3n comestibles i sovint nutritives, no tenen un aspecte particularment desitjable, com el greix, les v\u00EDsceres i la . Aquesta carn s'introdueix en un embolcall, que \u00E9s tradicionalment la pell de l'intest\u00ED de l'animal, encara que actualment \u00E9s m\u00E9s com\u00FA utilitzar col\u00B7lagen, cel\u00B7lulosa o fins i tot pl\u00E0stic, especialment en la producci\u00F3 industrial."@ca . "La salsiccia, nell'uso popolare in alcune regioni anche salciccia, \u00E8 un insaccato di carne, tipico di molte regioni italiane e diffuso in tutto il mondo. In Italia, secondo gli ingredienti e le zone dove viene prodotta, assume varie denominazioni come luganega, salamella, salamina, salamino, salametto, bardiccio, rocchio, zazzicchia."@it . . . . . . . . . . . . . "Isp\u00EDn"@ga . . . . . . . . . . . . . "\u041A\u043E\u0432\u0431\u0430\u0441\u0430"@uk . . . "\u041A\u043E\u0432\u0431\u0430\u0441\u0430\u0301 \u2014 \u043C'\u044F\u0441\u043D\u0438\u0439 \u043F\u0440\u043E\u0434\u0443\u043A\u0442 \u0437 \u043A\u043E\u0432\u0431\u0430\u0441\u043D\u043E\u0433\u043E \u0444\u0430\u0440\u0448\u0443 \u0432 \u0448\u0442\u0443\u0447\u043D\u0456\u0439 \u0447\u0438 \u043D\u0430\u0442\u0443\u0440\u0430\u043B\u044C\u043D\u0456\u0439 \u043E\u0431\u043E\u043B\u043E\u043D\u0446\u0456, \u0447\u0438 \u0431\u0435\u0437 \u043D\u0435\u0457, \u043F\u0456\u0434\u0434\u0430\u043D\u0456 \u0442\u0435\u0440\u043C\u0456\u0447\u043D\u0456\u0439 \u043E\u0431\u0440\u043E\u0431\u0446\u0456 \u0430\u0431\u043E \u0444\u0435\u0440\u043C\u0435\u043D\u0442\u0430\u0446\u0456\u0457 \u0434\u043E \u0433\u043E\u0442\u043E\u0432\u043D\u043E\u0441\u0442\u0456 \u0434\u043B\u044F \u0441\u043F\u043E\u0436\u0438\u0432\u0430\u043D\u043D\u044F. \u0414\u043E \u0441\u043A\u043B\u0430\u0434\u0443 \u0444\u0430\u0440\u0448\u0443, \u0437\u0430\u043B\u0435\u0436\u043D\u043E \u0432\u0456\u0434 \u0440\u0435\u0446\u0435\u043F\u0442\u0443\u0440\u0438, \u0432\u0445\u043E\u0434\u044F\u0442\u044C, \u043A\u0440\u0456\u043C \u043E\u0441\u043D\u043E\u0432\u043D\u043E\u0457 \u0441\u0438\u0440\u043E\u0432\u0438\u043D\u0438 (\u043C'\u044F\u0441\u043E, \u0448\u043F\u0438\u043A, \u0456\u043D\u043E\u0434\u0456 \u043F\u043E\u0434\u0440\u0456\u0431\u043D\u0435\u043D\u0435 \u043C'\u044F\u0441\u043E \u043F\u0442\u0438\u0446\u0456 \u0447\u0438 \u0440\u0438\u0431\u0438), \u043A\u0443\u0445\u043E\u043D\u043D\u0430 \u0441\u0456\u043B\u044C, \u0441\u0438\u0440\u043E\u0432\u0430\u0442\u043A\u0430 \u0447\u0438 \u043F\u043B\u0430\u0437\u043C\u0430 \u043A\u0440\u043E\u0432\u0456, \u0456\u043D\u043E\u0434\u0456 \u0441\u0438\u0440\u0430 \u043A\u0440\u043E\u0432, \u0431\u0456\u043B\u043A\u043E\u0432\u0438\u0439 \u0441\u0442\u0430\u0431\u0456\u043B\u0456\u0437\u0430\u0442\u043E\u0440, \u0437\u043D\u0435\u0436\u0438\u0440\u0435\u043D\u0435 \u0447\u0438 \u0441\u0443\u0445\u0435 \u043C\u043E\u043B\u043E\u043A\u043E, \u044F\u0439\u0446\u0435\u043F\u0440\u043E\u0434\u0443\u043A\u0442\u0438, \u043F\u0440\u044F\u043D\u043E\u0449\u0456, \u0430 \u044F\u043A \u0437\u0432'\u044F\u0437\u0443\u044E\u0447\u0456 \u0440\u0435\u0447\u043E\u0432\u0438\u043D\u0438 \u2014 \u043A\u0440\u043E\u0445\u043C\u0430\u043B\u044C, \u0437\u0432\u0438\u0447\u0430\u0439\u043D\u0438\u0439 \u0442\u0430 \u043C\u043E\u0434\u0438\u0444\u0456\u043A\u043E\u0432\u0430\u043D\u0438\u0439 \u0456 \u0431\u043E\u0440\u043E\u0448\u043D\u043E. \u0414\u043E \u043F\u0435\u0432\u043D\u0438\u0445 \u0441\u043E\u0440\u0442\u0456\u0432 \u0434\u043E\u0434\u0430\u044E\u0442\u044C \u0442\u0430\u043A\u043E\u0436 \u043A\u0440\u0443\u043F\u0438 \u0442\u0430 \u043B\u0456\u0432\u0435\u0440."@uk . . . . . . . . "\u8089\u8178"@zh . . . . . "Kie\u0142basa \u2013 zmielone mi\u0119so (b\u0105d\u017A podroby) wraz z dodatkami (przyprawy, zio\u0142a), umieszczone w os\u0142once."@pl . . . . . . . . . . . . "Saltxitxa hestebete mehea da, txerrikiz egina eta ondu gabea, erreta edo egosita jaten dena. Prestatzeko, txerriaren zati jakin batzuk aprobetxatzen dituzte, hala nola koipea, edo odola."@eu . . "Las salchichas son embutidos a base de carne picada. Para la elaboraci\u00F3n se suelen aprovechar partes del animal, como la grasa, las v\u00EDsceras o sangre que no se utilizan para filetes. Estas piezas se introducen en una envoltura que es tradicionalmente el intestino del animal. Los perros calientes o perritos calientes (del ingl\u00E9s hot dog), tambi\u00E9n llamados jochos en M\u00E9xico y Algunas zonas de Guatemala, dogos con winnies en el norte de M\u00E9xico, hates en Cabo San Lucas, Baja California Sur, M\u00E9xico, panchos en Argentina, Paraguay, Uruguay y Per\u00FA, completos en Chile, choris en El Salvador y shucos en Guatemala, son una especie de s\u00E1ndwiches de salchicha hechos con un pan alargado de la misma longitud que la salchicha y a los que se a\u00F1aden a menudo crema, aj\u00ED, k\u00E9tchup, mostaza y mayonesa. Tambi\u00E9n en algunos pa\u00EDses es com\u00FAn a\u00F1adir aguacate (palta), chucrut (sauerkraut), chile (pimiento), tomate picado, aj\u00ED, tocino, huevos revueltos, lechuga, queso derretido o rallado, pepinillos, ma\u00EDz tierno desgranado, papas fritas ralladas, salsa rosa, salm\u00F3n crudo, etc."@es . . . . . . . . . . . . . . . . . . . . "\u041A\u043E\u0432\u0431\u0430\u0441\u0430\u0301 \u2014 \u043C'\u044F\u0441\u043D\u0438\u0439 \u043F\u0440\u043E\u0434\u0443\u043A\u0442 \u0437 \u043A\u043E\u0432\u0431\u0430\u0441\u043D\u043E\u0433\u043E \u0444\u0430\u0440\u0448\u0443 \u0432 \u0448\u0442\u0443\u0447\u043D\u0456\u0439 \u0447\u0438 \u043D\u0430\u0442\u0443\u0440\u0430\u043B\u044C\u043D\u0456\u0439 \u043E\u0431\u043E\u043B\u043E\u043D\u0446\u0456, \u0447\u0438 \u0431\u0435\u0437 \u043D\u0435\u0457, \u043F\u0456\u0434\u0434\u0430\u043D\u0456 \u0442\u0435\u0440\u043C\u0456\u0447\u043D\u0456\u0439 \u043E\u0431\u0440\u043E\u0431\u0446\u0456 \u0430\u0431\u043E \u0444\u0435\u0440\u043C\u0435\u043D\u0442\u0430\u0446\u0456\u0457 \u0434\u043E \u0433\u043E\u0442\u043E\u0432\u043D\u043E\u0441\u0442\u0456 \u0434\u043B\u044F \u0441\u043F\u043E\u0436\u0438\u0432\u0430\u043D\u043D\u044F. \u0414\u043E \u0441\u043A\u043B\u0430\u0434\u0443 \u0444\u0430\u0440\u0448\u0443, \u0437\u0430\u043B\u0435\u0436\u043D\u043E \u0432\u0456\u0434 \u0440\u0435\u0446\u0435\u043F\u0442\u0443\u0440\u0438, \u0432\u0445\u043E\u0434\u044F\u0442\u044C, \u043A\u0440\u0456\u043C \u043E\u0441\u043D\u043E\u0432\u043D\u043E\u0457 \u0441\u0438\u0440\u043E\u0432\u0438\u043D\u0438 (\u043C'\u044F\u0441\u043E, \u0448\u043F\u0438\u043A, \u0456\u043D\u043E\u0434\u0456 \u043F\u043E\u0434\u0440\u0456\u0431\u043D\u0435\u043D\u0435 \u043C'\u044F\u0441\u043E \u043F\u0442\u0438\u0446\u0456 \u0447\u0438 \u0440\u0438\u0431\u0438), \u043A\u0443\u0445\u043E\u043D\u043D\u0430 \u0441\u0456\u043B\u044C, \u0441\u0438\u0440\u043E\u0432\u0430\u0442\u043A\u0430 \u0447\u0438 \u043F\u043B\u0430\u0437\u043C\u0430 \u043A\u0440\u043E\u0432\u0456, \u0456\u043D\u043E\u0434\u0456 \u0441\u0438\u0440\u0430 \u043A\u0440\u043E\u0432, \u0431\u0456\u043B\u043A\u043E\u0432\u0438\u0439 \u0441\u0442\u0430\u0431\u0456\u043B\u0456\u0437\u0430\u0442\u043E\u0440, \u0437\u043D\u0435\u0436\u0438\u0440\u0435\u043D\u0435 \u0447\u0438 \u0441\u0443\u0445\u0435 \u043C\u043E\u043B\u043E\u043A\u043E, \u044F\u0439\u0446\u0435\u043F\u0440\u043E\u0434\u0443\u043A\u0442\u0438, \u043F\u0440\u044F\u043D\u043E\u0449\u0456, \u0430 \u044F\u043A \u0437\u0432'\u044F\u0437\u0443\u044E\u0447\u0456 \u0440\u0435\u0447\u043E\u0432\u0438\u043D\u0438 \u2014 \u043A\u0440\u043E\u0445\u043C\u0430\u043B\u044C, \u0437\u0432\u0438\u0447\u0430\u0439\u043D\u0438\u0439 \u0442\u0430 \u043C\u043E\u0434\u0438\u0444\u0456\u043A\u043E\u0432\u0430\u043D\u0438\u0439 \u0456 \u0431\u043E\u0440\u043E\u0448\u043D\u043E. \u0414\u043E \u043F\u0435\u0432\u043D\u0438\u0445 \u0441\u043E\u0440\u0442\u0456\u0432 \u0434\u043E\u0434\u0430\u044E\u0442\u044C \u0442\u0430\u043A\u043E\u0436 \u043A\u0440\u0443\u043F\u0438 \u0442\u0430 \u043B\u0456\u0432\u0435\u0440."@uk . . . . . "Bia is ea isp\u00EDn a dh\u00E9antar de phut\u00F3ga muca. Friochtar iad de ghn\u00E1th. Is f\u00E9idir iad a ithe fuar n\u00F3 te. B\u00EDonn cinn ann breac le sp\u00EDosra\u00ED agus \u00E1bhair eile chun blas faoi leith a thabhairt d\u00F3ibh. Is f\u00E9idir iad a ithe ina ioml\u00E1n n\u00F3 iad a ghearradh go m\u00EDn. T\u00E1 c\u00E1il ar th\u00EDortha \u00E9ags\u00FAla amhail An Ghearm\u00E1in agus An Sp\u00E1inn de bharr na hisp\u00EDn\u00ED a dh\u00E9antar iontu. Itear isp\u00EDn\u00ED mar chuid de chuid na maidine in \u00C9irinn, ach d\u00E9anta na f\u00EDrinne, itear i rith an lae."@ga . . . . . . . "Korv avser vanligen en livsmedelsprodukt som inneh\u00E5ller k\u00F6tt och som tillverkas i avl\u00E5ng form. Korvar finns i olika storlekar, med olika k\u00F6ttr\u00E5varor eller vegetariska r\u00E5varor och andra ingredienser. Beroende p\u00E5 typ av korv \u00E4ts de varma eller kalla, som huvudr\u00E4tt, tilltugg eller sm\u00F6rg\u00E5sp\u00E5l\u00E4gg, och kan vara s\u00E5v\u00E4l ett billigt baslivsmedel eller en lyxprodukt. Den korv som s\u00E4ljs i Sverige \u00E4r vanligen f\u00F6rkokt eller r\u00F6kt, mer s\u00E4llan r\u00E5."@sv . . . . . . . . "Bia is ea isp\u00EDn a dh\u00E9antar de phut\u00F3ga muca. Friochtar iad de ghn\u00E1th. Is f\u00E9idir iad a ithe fuar n\u00F3 te. B\u00EDonn cinn ann breac le sp\u00EDosra\u00ED agus \u00E1bhair eile chun blas faoi leith a thabhairt d\u00F3ibh. Is f\u00E9idir iad a ithe ina ioml\u00E1n n\u00F3 iad a ghearradh go m\u00EDn. T\u00E1 c\u00E1il ar th\u00EDortha \u00E9ags\u00FAla amhail An Ghearm\u00E1in agus An Sp\u00E1inn de bharr na hisp\u00EDn\u00ED a dh\u00E9antar iontu. Itear isp\u00EDn\u00ED mar chuid de chuid na maidine in \u00C9irinn, ach d\u00E9anta na f\u00EDrinne, itear i rith an lae."@ga . . . "Kie\u0142basa \u2013 zmielone mi\u0119so (b\u0105d\u017A podroby) wraz z dodatkami (przyprawy, zio\u0142a), umieszczone w os\u0142once."@pl . . . . "En Am\u00E9rique du Nord, la saucisse italienne (salsiccia en italien) d\u00E9signe le plus souvent un style de saucisse de porc. La saucisse est souvent not\u00E9e pour \u00EAtre assaisonn\u00E9e avec du fenouil comme assaisonnement principal. En Italie, cependant, on fabrique une grande vari\u00E9t\u00E9 de saucisses, dont beaucoup sont tr\u00E8s diff\u00E9rentes du produit susmentionn\u00E9. Les vari\u00E9t\u00E9s les plus courantes commercialis\u00E9es sous le nom de \u00AB saucisses italiennes \u00BB dans les supermarch\u00E9s sont les saucisses piquantes et les saucisses douces."@fr . . . . . . . . . "\u041A\u043E\u043B\u0431\u0430\u0441\u0430\u0301 \u2014 \u043F\u0438\u0449\u0435\u0432\u043E\u0439 \u043F\u0440\u043E\u0434\u0443\u043A\u0442; \u043A\u043B\u0430\u0441\u0441\u043E\u043E\u0431\u0440\u0430\u0437\u0443\u044E\u0449\u0438\u0439 \u0442\u0438\u043F \u043A\u043E\u043B\u0431\u0430\u0441\u043D\u044B\u0445 \u0438\u0437\u0434\u0435\u043B\u0438\u0439, \u043F\u0440\u0435\u0434\u0441\u0442\u0430\u0432\u043B\u044F\u044E\u0449\u0438\u0439 \u0441\u043E\u0431\u043E\u0439 \u043C\u044F\u0441\u043D\u043E\u0439 \u0444\u0430\u0440\u0448 \u0432 \u043F\u0440\u043E\u0434\u043E\u043B\u0433\u043E\u0432\u0430\u0442\u043E\u0439 \u043E\u0431\u043E\u043B\u043E\u0447\u043A\u0435. \u041C\u043E\u0436\u0435\u0442 \u0441\u043E\u0434\u0435\u0440\u0436\u0430\u0442\u044C \u043E\u0434\u0438\u043D \u0438\u043B\u0438 \u043D\u0435\u0441\u043A\u043E\u043B\u044C\u043A\u043E \u0432\u0438\u0434\u043E\u0432 \u043C\u044F\u0441\u0430, \u043D\u0430\u043F\u0440\u0438\u043C\u0435\u0440, \u043C\u044F\u0441\u043E \u043F\u0442\u0438\u0446, \u0440\u0430\u0437\u043B\u0438\u0447\u043D\u044B\u0435 \u043D\u0430\u043F\u043E\u043B\u043D\u0438\u0442\u0435\u043B\u0438, \u043F\u043E\u0434\u0432\u0435\u0440\u0433\u0430\u0442\u044C\u0441\u044F \u0442\u0435\u043C\u043F\u0435\u0440\u0430\u0442\u0443\u0440\u043D\u043E\u0439 \u043E\u0431\u0440\u0430\u0431\u043E\u0442\u043A\u0435 (\u0432\u0430\u0440\u043A\u0435, \u0438\u043D\u043E\u0433\u0434\u0430 \u043C\u043D\u043E\u0433\u043E\u043A\u0440\u0430\u0442\u043D\u043E\u0439; \u043E\u0431\u0436\u0430\u0440\u043A\u0435; \u043A\u043E\u043F\u0447\u0435\u043D\u0438\u044E) \u0438\u043B\u0438 \u0444\u0435\u0440\u043C\u0435\u043D\u0442\u0430\u0446\u0438\u0438."@ru . . . . . . . . . . . . . . "Unter Salsiccia (ital. Mehrzahl: salsicce) versteht man im deutschsprachigen Raum eine italienische, grobk\u00F6rnige Rohwurst. Sie \u00E4hnelt in Struktur und Geschmack oft einer deutschen, groben Bratwurst. Je nach Region wird die Salsiccia mit verschiedenen Fleischsorten hergestellt und mit Kr\u00E4utern, Gew\u00FCrzen (vor allem frisch geschrotetem schwarzen Pfeffer) und Aromen angereichert. Die verbreitetste Art besteht nur aus Schweinefleisch. In Italien bezeichnet das Wort Salsiccia auch jede Art von Wurst."@de . . "81002"^^ . . . . . . . . . . . . . . "Wurst"@de . . . "\u8089\u8178\uFF08\u82F1\u8A9E\uFF1ASausage\uFF09\u53C8\u79F0\u9999\u8178\uFF0C\u662F\u4E00\u500B\u975E\u5E38\u53E4\u8001\u7684\u98DF\u7269\u751F\u7522\u548C\u8089\u98DF\u4FDD\u5B58\u6280\u8853\uFF0C\u6307\u5C07\u52D5\u7269\u8840\u3001\u8089\u6216\u662F\u51DD\u56FA\u7684\u5167\u81DF\uFF0C\u7D5E\u788E\u6210\u6CE5\u72C0\uFF0C\u518D\u704C\u5165\u88FD\u4F5C\u800C\u6210\u3002\u5728\u4E2D\u56FD\u4E00\u4E9B\u5730\u5340\uFF0C\u201C\u9999\u80A0\u201D\u4E13\u6307\u814A\u80A0\u3002\u5728\u95A9\u5357\uFF0C\u5EE3\u6771\u5730\u5340\uFF0C\u53C8\u7A31\u7159\u8178\uFF1B\u7531\u65BC\u8655\u7406\u7684\u904E\u7A0B\uFF0C\u53EF\u80FD\u5C07\u7CEF\u7C73\u8178\u6216\u9999\u8178\u985E\u7684\u98DF\u7269\u7A31\u547C\u70BA\u704C\u8178\u3002\u4E2D\u56FD\u5357\u65B9\u591A\u5730\u4E8E\u519C\u5386\u65B0\u5E74\u524D\u7684\u814A\u6708\u704C\u80A0\uFF0C\u79F0\u4E3A\u814A\u80A0\u3002\u6709\u6642\u4E5F\u4EE3\u8868\u9670\u8396\u3002 \u53E4\u6642\u662F\u4EE5\u52D5\u7269\u8178\u81DF\u88FD\u6210\u8178\u8863\uFF0C\u4E0D\u904E\u73FE\u5728\u591A\u6578\u6539\u7528\u591A\u7CD6\u7E96\u7DAD\u7D20\u8178\u8863\u6216\u4EBA\u9020\u8178\u8863\u4F5C\u70BA\u4EE3\u66FF\u7528\u52D5\u7269\u8178\u81DF\u5236\u6210\u7684\u8178\u8863\u3002\u4F46\u4E5F\u6709\u9999\u8178\u662F\u4F8B\u5916\uFF0C\u4F8B\u5982\u6709\u4E00\u7A2E\u96DE\u8089\u8178\u662F\u4EE5\u96DE\u8089\u788E\u76F4\u63A5\u63C9\u6210\u8178\u72C0\uFF0C\u904E\u7A0B\u4E2D\u4E26\u4E0D\u9700\u8981\u4F7F\u7528\u8178\u8863\u3002\u9999\u8178\u53EF\u7D93\u7531\u71B1\u716E\u83F8\u71FB\u4EE5\u4FBF\u4FDD\u5B58\uFF0C\u70BA\u4E86\u4FDD\u5B58\uFF0C\u73FE\u4EE3\u7684\u9999\u8178\u4E5F\u5927\u591A\u5E38\u542B\u9632\u8150\u5291\u3001\u8272\u7D20\u53CA\u4E9E\u785D\u9178\u9E7D\u3002"@zh . . . . . . . "En Am\u00E9rique du Nord, la saucisse italienne (salsiccia en italien) d\u00E9signe le plus souvent un style de saucisse de porc. La saucisse est souvent not\u00E9e pour \u00EAtre assaisonn\u00E9e avec du fenouil comme assaisonnement principal. En Italie, cependant, on fabrique une grande vari\u00E9t\u00E9 de saucisses, dont beaucoup sont tr\u00E8s diff\u00E9rentes du produit susmentionn\u00E9. Les vari\u00E9t\u00E9s les plus courantes commercialis\u00E9es sous le nom de \u00AB saucisses italiennes \u00BB dans les supermarch\u00E9s sont les saucisses piquantes et les saucisses douces."@fr . . . . . . . . . . . . . . . . . . . "La salchicha italiana (denominada en ingl\u00E9s como Italian sausage) es un embutido de carne de cerdo picada que es muy popular en Estados Unidos.\u200B Suele prepararse asada o en parrillas. Es equivalente al chorizo criollo utilizado en Argentina, Costa Rica, Espa\u00F1a, Paraguay, Uruguay y Venezuela. En Uruguay se la conoce simplemente como salchicha y se la utiliza en tucos y pastas."@es . . . . . "Korv"@sv . . . . "Kie\u0142basa"@pl . . . "\uC18C\uC2DC\uC9C0"@ko . . . "Insaccato"@it . . . . . . . . . . . . . . . . . . "La salsitxa italiana (anomenada en angl\u00E8s Italian sausage ) \u00E9s un embotit de carn de porc picada que \u00E9s molt popular als Estats Units. Se sol preparar rostida o feta a la graella."@ca . "Salsiccia \u00E4r en r\u00E5 korvsort oftast gjord av fl\u00E4skk\u00F6tt med ursprung i Italien. Salsiccia betyder korv p\u00E5 italienska. Det finns m\u00E5nga varianter, men finmalet svink\u00F6tt av fina delar (som karr\u00E9), vin (oftast r\u00F6tt), svartpeppar, muskot, f\u00E4nk\u00E5l och koriander brukar ing\u00E5. \u00D6rter som rosmarin eller basilika \u00E4r ocks\u00E5 vanliga smaks\u00E4ttare. \u00C4ven varianter som torkad eller r\u00F6kt salsiccia f\u00F6rekommer."@sv . . . "Saucisse"@fr . . . . . . . . . . . "\u30BD\u30FC\u30BB\u30FC\u30B8\uFF08\u82F1\u8A9E: sausage\uFF09\u306F\u3001\u9CE5\u7363\u985E\u306E\u633D\u8089\u307E\u305F\u306F\u523B\u307F\u8089\u3092\u5869\u3084\u9999\u8F9B\u6599\u3067\u8ABF\u5473\u3057\u3001\u98DF\u3079\u3089\u308C\u308B\u888B\u72B6\u306E\u7269\uFF08\u30B1\u30FC\u30B7\u30F3\u30B0\uFF09\u306B\u5145\u586B\u3057\u305F\u98DF\u54C1\u3002\u4F1D\u7D71\u7684\u306A\u4FDD\u5B58\u98DF\u3068\u3057\u3066\u4E16\u754C\u5404\u5730\u3067\u30CF\u30E0\u3088\u308A\u3082\u53E4\u304F\u304B\u3089\u4F5C\u3089\u308C\u305F\u3002 \u65E5\u672C\u8A9E\u3067\u306F\u3001\u8178\u8A70\u3081\uFF08\u3061\u3087\u3046\u3065\u3081\uFF09\u3068\u8868\u73FE\u3055\u308C\u308B\u3002\u30C9\u30A4\u30C4\u8A9E\u3067\u306F\u30F4\u30EB\u30B9\u30C8\uFF08\u30C9\u30A4\u30C4\u8A9E: Wurst\uFF09\u3001\u30D5\u30E9\u30F3\u30B9\u8A9E\u3067\u306F\u30BD\u30B7\u30B9\uFF08\u30D5\u30E9\u30F3\u30B9\u8A9E: saucisse\uFF09\u3068\u7DCF\u79F0\u3059\u308B\u306A\u3069\u3001\u5404\u5730\u3067\u540C\u69D8\u306E\u88FD\u6CD5\u3092\u3068\u308B\u98DF\u54C1\u306B\u306F\u3055\u307E\u3056\u307E\u306A\u547C\u79F0\u304C\u3042\u308B\u3002 \u672C\u5834\u306E\u30C9\u30A4\u30C4\u3067\u306F\u3001\u30D5\u30E9\u30F3\u30AF\u30D5\u30EB\u30C8\u30BD\u30FC\u30BB\u30FC\u30B8\u306F\u300C2\u672C\u4E00\u7D44\u3067\u51FA\u3059\u300D\u306E\u304C\u7D76\u5BFE\u306E\u30EB\u30FC\u30EB\u3068\u3055\u308C\u3066\u3044\u308B\u3002"@ja . . . . . . . . . . . . . . . "Worst is een vleesproduct dat gewoonlijk gemaakt wordt van gemalen vlees, dierlijk vet, zout (en vaak suiker), specerijen en/of kruiden, dat vanouds in een voornamelijk uit collageen bestaand deel van een dierendarm bewaard wordt. Als omhulsel wordt daarvoor ander dan dierlijk materiaal gebruikt, gemaakt van collageen, oneetbaar cellulose of plastic."@nl . . . . . . . . . . . . . . . . . . . "A salsicha (do italiano salsiccia) \u00E9 um enchido feito a partir de carnes (geralmente, de porco) frescas ou defumadas, mo\u00EDdas, com gordura animal, ervas, especiarias e outros ingredientes. A salsicha quando esta na sua lata encontra-se crua e obt\u00E9m seu formato por conta de sua embalagem comest\u00EDvel, historicamente feita dos intestinos de animais, e, mais modernamente, fabricada de forma sint\u00E9tica; devido a isto, s\u00E3o classificadas como produtos embutidos ou enchidos. N\u00E3o podemos confundir as salsichas com alimentos como pat\u00EA, pois, apesar de serem tamb\u00E9m feitos a partir de carne e temperos, n\u00E3o s\u00E3o embutidos. \u00C9 conhecida como vina em Curitiba e arredores, termo que tem sua origem no alem\u00E3o Wiener (literalmente, \"vienense\")."@pt . . . . . . . . . . . . . . . . . . . . . "Korv avser vanligen en livsmedelsprodukt som inneh\u00E5ller k\u00F6tt och som tillverkas i avl\u00E5ng form. Korvar finns i olika storlekar, med olika k\u00F6ttr\u00E5varor eller vegetariska r\u00E5varor och andra ingredienser. Beroende p\u00E5 typ av korv \u00E4ts de varma eller kalla, som huvudr\u00E4tt, tilltugg eller sm\u00F6rg\u00E5sp\u00E5l\u00E4gg, och kan vara s\u00E5v\u00E4l ett billigt baslivsmedel eller en lyxprodukt. Den korv som s\u00E4ljs i Sverige \u00E4r vanligen f\u00F6rkokt eller r\u00F6kt, mer s\u00E4llan r\u00E5."@sv . . . . . . . . "\u041A\u043E\u043B\u0431\u0430\u0441\u0430"@ru . "\u30B5\u30EB\u30B7\u30C3\u30C1\u30E3"@ja . . "Uzenina je homogenizovan\u00FD (m\u011Bln\u011Bn\u00FD) , konzervovan\u00FD uzen\u00EDm nebo technologick\u00FDmi n\u00E1hra\u017Ekami uzen\u00ED (rychlosoli, var ve form\u011B, fermentace). Typick\u00FDm znakem, odli\u0161uj\u00EDc\u00EDm uzeninu od uzen\u00E9ho masa je homogenizace v\u00FDchoz\u00ED suroviny, kter\u00E1 potla\u010Duje v\u00FDchoz\u00ED skladbu suroviny (p\u0159\u00EDkladem je \u0161unka od kosti, kter\u00E1 v tomto smyslu nen\u00ED uzeninou, kde\u017Eto b\u011B\u017En\u00E1 konzumn\u00ED \u0161unka z formy ano).V\u00FDchoz\u00ED masn\u00E1 surovina pro v\u00FDrobu uzenin (vazn\u00E9 maso) se m\u011Bln\u00ED p\u0159i sou\u010Dasn\u00E9m nebo n\u00E1sledn\u00E9m solen\u00ED v kutrech nebo ml\u00FDnc\u00EDch. T\u00EDm se uvoln\u011Bn\u00E9 p\u0159ev\u00E1d\u011Bj\u00ED na rozpustnou formu, pot\u0159ebnou pro vytvo\u0159en\u00ED fin\u00E1ln\u00ED struktury v\u00FDrobku. M\u011Bln\u011Bn\u00E1 surovina (dopln\u011Bn\u00E1 n\u011Bkdy i pod\u00EDlem m\u00E9n\u011B vazn\u00E9ho masa) se naz\u00FDv\u00E1 spojka. Ta, spolu s p\u0159\u00EDpadnou vlo\u017Ekou ve form\u011B v\u011Bt\u0161\u00EDch nem\u011Bln\u011Bn\u00FDch \u010D\u00E1st\u00ED suroviny (kostky masa, tuku, zeleniny, chut\u011Bnosn\u00FDch dopl\u0148k\u016F) "@cs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . "\u30BD\u30FC\u30BB\u30FC\u30B8"@ja . . . . . . "Las salchichas son embutidos a base de carne picada. Para la elaboraci\u00F3n se suelen aprovechar partes del animal, como la grasa, las v\u00EDsceras o sangre que no se utilizan para filetes. Estas piezas se introducen en una envoltura que es tradicionalmente el intestino del animal."@es . . . . . . . . . . . "\u039B\u03BF\u03C5\u03BA\u03AC\u03BD\u03B9\u03BA\u03BF"@el . "Un insaccato \u00E8 un salume costituito da un impasto di carne macinata, grasso, aromi e additivi vari, inserito poi in un budello naturale o sintetico. Preparazione di insaccati, Resiutta, Provincia di Udine, 2008 (1 di 2)Preparazione di insaccati, Resiutta, Provincia di Udine, 2008 (2 di 2)"@it . . . . . . . . . . . . . . . . . . . . . . . . . . "Salchicha"@es . . . "Saltxitxa hestebete mehea da, txerrikiz egina eta ondu gabea, erreta edo egosita jaten dena. Prestatzeko, txerriaren zati jakin batzuk aprobetxatzen dituzte, hala nola koipea, edo odola."@eu . . . . . . . . . . . . . . "Salsiccia"@cs . . "Uzenina je homogenizovan\u00FD (m\u011Bln\u011Bn\u00FD) , konzervovan\u00FD uzen\u00EDm nebo technologick\u00FDmi n\u00E1hra\u017Ekami uzen\u00ED (rychlosoli, var ve form\u011B, fermentace). Typick\u00FDm znakem, odli\u0161uj\u00EDc\u00EDm uzeninu od uzen\u00E9ho masa je homogenizace v\u00FDchoz\u00ED suroviny, kter\u00E1 potla\u010Duje v\u00FDchoz\u00ED skladbu suroviny (p\u0159\u00EDkladem je \u0161unka od kosti, kter\u00E1 v tomto smyslu nen\u00ED uzeninou, kde\u017Eto b\u011B\u017En\u00E1 konzumn\u00ED \u0161unka z formy ano).V\u00FDchoz\u00ED masn\u00E1 surovina pro v\u00FDrobu uzenin (vazn\u00E9 maso) se m\u011Bln\u00ED p\u0159i sou\u010Dasn\u00E9m nebo n\u00E1sledn\u00E9m solen\u00ED v kutrech nebo ml\u00FDnc\u00EDch. T\u00EDm se uvoln\u011Bn\u00E9 p\u0159ev\u00E1d\u011Bj\u00ED na rozpustnou formu, pot\u0159ebnou pro vytvo\u0159en\u00ED fin\u00E1ln\u00ED struktury v\u00FDrobku. M\u011Bln\u011Bn\u00E1 surovina (dopln\u011Bn\u00E1 n\u011Bkdy i pod\u00EDlem m\u00E9n\u011B vazn\u00E9ho masa) se naz\u00FDv\u00E1 spojka. Ta, spolu s p\u0159\u00EDpadnou vlo\u017Ekou ve form\u011B v\u011Bt\u0161\u00EDch nem\u011Bln\u011Bn\u00FDch \u010D\u00E1st\u00ED suroviny (kostky masa, tuku, zeleniny, chut\u011Bnosn\u00FDch dopl\u0148k\u016F) je naz\u00FDv\u00E1na d\u00EDlo. D\u00EDlo se nar\u00E1\u017E\u00ED do st\u0159ev nebo pln\u00ED do forem a v t\u00E9to podob\u011B se n\u00E1sledn\u011B technologicky zpracov\u00E1v\u00E1. Mezin\u00E1rodn\u00ED agentura pro v\u00FDzkum rakoviny pova\u017Euje uzeniny za karcinogen."@cs . . . . . . . . . . . . . . . . . "Sausage"@en . . . . . . . . . "Une saucisse est un produit de charcuterie compos\u00E9e principalement de viande hach\u00E9e m\u00E9lang\u00E9e \u00E0 d'autres ingr\u00E9dients tels que des \u00E9pices et des condiments puis d\u00E9pos\u00E9e dans un boyau, d'origine intestinal ou synth\u00E9tique, en forme de tube et referm\u00E9 aux extr\u00E9mit\u00E9s. N\u00E9anmoins il existe \u00E9galement des saucisses v\u00E9g\u00E9tariennes sans viande, \u00E0 base de fromage ou de l\u00E9gumes par exemple. La longueur et la grosseur de la saucisse peuvent varier selon les recettes, diff\u00E9rentes cultures dans le monde pouvant fabriquer des saucisses selon leurs m\u00E9thodes locales et les go\u00FBts de ses consommateurs."@fr . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . "A sausage is a type of meat product usually made from ground meat\u2014often pork, beef, or poultry\u2014along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. When used as an adjective, the word sausage can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as \"a sausage\", the product is usually cylindrical and encased in a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage-making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing. Some cured or smoked sausages can be stored without refrigeration. Most fresh sausages must be refrigerated or frozen until they are cooked. Sausages are made in a wide range of national and regional varieties, which differ by the types of meats that are used, the flavouring or spicing ingredients (garlic, peppers, wine, etc.), and the manner of preparation. In the 21st century, vegetarian and vegan varieties of sausage in which plant-based ingredients are used instead of meat have become much more widely available and consumed."@en . . . "La salsiccia, nell'uso popolare in alcune regioni anche salciccia, \u00E8 un insaccato di carne, tipico di molte regioni italiane e diffuso in tutto il mondo. In Italia, secondo gli ingredienti e le zone dove viene prodotta, assume varie denominazioni come luganega, salamella, salamina, salamino, salametto, bardiccio, rocchio, zazzicchia."@it . . . . "\u30B5\u30EB\u30B7\u30C3\u30C1\u30E3(\u30A4\u30BF\u30EA\u30A2\u8A9E: Salsiccia\u3001[sal\u02C8sitt\u0283a])\u3068\u306F\u3001\u98DF\u6750\u3092\u8178\u8A70\u3081\u306B\u3057\u305F\u6599\u7406\u3067\u3042\u308B\u3002"@ja . . . . . . . "Kolbaso estas man\u011Da\u0135o farata el hakita viando kun aliaj partoj de besto, spicoj kaj aliaj enhava\u0135oj. \u0108i-tiuj enhava\u0135oj estas pakataj en man\u011Debla tega\u0135o \u2013 tradicie, la intesto de besto. Fre\u015Da kolbaso estas \u0109iam kuirita. Seka kolbaso estas nur sekigita a\u016D fuma\u0135ita.La kolbaso estas konservata kontra\u016D putri\u011Do iel (fuma\u0135ado, sekigado, kuirado, fritado kaj poste konservado en graso, a\u016D simple en fridujo). Pecoj de kolbaso (sen tega\u0135o) estas populara enhava\u0135o en pico en multaj landoj."@eo . "Sosis adalah suatu makanan yang terbuat dari daging cincang, lemak hewan, ternak dan rempah, serta bahan-bahan lain. Sosis umumnya dibungkus dalam suatu pembungkus yang secara tradisional menggunakan usus hewan, tetapi sekarang sering kali menggunakan bahan sintetis, serta diawetkan dengan suatu cara, misalnya dengan pengasapan. Pembuatan sosis merupakan suatu teknik produksi dan makanan yang telah dilakukan sejak sangat lama. Di banyak negara, sosis merupakan topping populer untuk pizza. Sosis terdiri dari bermacam-macam tipe, ada sosis mentah dan juga sosis matang, serupa sosis."@in . . . . . . . . "\u30B5\u30EB\u30B7\u30C3\u30C1\u30E3(\u30A4\u30BF\u30EA\u30A2\u8A9E: Salsiccia\u3001[sal\u02C8sitt\u0283a])\u3068\u306F\u3001\u98DF\u6750\u3092\u8178\u8A70\u3081\u306B\u3057\u305F\u6599\u7406\u3067\u3042\u308B\u3002"@ja . "Salsiccia"@de . . "Wurst ist ein Nahrungsmittel, das traditionell aus zerkleinertem Muskelfleisch, Speck, Salz und Gew\u00FCrzen, bei bestimmten Sorten auch unter Verwendung von Getreide, Gem\u00FCse, Blut und Innereien zubereitet wird. Die vorbereitete Masse, das Br\u00E4t, wird in D\u00E4rme, Blasen oder M\u00E4gen gef\u00FCllt, durch Abbinden mit Wurstgarn oder Abklammern mit rostfreien Metallklammern in einzelne W\u00FCrste unterteilt und je nach Sorte durch Kochen oder Backen gegart oder durch Trocknen mit oder ohne zus\u00E4tzliches R\u00E4uchern konserviert. Bei der Wurstherstellung werden auch Kunstd\u00E4rme, Gl\u00E4ser und Konservendosen verwendet."@de . . . . . . . . . . . . . . . . . . . . "Sosis"@in . . . . . . "\u0646\u0642\u0627\u0646\u0642"@ar . . . . . . . . . . . . "\uC18C\uC2DC\uC9C0(\uC601\uC5B4: sausage, \uBB38\uD654\uC5B4: \uACE0\uAE30\uC21C\uB300, \uC591\uC21C\uB300, \uC3D8\uC138\uC9C0 \uB4F1)\uB294 \uC77C\uBC18\uC801\uC73C\uB85C \uB3FC\uC9C0\uACE0\uAE30, \uC18C\uACE0\uAE30, \uC591\uACE0\uAE30 \uB4F1 \uB2E4\uC9C4 \uACE0\uAE30\uC5D0 \uC18C\uAE08\uACFC \uD5C8\uBE0C, \uB3FC\uC9C0\uAE30\uB984 \uB530\uC704\uC758 \uC870\uBBF8\uB8CC\uC640 \uD5A5\uC2E0\uB8CC\uB97C \uCCA8\uAC00\uD558\uACE0 \uC678\uD53C(\uB3D9\uBB3C\uC758 \uCC3D\uC790 \uB610\uB294 \uC778\uACF5\uCF00\uC774\uC2F1(casing))\uC5D0 \uB123\uC5B4 \uD558\uB8E8 \uB3D9\uC548 \uC219\uC131 \uC2DC\uCF1C\uB450\uC5C8\uB2E4\uAC00 \uB053\uB294 \uBB3C\uC5D0 \uC0B6\uC544 \uBA39\uAC70\uB098 \uBD88\uC5D0 \uAD6C\uC6CC\uBA39\uB294 \uC74C\uC2DD\uC744 \uAC00\uB9AC\uD0A8\uB2E4. \uC601\uC5B4 \uC18C\uC2DC\uC9C0(sausage)\uC758 \uC5B4\uC6D0\uC740 \uD504\uB791\uC2A4\uC5B4 '\uC18C\uC2DC\uC2A4'(saucisse)\uC774\uBA70 \uC774\uAC83\uC740 '\uC18C\uAE08\uC5D0 \uC808\uC778\uB2E4'\uB294 \uB77C\uD2F4\uC5B4 '\uC0B4\uC218\uC2A4'(salsus)\uC5D0\uC11C \uBE44\uB86F\uB418\uC5C8\uB2E4. \uBB38\uD654\uC5B4\uC758 \"\uAF34\uBC14\uC2F8\"\uB294 \uB7EC\uC2DC\uC544\uC5B4\uC778 '\uAE54\uBC14\uC2F8'(\u043A\u043E\u043B\u0431\u0430\u0441\u0430)\uC5D0\uC11C \uD0A4\uB9B4 \uBB38\uC790 \uD45C\uAE30 \uADF8\uB300\uB85C \uBC1C\uC74C\uD55C \uAC83\uC774\uBA70, \uB7EC\uC2DC\uC544\uC5B4\uB97C \uADF8\uB300\uB85C \uBC18\uC601\uD574 \u201C\uCE7C\uD30C\uC2A4\u201D\uB77C\uACE0 \uBD80\uB974\uAE30\uB3C4 \uD55C\uB2E4. \uC18C\uC2DC\uC9C0 \uC81C\uC870\uB294 \uB9E4\uC6B0 \uC624\uB798\uB41C \uC74C\uC2DD \uBCF4\uC874 \uAE30\uC220\uB85C \uACFC\uAC70 \uB4E4\uC774 \uB0B4\uC7A5\uACFC \uBA38\uB9BF\uACE0\uAE30, \uACE0\uAE30\uB97C \uAC00\uACF5\uD558\uACE0 \uB0A8\uC740 \uBD80\uC0B0\uBB3C \uB4F1\uC744 \uCC98\uB9AC\uD558\uAE30 \uC704\uD574 \uB9CC\uB4E4\uC5B4\uC9C4 \uC74C\uC2DD\uC73C\uB85C \uACFC\uAC70 \uACE0\uAE30\uB97C \uAC70\uC758 \uC81C\uB300\uB85C \uBA39\uAE30 \uD798\uB4E4\uC5C8\uB358 \uAC00\uB09C\uD55C \uC0AC\uB78C\uB4E4\uC774 \uB300\uC6A9\uC73C\uB85C \uBA39\uC5C8\uB358 \uC74C\uC2DD\uC774\uC5C8\uB2E4. \uC624\uB298\uB0A0\uC5D0\uB294 \uC9C0\uBC29\uACFC \uB0B4\uC7A5 \uB4F1\uC758 \uBD80\uC0B0\uBB3C\uC744 \uAC70\uC758 \uC4F0\uC9C0 \uC54A\uACE0 \uC0B4\uC810 \uBD80\uC704 \uC704\uC8FC\uB85C \uAC00\uACF5\uD558\uACE0 \uC788\uB2E4. \uB0B4\uC7A5 \uC704\uC8FC\uC758 \uC18C\uC2DC\uC9C0\uB85C\uB294 \uD53C\uB97C \uAD73\uD600 \uB9CC\uB4E0 \uBE14\uB799 \uD478\uB529\uC774 \uC788\uB2E4. \uC644\uC804\uD788 \uB3D9\uC77C\uD55C \uBC29\uBC95\uC73C\uB85C \uB9CC\uB4E4\uC5C8\uC74C\uC5D0\uB3C4 \uC7AC\uB8CC\uB97C \uB3FC\uC9C0\uACE0\uAE30\uB85C \uD558\uBA74 \uC18C\uC2DC\uC9C0\uC774\uC9C0\uB9CC \uC0DD\uC120\uC73C\uB85C \uD560 \uACBD\uC6B0 \uC5B4\uBB35\uC774 \uB41C\uB2E4."@ko . . . . . "Worst is een vleesproduct dat gewoonlijk gemaakt wordt van gemalen vlees, dierlijk vet, zout (en vaak suiker), specerijen en/of kruiden, dat vanouds in een voornamelijk uit collageen bestaand deel van een dierendarm bewaard wordt. Als omhulsel wordt daarvoor ander dan dierlijk materiaal gebruikt, gemaakt van collageen, oneetbaar cellulose of plastic."@nl . . . "Salsitxa italiana"@ca . . . . "\u0627\u0644\u0646\u0642\u0627\u0646\u0642\u060C \u0648\u064A\u0639\u0631\u0641 \u0623\u064A\u0636\u0627 \u0628\u0627\u0633\u0645 \u0627\u0644\u0633\u064F\u062C\u064F\u0642\u060C \u0647\u0648 \u0627\u0644\u0644\u062D\u0645 \u0627\u0644\u0645\u0628\u0647\u0631 \u0627\u0644\u0645\u0648\u0636\u0648\u0639 \u0641\u064A \u0627\u0644\u0623\u0645\u0639\u0627\u0621 \u0627\u0644\u062F\u0642\u064A\u0642\u0629 \u0644\u0647\u0630\u0627 \u0627\u0644\u062D\u064A\u0648\u0627\u0646 \u0648\u064A\u062A\u0645 \u062A\u062D\u0636\u064A\u0631 \u0627\u0644\u0633\u062C\u0642 \u0645\u0646 \u0627\u0644\u0644\u062D\u0645 \u0627\u0644\u0645\u0641\u0631\u0648\u0645 \u0628\u0639\u062F \u0625\u0636\u0627\u0641\u0629 \u0627\u0644\u0645\u0644\u062D \u0648\u0627\u0644\u062A\u0648\u0627\u0628\u0644. \u0648\u064A\u0639\u062F \u0627\u0644\u0633\u062C\u0642 \u0645\u0646 \u0644\u062D\u0648\u0645 \u0627\u0644\u0628\u0642\u0631\u060C \u0648\u0627\u0644\u0637\u0631\u0627\u0626\u062F\u060C \u0648\u0627\u0644\u062F\u0648\u0627\u062C\u0646\u060C \u0648\u0627\u0644\u0639\u062C\u0648\u0644\u060C \u0648\u0641\u064A \u0628\u0639\u0636 \u0627\u0644\u0623\u0642\u0637\u0627\u0631 \u0645\u0646 \u0644\u062D\u0645 \u0627\u0644\u0623\u0633\u0645\u0627\u0643. \u0648\u064A\u062A\u0628\u0644 \u0627\u0644\u0633\u062C\u0642 \u0628\u0627\u0644\u0623\u0639\u0634\u0627\u0628 \u0648\u0627\u0644\u062A\u0648\u0627\u0628\u0644 (\u0627\u0644\u0628\u0647\u0627\u0631\u0627\u062A) \u0645\u062B\u0644: \u0627\u0644\u0645\u0644\u062D \u0648\u0627\u0644\u0641\u0644\u0641\u0644 \u0627\u0644\u0623\u062D\u0645\u0631 \u0648\u0627\u0644\u0641\u0644\u0641\u0644 \u0627\u0644\u0623\u0633\u0648\u062F\u060C \u0648\u0627\u0644\u062B\u0648\u0645 \u0648\u0627\u0644\u0628\u0635\u0644 \u0648\u0627\u0644\u0633\u0643\u0631 \u0648\u0627\u0644\u0632\u0646\u062C\u0628\u064A\u0644. \u0648\u064A\u062D\u062A\u0648\u064A \u0645\u0639\u0638\u0645 \u0627\u0644\u0633\u062C\u0642 \u0639\u0644\u0649 \u0628\u0639\u0636 \u0623\u0646\u0648\u0627\u0639 \u0627\u0644\u062D\u0628\u0648\u0628 \u0627\u0644\u062A\u064A \u062A\u0639\u0645\u0644 \u0639\u0644\u0649 \u062A\u0645\u0627\u0633\u0643\u0647\u060C \u0648\u0643\u0645\u064A\u0627\u062A \u0628\u0633\u064A\u0637\u0629 \u0645\u0646 \u0645\u0644\u062D \u0627\u0644\u0646\u064A\u062A\u0631\u064A\u062A \u0644\u0625\u0639\u0637\u0627\u0626\u0647 \u0646\u0643\u0647\u0629. \u0648\u0645\u0644\u062D \u0627\u0644\u0646\u064A\u062A\u0631\u064A\u062A \u064A\u0643\u0633\u0628 \u0627\u0644\u0633\u062C\u0642 \u0644\u0648\u0646\u0647 \u0643\u0645\u0627 \u064A\u0633\u0627\u0639\u062F \u0639\u0644\u0649 \u062A\u0642\u0644\u064A\u0644 \u0646\u0645\u0648 \u0627\u0644\u0628\u0643\u062A\u064A\u0631\u064A\u0627\u060C \u0627\u0644\u062A\u064A \u062A\u0633\u0628\u0628 \u062A\u0633\u0645\u0645 \u0627\u0644\u0637\u0639\u0627\u0645 \u0627\u0644\u0645\u0633\u0645\u0649 \u0627\u0644\u062A\u0633\u0645\u0645 \u0627\u0644\u0648\u0634\u064A\u0642\u064A(\u0627\u0644\u0648\u0634\u064A\u0642\u064A\u0629)."@ar . "78056"^^ . "Worst"@nl . . . . "Salsiccia"@it . . . "Salsitxa"@ca . "La salchicha italiana (denominada en ingl\u00E9s como Italian sausage) es un embutido de carne de cerdo picada que es muy popular en Estados Unidos.\u200B Suele prepararse asada o en parrillas. Es equivalente al chorizo criollo utilizado en Argentina, Costa Rica, Espa\u00F1a, Paraguay, Uruguay y Venezuela. En Uruguay se la conoce simplemente como salchicha y se la utiliza en tucos y pastas."@es . . . . . . . . . "A sausage is a type of meat product usually made from ground meat\u2014often pork, beef, or poultry\u2014along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. When used as an adjective, the word sausage can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as \"a sausage\", the product is usually cylindrical and encased in a skin."@en . "\u7D05\u8178"@en . . . . . . . . . . . . . . "\u30BD\u30FC\u30BB\u30FC\u30B8\uFF08\u82F1\u8A9E: sausage\uFF09\u306F\u3001\u9CE5\u7363\u985E\u306E\u633D\u8089\u307E\u305F\u306F\u523B\u307F\u8089\u3092\u5869\u3084\u9999\u8F9B\u6599\u3067\u8ABF\u5473\u3057\u3001\u98DF\u3079\u3089\u308C\u308B\u888B\u72B6\u306E\u7269\uFF08\u30B1\u30FC\u30B7\u30F3\u30B0\uFF09\u306B\u5145\u586B\u3057\u305F\u98DF\u54C1\u3002\u4F1D\u7D71\u7684\u306A\u4FDD\u5B58\u98DF\u3068\u3057\u3066\u4E16\u754C\u5404\u5730\u3067\u30CF\u30E0\u3088\u308A\u3082\u53E4\u304F\u304B\u3089\u4F5C\u3089\u308C\u305F\u3002 \u65E5\u672C\u8A9E\u3067\u306F\u3001\u8178\u8A70\u3081\uFF08\u3061\u3087\u3046\u3065\u3081\uFF09\u3068\u8868\u73FE\u3055\u308C\u308B\u3002\u30C9\u30A4\u30C4\u8A9E\u3067\u306F\u30F4\u30EB\u30B9\u30C8\uFF08\u30C9\u30A4\u30C4\u8A9E: Wurst\uFF09\u3001\u30D5\u30E9\u30F3\u30B9\u8A9E\u3067\u306F\u30BD\u30B7\u30B9\uFF08\u30D5\u30E9\u30F3\u30B9\u8A9E: saucisse\uFF09\u3068\u7DCF\u79F0\u3059\u308B\u306A\u3069\u3001\u5404\u5730\u3067\u540C\u69D8\u306E\u88FD\u6CD5\u3092\u3068\u308B\u98DF\u54C1\u306B\u306F\u3055\u307E\u3056\u307E\u306A\u547C\u79F0\u304C\u3042\u308B\u3002 \u672C\u5834\u306E\u30C9\u30A4\u30C4\u3067\u306F\u3001\u30D5\u30E9\u30F3\u30AF\u30D5\u30EB\u30C8\u30BD\u30FC\u30BB\u30FC\u30B8\u306F\u300C2\u672C\u4E00\u7D44\u3067\u51FA\u3059\u300D\u306E\u304C\u7D76\u5BFE\u306E\u30EB\u30FC\u30EB\u3068\u3055\u308C\u3066\u3044\u308B\u3002"@ja . "Kolbaso"@eo . . . . . . . . . . . "Saltxitxa"@eu . "Salchicha italiana"@es . "Wurst ist ein Nahrungsmittel, das traditionell aus zerkleinertem Muskelfleisch, Speck, Salz und Gew\u00FCrzen, bei bestimmten Sorten auch unter Verwendung von Getreide, Gem\u00FCse, Blut und Innereien zubereitet wird. Die vorbereitete Masse, das Br\u00E4t, wird in D\u00E4rme, Blasen oder M\u00E4gen gef\u00FCllt, durch Abbinden mit Wurstgarn oder Abklammern mit rostfreien Metallklammern in einzelne W\u00FCrste unterteilt und je nach Sorte durch Kochen oder Backen gegart oder durch Trocknen mit oder ohne zus\u00E4tzliches R\u00E4uchern konserviert. Bei der Wurstherstellung werden auch Kunstd\u00E4rme, Gl\u00E4ser und Konservendosen verwendet. Zur Herstellung von Wurst wird Fleisch (vor allem vom Schwein, Rind und Kalb, daneben auch von Lamm, Gefl\u00FCgel (Gefl\u00FCgelwurst), Pferd und Wild) und Speck mit dem Fleischwolf zerkleinert und mit den Gew\u00FCrzen versetzt. F\u00FCr feine W\u00FCrste wird die Masse zus\u00E4tzlich mit dem Kutter, unter Beif\u00FCgen von Eisschnee, zu einem homogenen Teig verarbeitet."@de . "\u7EA2\u80A0"@en . . . . . . . . . . . . . . . . . . . . . . . . . . . . . "A salsicha (do italiano salsiccia) \u00E9 um enchido feito a partir de carnes (geralmente, de porco) frescas ou defumadas, mo\u00EDdas, com gordura animal, ervas, especiarias e outros ingredientes. A salsicha quando esta na sua lata encontra-se crua e obt\u00E9m seu formato por conta de sua embalagem comest\u00EDvel, historicamente feita dos intestinos de animais, e, mais modernamente, fabricada de forma sint\u00E9tica; devido a isto, s\u00E3o classificadas como produtos embutidos ou enchidos. N\u00E3o podemos confundir as salsichas com alimentos como pat\u00EA, pois, apesar de serem tamb\u00E9m feitos a partir de carne e temperos, n\u00E3o s\u00E3o embutidos."@pt . 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"La salsitxa (de l'itali\u00E0 salsiccia i aquest del llat\u00ED salsus, salat) \u00E9s un embotit fet a base de carn picada, generalment de carn de porc i algunes vegades , que t\u00E9 forma allargada i cil\u00EDndrica. Per a l'elaboraci\u00F3 se solen aprofitar les parts de l'animal que, encara que s\u00F3n comestibles i sovint nutritives, no tenen un aspecte particularment desitjable, com el greix, les v\u00EDsceres i la . Aquesta carn s'introdueix en un embolcall, que \u00E9s tradicionalment la pell de l'intest\u00ED de l'animal, encara que actualment \u00E9s m\u00E9s com\u00FA utilitzar col\u00B7lagen, cel\u00B7lulosa o fins i tot pl\u00E0stic, especialment en la producci\u00F3 industrial. L'entrep\u00E0 de salsitxa de Frankfurt o simplement hot-dog \u00E9s una esp\u00E8cie de sandvitx de salsitxa fets amb un pa allargat de la mateixa longitud que la salsitxa i al qual se'l condimenta sovint amb ketchup, mostassa i maionesa. Altrament, per\u00F2 en menor mesura, se li pot afegir tom\u00E0quet picat, cansalada, ous remenats, enciam, formatge fos, cogombrets o salm\u00F3 cru."@ca . . . . . . . . . . "Unter Salsiccia (ital. Mehrzahl: salsicce) versteht man im deutschsprachigen Raum eine italienische, grobk\u00F6rnige Rohwurst. Sie \u00E4hnelt in Struktur und Geschmack oft einer deutschen, groben Bratwurst. Je nach Region wird die Salsiccia mit verschiedenen Fleischsorten hergestellt und mit Kr\u00E4utern, Gew\u00FCrzen (vor allem frisch geschrotetem schwarzen Pfeffer) und Aromen angereichert. Die verbreitetste Art besteht nur aus Schweinefleisch. In Italien bezeichnet das Wort Salsiccia auch jede Art von Wurst."@de . . . . . . . . . . . . . . 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"La salsitxa italiana (anomenada en angl\u00E8s Italian sausage ) \u00E9s un embotit de carn de porc picada que \u00E9s molt popular als Estats Units. Se sol preparar rostida o feta a la graella."@ca . . . . . . . . . . . .