The humble British sausage.
Well, so you might think...
In reality, the word sausage derives from the French 'sous sage' which basically means 'under sage'. This is a reference to the original ingredients involved in the bit that holds the meat in which relied heavily on the noble herb sage for it's binding qualities. Nowadays of course thanks to the advancements of modern technologies the meat is held together by a thin film related [plastically] to clingfilm.
So, let me start again: Le 'umble sous sage...
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