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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Sausage patties can be made from many types of meat, including pork, beef, chicken or turkey. They consist of ground meat - often a variety with a high fat content - that is mixed with seasonings and formed into patties.  1, record 1, English, - sausage%20patty

Record 1,  Textual support,  French

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Boerewors. This is traditional South African all-meat sausage made from beef, pork and mutton. Other ingredients are apple vinegar and herbs and spices. It is produced in a long-sausage form.  2, record 2, English, - all%2Dmeat%20sausage

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 OBS

Proposition construite par analogie avec le terme «saucisse pur bœuf».  2, record 2, French, - saucisse%20tout%20viande

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Sausages are made from pork, beef, lamb and sometimes, mechanically deboned poultry. The meat is truffed into casings of various sizes.  1, record 3, English, - sausage

Record number: 3, Textual support number: 1 OBS

The term "saucissons" refers to large sausages.  1, record 3, English, - sausage

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Préparation de charcuterie à base, le plus souvent, de viande de porc, de veau ou de bœuf et de gras de porc hachés, épicée et salée, contenue dans un boyau, de forme allongée et fermée aux deux bouts.  1, record 3, French, - saucisse

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

Swollen digit, in which the swelling involves not only the joint capsule but the extra-articular areas, commonly seen in psoriatic arthritis.  3, record 4, English, - sausage%20digit

Record number: 4, Textual support number: 1 CONT

Synovial thickening in a tendon sheath, common in Reiter's syndrome or psoriatic arthritis, produces a "sausage" finger or "sausage" toe appearance. In general, synovial swelling is most pronounced on extensor surfaces of joints where the capsule is more distensible.  2, record 4, English, - sausage%20digit

Record number: 4, Textual support number: 1 OBS

In this context, the term "digit" mainly applies to the toe, but it could also refer to the finger.  3, record 4, English, - sausage%20digit

Record number: 4, Textual support number: 2 OBS

Definition from the International Dictionary of Medicine and Biology, 1986, vol. 1, p. 794.  4, record 4, English, - sausage%20digit

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Gonflement rouge ou violacé de l'orteil qui présente un aspect boudiné; l'inflammation vive des interphalangiennes, souvent associée à une ténosynovite, évoque un rhumatisme psoriasique, mais s'observe aussi dans le syndrome de Fiessinger-Leroy-Reiter et les arthrites des entéropathies.  2, record 4, French, - orteil%20en%20saucisse

Record number: 4, Textual support number: 1 OBS

Définition d'après Pathologie des orteils, 1985, pp. 136, 143 et Maladies des os et des articulations, 1982, p. 759k  3, record 4, French, - orteil%20en%20saucisse

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 OBS

Término formado a partir de la fuente Diccionari Enciclopèdic de Medicina, Barcelona: Fundació Enciclopèdia Catalana, 1990.  1, record 4, Spanish, - dedo%20de%20salchicha

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Sausage of Germany. ..., sausages can be divided into 3 categories: Bruhwurst, (fresh sausage), Kochwurst (pre-cooked sausage) and Rohwurst (raw cured sausage).  2, record 5, English, - Kochwurst

Record number: 5, Textual support number: 2 CONT

The seemingly endless varieties of wurste (sausages) can, ... be placed in general categories: rohwurst is cured and smoked sausage ready to slice and eat; bruhwurst is sausage that is smoked then scalded and usually eaten heated; kochwurst is smoked sausage already well cooked and may be eaten as is or heated; bratwurst is the large category of sausages that are sold raw (but may be spiced, smoked, and cured for flavor) and usually pan-fried before eating.  4, record 5, English, - Kochwurst

Record number: 5, Textual support number: 3 CONT

Cooked Link Sausage - Wieners, Frankfurters, Knackwurst, Cooked Bratwurst, Ring Bologna, and other link sausage marked "cooked." These sausage need only to be heated through. This can be done in a variety of ways: Boiling Water: Bring a pan of water to a boil. Remove from heat and add sausage. Cover pan and let stand until sausage is heated through, approximately 10-15 minutes. Baked: Cooked sausage can be cut in slices or chunks and mixed into a variety of casserole dishes, or placed whole atop food in a casserole, and baked in a moderate oven. Cooked sausage can also be microwaved, grilled, or pan-fried.  5, record 5, English, - Kochwurst

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

Comment fabriquer une «Kochwurst» (saucisse à faire cuire)? Les «Kochwürste» sont principalement fabriquées avec de la viande bouillie ou précuite. En général, elles sont solidifiées, à l'exception de la «Leberwurst» (saucisse au pâté de foie) qui à froid est prête à être tartinée. En dehors de la viande et du lard, on utilise aussi du foie (pour la saucisse au pâté de foie), de la langue (pour la saucisse à la langue) et du sang (par exemple pour le boudin ou la saucisse de Thüringe «Thüringer Rotwurst»). Ces ingrédients sont broyés, salés, assaisonnés et chauffés une nouvelle fois après avoir été mis dans des boyaux naturels ou artificiels. En y ajoutant certaines épices ou truffes, on obtient une grande variété de produits. Le cas échéant, on peut donner ou non un goût de fumée à l'ensemble. Les «Kochwürste» ne se conservent pas très longtemps, il faut donc les consommer rapidement et les garder au réfrigérateur.  7, record 5, French, - Kochwurst

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 CONT

Alemania puede ser considerada como el país de los embutidos por excelencia. [...] Los embutidos se dividen según su proceso de elaboración en tres grandes grupos. El grupo más numeroso de especialidades, aproximadamente unas 700, correspondería a la variedad Brühwurst (embutidos cocidos). El segundo grupo en importancia sería el de Rohwurst (embutidos curados), con más de 600 variedades diferentes; y el tercer grupo, con unas 200 variedades, serían los embutidos de la especialidad Kochwurst (embutidos para hervir).  2, record 5, Spanish, - embutido%20Kochwurst

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

Swollen digit, in which the swelling involves not only the joint capsule but the extra-articular areas, commonly seen in psoriatic arthritis.  2, record 6, English, - sausage%20digit

Record number: 6, Textual support number: 1 OBS

Definition from MBIOL, 1986, vol. 1, p. 794.  3, record 6, English, - sausage%20digit

Record number: 6, Textual support number: 1 CONT

Psoriatic arthritis involving ... proximal [or distal] interphalangeal joints of an index finger with an associated flexor tenosynovitis ... gives rise to the so-called "sausage digit".  4, record 6, English, - sausage%20digit

Record number: 6, Textual support number: 2 OBS

In this context, the English term "digit" mainly applies to the finger, but it could also refer to the toe.  2, record 6, English, - sausage%20digit

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Doigt gonflé dans son ensemble (en particulier la membrane synoviale et la gaine tendineuse), caractéristique du rhumatisme psoriasique.  3, record 6, French, - doigt%20en%20saucisse

Record number: 6, Textual support number: 1 CONT

[Au cours du rhumatisme psoriasique,] lorsqu'il y a sur un même doigt une arthrite d'un interphalangienne distale, d'un interphalangienne proximale et une ténosynovite du tendon fléchisseur, le doigt prend un aspect particulier qui a été décrit par Weissenbach [...] sous le nom de "doigt en saucisse" : le doigt gonflé dans son ensemble est recouvert d'une peau oedématiée rouge et chaude.  1, record 6, French, - doigt%20en%20saucisse

Record 6,  Textual support,  Spanish