article of food consisting of chopped or minced meat, seasoned and stuffed into the cleaned gut of an ox, sheep, or pig, and tied at regular intervals, mid-15c., sawsyge, sausige, from Old North French saussiche (Old French saussice, Modern French saucisse), from Vulgar Latin *salsica "sausage," from salsicus "seasoned with salt," from Latin salsus "salted," from past participle of Old Latin sallere "to salt," from sal (genitive salis) "salt" (from PIE root *sal- "salt").
In 16c.-17c. often sawsage, sassage; Dickens has the latter as a colloquial pronunciation in 1837. Sausage factory in the literal sense is attested by 1831.
"spiced pork sausage," 1846, from Spanish chorizo, ultimately from Medieval Latin salsicia "sausage" from Latin salsicus "seasoned with salt" (see sausage).
type of salted, flavored Italian sausage, 1852, from Italian salami, plural of salame "spiced pork sausage," from Vulgar Latin *salamen, from *salare "to salt," from Latin sal (genitive salis) "salt" (from PIE root *sal- "salt").
"beef and pork sausage seasoned with pepper," by 1904, from Italian peperone "chilli," from pepe (see pepper (n.)).