SAW-sij-iz
/ˈsɔsɪdʒɪz/
Sausages is pronounced SAW-sij-iz (/ˈsɔsɪdʒɪz/). Sausages are food made from ground meat, often pork or beef, seasoned and stuffed into casings. They are typically cooked before eating and come in many regional varieties. The term emphasizes the product itself rather than a single kind, and is commonly used in culinary and grocery contexts.
nounSausages are food made from ground meat, often pork or beef, seasoned and stuffed into casings. They are typically cooked before eating and come in many regional varieties. The term emphasizes the product itself rather than a single kind, and is commonly used in culinary and grocery contexts.
How to Pronounce Sausages
"I bought a packet of sausages for breakfast and grilled them with peppers."
"Regional sausages vary greatly in herbs and spice blends."
"She added sausages to the pasta for extra flavor and protein."
Say SAW-sij-iz with the primary stress on the first syllable: /ˈsɔː.sɪ.dʒɪz/ in US/UK. The first vowel is a long aw sound, the middle is a short i as in 'sit', and the final syllable uses a soft -ɪdʒ pronunciation followed by z. Keep the 's' sound clear and don’t merge the second and third syllables; you want SAW-suh-jiz with a crisp dʒ before the final z. Audio reference: listen to native speakers pronouncing 'sausages' in phrase contexts on Pronounce or Forvo.
Two frequent errors: (1) Over-splitting the word into SAW-soo-ji-z with a prolonged second syllable; instead use /ˈsɔː.sɪ.dʒɪz/ with a short /ɪ/ in the second syllable. (2) Mispronouncing /dʒ/ as /tʃ/ or softening it to /ɡ/; ensure you release a clear /dʒ/ as in 'judge' before the final z. Focus on keeping the third syllable compact and avoid adding extra vowel sounds between /sɪ/ and /dʒ/.
In US and UK English, the word is /ˈsɔː.sɪ.dʒɪz/, with a rhotic or non-rhotic accent affecting the r-color and vowel length: US tends to a fuller /ɔː/ and a slightly longer /ɪ/; UK is similar but often with tighter vowel quality. Australian English typically has a broader vowel in the first syllable and a more relaxed /ɪ/ in the second; some speakers noticeably reduce the middle vowel, giving /ˈsɔː.sɪ.dʒɪz/ with less vowel length. All maintain the /dʒ/ sound before the final /ɪz/.
The difficulty centers on the cluster -saus- with /ɔː/ and the affricate /dʒ/ before the final /ɪz/. The transition from the open back vowel to the mid central-like /ɪ/ is tricky, and many non-native speakers mispronounce /sɔː/ as /sɒ/ or insert extra vowels. Also, the /dʒ/ before /z/ is a rapid, light release that requires precise tongue position. Practice with slow syllable-by-syllable enunciation and then connect the sounds smoothly.
A distinctive aspect is the rapid /dʒ/ before the final /ɪz/, which sits between an English affricate and a voiced palato-alveolar fricative in some accents. The 'au' spelling often yields the /ɔː/ vowel in many dialects, which is not the same as the short /ɒ/ sound. Focus on starting with a strong /s/ and delivering /ɔː/ then quickly glide into /ɪ.dʒ/ before the final /z/.
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The word sausage derives from the Old North French saussèce, influenced by the Latin salsus meaning salted. Early forms appeared in English as sausage in the 14th century, with regional spellings and varieties emerging across Europe. The core concept—meat minced and seasoned, then encased—traveled from medieval kitchens into modern food culture. In English, the plural saussages/sausages coalesced over time, with ’sausages’ standardized by the 18th–19th centuries as mass production and grocery retail expanded. The term’s evolution tracks shifts in meat preservation, spice exploitation, and culinary globalization, where different regions adapted the method to local tastes (pork, beef, venison, poultry) and casings (natural, synthetic). First known printed usage appears in mid- to late-medieval English texts, as cooks described methods for stuffing and cooking various meats into casings, reflecting a long-standing, cross-cultural tradition of preserved and portable protein. Modern usage nearly always refers to seasoned, casing-filled meat products intended for immediate cooking or consumption, while regional derivatives emphasize unique spice blends and meat sources, such as bratwurst, chorizo, and breakfast links.
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Words that rhyme with "Sausages"
-ges sounds
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