A Quote by Jessamyn West

I am always jumping into the sausage grinder and deciding, even before I’m half ground, that I don’t want to be a sausage after all. — © Jessamyn West
I am always jumping into the sausage grinder and deciding, even before I’m half ground, that I don’t want to be a sausage after all.
I know I look like a piece of sausage to those lions. A sausage with braids.
Pride is all very well, but a sausage is a sausage.
I know how to make sausage, and now that I've seen how laws are made, I'll stick with sausage.
In sausage, fat is a source of both delightfully porky flavor and a springy texture. Without enough fat, sausage will be dry and tasteless.
I'm a vegetarian. You're a what? I don't eat meat. How can you not eat meat? I just don't. He says he does not eat meat. What? No meat? No meat. Steak? No... Chickens! No... And what about the sausage? No, no sausage, no meat! He says he does not eat any meat. Not even sausage? I know! What is wrong with him? What is wrong with you? Nothing, I just don't eat meat!
They say you don't want to know how sausage is made. Book coverage is like sausage in that way: better not to know exactly how the gatekeepers of mainstream media choose which books to crown as must-reads each season - just swallow it down with a cold beer and call it a night.
[Final diary entry:] Occupation is essential. And now with some pleasure I find that it's seven; and must cook dinner. Haddock and sausage meat. I think it is true that one gains a certain hold on sausage and haddock by writing them down.
So in order to make a large volume of sausage, you need to have a dedicated refrigerated room, where you can grind and mix and stuff and everything, because if sausage mixture gets too warm while you're forming it, it doesn't bind properly, and your sausages end up crumbly and dry.
I ate him," said the homunculus, biting into his sausage. The kids couldn't hide their looks of horror. He smiled, sausage juice running down his chin. "Oh, don't worry - I cooked him first. I'm not a barbarian.
It's the weirdest thing. Evan [Goldberg] was just telling me how weird it is that we won't be working on Sausage Party, to which I said, "Hopefully, we'll be working on Sausage Party 2." It was almost ten years ago when we came up with the idea.
When you cook a sausage, the skin sometimes breaks and the ground meat comes apart.
I changed my diet completely. You know, I'm from Cleveland, so I've always loved sausage and red meat and all of that stuff, so now I find myself not eating any of that, no red meat, no sausage. It's basically a vegetarian diet with a little bit of fish. I drink quarts of carrot juice, quarts of cranberry juice, endless amounts of water and nothing else.
I draw from life - but I always pulp my acquaintance before serving them up. You would never recognize a pig in a sausage.
Stretch of I-95 has already had one brush with disaster. In 2008 two contractors from the Pennsylvania Department of Transportation stopped to get a sausage sandwich, and parked their cars under this bridge. And fortunately they wanted that sausage sandwich because they saw one of these piers with an eight foot gash in it about five inches wide. And oh, they knew automatically that this bridge was in deep trouble.
I didn't like my mouth because I always felt like it was a sausage for a bottom lip, and I have an overbite, so I can't exactly close my mouth. It's really, really hard! But now I like it because it's kind of sultry, and it's my mouth. I should say I don't consider my bottom lip a sausage lip now - I like it, but I guess I grew into it. I definitely saved a couple hundred bucks instead of getting fillers.
The universe is a meat grinder and we're just pork in designer shoes, keeping busy so we can pretend we're not all headed for the sausage factory. Maybe I've been hallucinating this whole time and there is no Heaven and Hell. Instead of having to choose between God and the devil, maybe our only real choice comes down to link or patty?
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