saveloy

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• Received-Pronunciation: /ˈsævəlɔɪ/
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• Southern-England: Recorded audio is listed in the source snapshot.
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• General-American: /ˈsævəˌlɔɪ/
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• Australian: /ˈsævəloɪ/
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• New-Zealand: /ˈsɛvəloe/
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From a corruption of cervelat (“Swiss smoked beef or pork sausage”) or French cervelas (“type of thick, short sausage”) (perhaps influenced by Savoy (“historical region in western Europe now shared between modern France, Italy, and Switzerland”)), both from Old French cervelat, from Italian cervellata (compare Italian cervelletto (“cerebellum”), cervello (“brain”), probably from the fact that the sausage was originally made from pork brains), from Old Milanese Lombard zervelada, from Latin cerebellum (“brain; little brain”), from cerebrum (“brain”) (from Proto-Italic *kerazrom, ultimately from Proto-Indo-European *ḱerh2- (“head, top; horn”)) + -ellum (suffix forming diminutives).

7 source translations are retained for this English entry.

• Bulgarian: наденица (nadenica) — seasoned and smoked pork sausage, normally purchased ready-cooked
• Chinese Mandarin: 紅腸 /红肠 (hóngcháng) — seasoned and smoked pork sausage, normally purchased ready-cooked
• French: cervelas — seasoned and smoked pork sausage, normally purchased ready-cooked
• Hungarian: szafaládé — seasoned and smoked pork sausage, normally purchased ready-cooked
• Hungarian: krinolin — seasoned and smoked pork sausage, normally purchased ready-cooked
• Russian: сервела́т (servelát) — seasoned and smoked pork sausage, normally purchased ready-cooked
• Russian: сарде́лька (sardélʹka) — seasoned and smoked pork sausage, normally purchased ready-cooked