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English

Etymology

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cervellata (compare Italian cervelletto (“cerebellum”), cervello (“brain”), probably from the fact that the sausage was originally made from pork brains), from Old Milanese Lombard zervelada, from Latin cerebellum (“brain; little brain”), from cerebrum (“brain”) (ultimately from Proto-Indo-European *?erh?- (“head, top; horn”)) + -ellum (suffix forming diminutives).

Pronunciation

• (Received Pronunciation) IPA^(key): /?sæv?l??/
• (General American) IPA^(key): /?sæv??l??/
• (General Australian) IPA^(key): /?sæv?lo?/
• (General New Zealand) IPA^(key): /?s?v?loe/
• Hyphenation: sa?ve?loy

Noun

saveloy (plural saveloys)

1. (chiefly Australia, Britain, New Zealand) A seasoned and smoked pork sausage, normally purchased ready-cooked.

   Synonym: (Australia, New Zealand, colloquial) sav

Alternative forms

• savaloy
• savoloy

Hypernyms

• sausage

Hyponyms

Derived terms

Translations

References

Further reading

• saveloy on Wikipedia.Wikipedia

Anagrams

• Salovey