"saveloy" meaning in All languages combined

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "ine-pro",
        "3": "*ḱerh₂-"
      },
      "expansion": "",
      "name": "root"
    },
    {
      "args": {
        "1": "corruption"
      },
      "expansion": "corruption",
      "name": "glossary"
    },
    {
      "args": {
        "1": "en",
        "2": "cervelat",
        "t": "Swiss smoked beef or pork sausage"
      },
      "expansion": "cervelat (“Swiss smoked beef or pork sausage”)",
      "name": "m"
    },
    {
      "args": {
        "1": "en",
        "2": "fr",
        "3": "cervelas",
        "t": "type of thick, short sausage"
      },
      "expansion": "French cervelas (“type of thick, short sausage”)",
      "name": "der"
    },
    {
      "args": {
        "1": "en",
        "2": "Savoy",
        "t": "historical region in western Europe now shared between modern France, Italy, and Switzerland"
      },
      "expansion": "Savoy (“historical region in western Europe now shared between modern France, Italy, and Switzerland”)",
      "name": "m"
    },
    {
      "args": {
        "1": "en",
        "2": "fro",
        "3": "cervelat"
      },
      "expansion": "Old French cervelat",
      "name": "der"
    },
    {
      "args": {
        "1": "en",
        "2": "it",
        "3": "cervellata"
      },
      "expansion": "Italian cervellata",
      "name": "der"
    },
    {
      "args": {
        "1": "it",
        "2": "cervelletto",
        "t": "cerebellum"
      },
      "expansion": "Italian cervelletto (“cerebellum”)",
      "name": "noncog"
    },
    {
      "args": {
        "1": "it",
        "2": "cervello",
        "t": "brain"
      },
      "expansion": "cervello (“brain”)",
      "name": "m"
    },
    {
      "args": {
        "1": "en",
        "2": "lmo",
        "3": "zervelada"
      },
      "expansion": "Lombard zervelada",
      "name": "der"
    },
    {
      "args": {
        "1": "en",
        "2": "la",
        "3": "cerebellum",
        "t": "brain; little brain"
      },
      "expansion": "Latin cerebellum (“brain; little brain”)",
      "name": "der"
    },
    {
      "args": {
        "1": "la",
        "2": "cerebrum",
        "t": "brain"
      },
      "expansion": "cerebrum (“brain”)",
      "name": "m"
    },
    {
      "args": {
        "1": "en",
        "2": "itc-pro",
        "3": "*kerazrom"
      },
      "expansion": "Proto-Italic *kerazrom",
      "name": "der"
    },
    {
      "args": {
        "1": "en",
        "2": "ine-pro",
        "3": "*ḱerh₂-",
        "t": "head, top; horn"
      },
      "expansion": "Proto-Indo-European *ḱerh₂- (“head, top; horn”)",
      "name": "der"
    },
    {
      "args": {
        "1": "diminutive"
      },
      "expansion": "diminutive",
      "name": "glossary"
    },
    {
      "args": {
        "1": "la",
        "2": "-ellum",
        "pos": "suffix forming diminutives"
      },
      "expansion": "-ellum (suffix forming diminutives)",
      "name": "m"
    }
  ],
  "etymology_text": "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).",
  "forms": [
    {
      "form": "saveloys",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {},
      "expansion": "saveloy (plural saveloys)",
      "name": "en-noun"
    }
  ],
  "hyphenation": [
    "sa‧ve‧loy"
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "Australian English",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "British English",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
          ],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "English entries with topic categories using raw markup",
          "parents": [
            "Entries with topic categories using raw markup",
            "Entry maintenance"
          ],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Mandarin terms with redundant transliterations",
          "parents": [
            "Terms with redundant transliterations",
            "Entry maintenance"
          ],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "New Zealand English",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "topical",
          "langcode": "en",
          "name": "Sausages",
          "orig": "en:Sausages",
          "parents": [
            "Meats",
            "Foods",
            "Eating",
            "Food and drink",
            "Human behaviour",
            "All topics",
            "Human",
            "Fundamental"
          ],
          "source": "w"
        }
      ],
      "derived": [
        {
          "word": "battered sav"
        },
        {
          "word": "cocktail sav"
        },
        {
          "word": "fair suck of the sav"
        },
        {
          "word": "sav"
        },
        {
          "word": "saveloy dip"
        }
      ],
      "examples": [
        {
          "ref": "1788, [Hannah] Glasse, “Of Hogs-puddings, Sausages, &c.”, in The Art of Cookery, Made Plain and Easy; […], new edition, London: […] J[ohn] Rivington and Sons, […], →OCLC, page 257",
          "text": "Savoloys. TAKE ſix pounds of young pork, free it from bone and ſkin, and ſalt it with one ounce of ſalt-petre, and a pound of common ſalt, for two days; [...]",
          "type": "quotation"
        },
        {
          "ref": "[1810], [Esther Copley], “Stuffings, Seasonings, Forcemeat, &c.”, in The Cook’s Complete Guide, on the Principles of Frugality, Comfort, and Elegance […], London: George Virtue, […], →OCLC, page 394",
          "text": "Savaloys, or Cervelas. [...] Fill the gut, and bake the savaloys for half an hour in a moderate oven.",
          "type": "quotation"
        },
        {
          "ref": "1839 May 16, Henry Buckler, “London and Middlesex Cases”, in Central Criminal Court. Minutes of Evidence, Taken in Shorthand, volume XII, London: George Hebert, […], →OCLC, paragraph 1540, page 63",
          "text": "GEORGE PUCILL was indicted for stealing, on the 13th of April 15 savoloys, value 1s. 3d.; and ¾lb. tripe, value 2d., the goods of George Anderson, his master. George Anderson. [...] I saw some savoloys projecting from a hole in his smock-frock—I then found fifteen more round his body and over his arms— [...] Thomas Arnold (police constable H. 127) I took the prisoner, and found the tripe and savoloys—he said he was going to take them home for his supper. (The prisoner received a good character, and the prosecutor promised still to employ him.)",
          "type": "quotation"
        },
        {
          "ref": "1855 May, “The Lamplighter: A Model Story for Young Authors”, in Harper’s New Monthly Magazine, volume X, number LX, New York, N.Y.: Harper & Brothers, […], →OCLC, chapter II, page 818",
          "text": "\"She always has a savaloy for supper, and I'm going to fetch it, and the beer.\" [...] [H]e walked arm-in-arm with the golden-tressed creature who now carried the savaloy for her mother in a piece of old newspaper!",
          "type": "quotation"
        },
        {
          "ref": "1882, Henry Arthur Jones, “The Silver King”, in Russell Jackson, editor, Plays by Henry Arthur Jones: The Silver King, The Case of the Rebellious Susan, The Liars (British and American Playwrights, 1750–1920), Cambridge, Cambridgeshire, New York, N.Y.: Cambridge University Press, published 1982, act III, scene ii, page 70",
          "text": "Saveloys! After all, there's nothing like saveloys, is there? Talk about your partridge, your venison, and your 'are, why, I've tasted saveloys as 'ud give 'em all a start if it came to a question of game.",
          "type": "quotation"
        },
        {
          "ref": "1987, Elizabeth Baker, Elton Baker, The Unmedical Book: How to Conquer Disease, Lose Weight, Avoid Suffering & Save Money, [Portland, Or.]: Drelwood Publications, page 103",
          "text": "When a local butcher gave her a party savoloy (a highly \"treated\" sausage) she became so hyperactive for the next six hours, she threw tantrum after tantrum.",
          "type": "quotation"
        },
        {
          "ref": "1995, John Canter, Aran Song, Indreabhán, County Galway: Cló Iar-Chonnacht, page 42",
          "text": "[...] I used to go in the early mornings to shoo the hens from their nests to get the brown eggs with the dark speckles that the cook would fry with saveloy sausages which my grandmother had ordered while the eggs were still warm [...]",
          "type": "quotation"
        },
        {
          "ref": "2004, Bryan Magee, chapter 5, in Clouds of Glory: A Hoxton Childhood, London: Pimlico, page 59",
          "text": "If you pushed a little further up through the crowd you would see, on the other side, an old bloke with gingery hair who wore a long, thin, ochre-coloured coat, sitting there all day on a high wooden stool shouting: ‘Savaloys! Savaloys! Savaloys!’",
          "type": "quotation"
        },
        {
          "ref": "2013, Richard Flanagan, chapter 8, in The Narrow Road to the Deep North (A Borzoi Book), New York, N.Y.: Alfred A[braham] Knopf, published 2014, page 171",
          "text": "He's free, you idiot, Sheephead Morton said, parting his own wet hair with his saveloy fingers and putting his slouch hat back on.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "A seasoned and smoked pork sausage, normally purchased ready-cooked."
      ],
      "hypernyms": [
        {
          "word": "sausage"
        }
      ],
      "hyponyms": [
        {
          "word": "battered sav"
        },
        {
          "tags": [
            "Australia",
            "New-Zealand"
          ],
          "word": "cheerio"
        },
        {
          "word": "cocktail sausage"
        },
        {
          "word": "cocktail sav"
        },
        {
          "tags": [
            "Australia",
            "New-Zealand"
          ],
          "word": "little boy"
        }
      ],
      "id": "en-saveloy-en-noun-wns5KRxg",
      "links": [
        [
          "seasoned",
          "seasoned#Adjective"
        ],
        [
          "smoked",
          "smoked#Adjective"
        ],
        [
          "pork",
          "pork"
        ],
        [
          "sausage",
          "sausage"
        ],
        [
          "purchased",
          "purchase#Verb"
        ],
        [
          "ready",
          "ready"
        ],
        [
          "cooked",
          "cooked#Adjective"
        ]
      ],
      "raw_glosses": [
        "(chiefly Australia, British, New Zealand) A seasoned and smoked pork sausage, normally purchased ready-cooked."
      ],
      "synonyms": [
        {
          "tags": [
            "Australia",
            "New-Zealand",
            "colloquial"
          ],
          "word": "sav"
        },
        {
          "word": "savaloy"
        },
        {
          "word": "savoloy"
        }
      ],
      "tags": [
        "Australia",
        "British",
        "New-Zealand"
      ],
      "translations": [
        {
          "code": "bg",
          "lang": "Bulgarian",
          "roman": "nadenica",
          "sense": "seasoned and smoked pork sausage, normally purchased ready-cooked",
          "tags": [
            "feminine"
          ],
          "word": "наденица"
        },
        {
          "code": "cmn",
          "lang": "Chinese Mandarin",
          "sense": "seasoned and smoked pork sausage, normally purchased ready-cooked",
          "word": "紅腸"
        },
        {
          "code": "cmn",
          "lang": "Chinese Mandarin",
          "roman": "hóngcháng",
          "sense": "seasoned and smoked pork sausage, normally purchased ready-cooked",
          "word": "红肠"
        },
        {
          "code": "fr",
          "lang": "French",
          "sense": "seasoned and smoked pork sausage, normally purchased ready-cooked",
          "tags": [
            "masculine"
          ],
          "word": "cervelas"
        },
        {
          "code": "hu",
          "lang": "Hungarian",
          "sense": "seasoned and smoked pork sausage, normally purchased ready-cooked",
          "word": "szafaládé"
        },
        {
          "code": "hu",
          "lang": "Hungarian",
          "sense": "seasoned and smoked pork sausage, normally purchased ready-cooked",
          "word": "krinolin"
        },
        {
          "code": "ru",
          "lang": "Russian",
          "roman": "servelát",
          "sense": "seasoned and smoked pork sausage, normally purchased ready-cooked",
          "tags": [
            "masculine"
          ],
          "word": "сервела́т"
        },
        {
          "code": "ru",
          "lang": "Russian",
          "roman": "sardélʹka",
          "sense": "seasoned and smoked pork sausage, normally purchased ready-cooked",
          "tags": [
            "feminine"
          ],
          "word": "сарде́лька"
        }
      ]
    }
  ],
  "sounds": [
    {
      "ipa": "/ˈsævəlɔɪ/",
      "tags": [
        "Received-Pronunciation"
      ]
    },
    {
      "ipa": "/ˈsævəˌlɔɪ/",
      "tags": [
        "General-American"
      ]
    },
    {
      "ipa": "/ˈsævəloɪ/",
      "tags": [
        "General-Australian"
      ]
    },
    {
      "ipa": "/ˈsɛvəloe/",
      "tags": [
        "New-Zealand"
      ]
    },
    {
      "audio": "LL-Q1860 (eng)-Vealhurl-saveloy.wav",
      "mp3_url": "https://upload.wikimedia.org/wikipedia/commons/transcoded/1/15/LL-Q1860_%28eng%29-Vealhurl-saveloy.wav/LL-Q1860_%28eng%29-Vealhurl-saveloy.wav.mp3",
      "ogg_url": "https://upload.wikimedia.org/wikipedia/commons/transcoded/1/15/LL-Q1860_%28eng%29-Vealhurl-saveloy.wav/LL-Q1860_%28eng%29-Vealhurl-saveloy.wav.ogg",
      "tags": [
        "Southern-England"
      ],
      "text": "Audio (Southern England)"
    }
  ],
  "word": "saveloy"
}

{
  "derived": [
    {
      "word": "battered sav"
    },
    {
      "word": "cocktail sav"
    },
    {
      "word": "fair suck of the sav"
    },
    {
      "word": "sav"
    },
    {
      "word": "saveloy dip"
    }
  ],
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "ine-pro",
        "3": "*ḱerh₂-"
      },
      "expansion": "",
      "name": "root"
    },
    {
      "args": {
        "1": "corruption"
      },
      "expansion": "corruption",
      "name": "glossary"
    },
    {
      "args": {
        "1": "en",
        "2": "cervelat",
        "t": "Swiss smoked beef or pork sausage"
      },
      "expansion": "cervelat (“Swiss smoked beef or pork sausage”)",
      "name": "m"
    },
    {
      "args": {
        "1": "en",
        "2": "fr",
        "3": "cervelas",
        "t": "type of thick, short sausage"
      },
      "expansion": "French cervelas (“type of thick, short sausage”)",
      "name": "der"
    },
    {
      "args": {
        "1": "en",
        "2": "Savoy",
        "t": "historical region in western Europe now shared between modern France, Italy, and Switzerland"
      },
      "expansion": "Savoy (“historical region in western Europe now shared between modern France, Italy, and Switzerland”)",
      "name": "m"
    },
    {
      "args": {
        "1": "en",
        "2": "fro",
        "3": "cervelat"
      },
      "expansion": "Old French cervelat",
      "name": "der"
    },
    {
      "args": {
        "1": "en",
        "2": "it",
        "3": "cervellata"
      },
      "expansion": "Italian cervellata",
      "name": "der"
    },
    {
      "args": {
        "1": "it",
        "2": "cervelletto",
        "t": "cerebellum"
      },
      "expansion": "Italian cervelletto (“cerebellum”)",
      "name": "noncog"
    },
    {
      "args": {
        "1": "it",
        "2": "cervello",
        "t": "brain"
      },
      "expansion": "cervello (“brain”)",
      "name": "m"
    },
    {
      "args": {
        "1": "en",
        "2": "lmo",
        "3": "zervelada"
      },
      "expansion": "Lombard zervelada",
      "name": "der"
    },
    {
      "args": {
        "1": "en",
        "2": "la",
        "3": "cerebellum",
        "t": "brain; little brain"
      },
      "expansion": "Latin cerebellum (“brain; little brain”)",
      "name": "der"
    },
    {
      "args": {
        "1": "la",
        "2": "cerebrum",
        "t": "brain"
      },
      "expansion": "cerebrum (“brain”)",
      "name": "m"
    },
    {
      "args": {
        "1": "en",
        "2": "itc-pro",
        "3": "*kerazrom"
      },
      "expansion": "Proto-Italic *kerazrom",
      "name": "der"
    },
    {
      "args": {
        "1": "en",
        "2": "ine-pro",
        "3": "*ḱerh₂-",
        "t": "head, top; horn"
      },
      "expansion": "Proto-Indo-European *ḱerh₂- (“head, top; horn”)",
      "name": "der"
    },
    {
      "args": {
        "1": "diminutive"
      },
      "expansion": "diminutive",
      "name": "glossary"
    },
    {
      "args": {
        "1": "la",
        "2": "-ellum",
        "pos": "suffix forming diminutives"
      },
      "expansion": "-ellum (suffix forming diminutives)",
      "name": "m"
    }
  ],
  "etymology_text": "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).",
  "forms": [
    {
      "form": "saveloys",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {},
      "expansion": "saveloy (plural saveloys)",
      "name": "en-noun"
    }
  ],
  "hypernyms": [
    {
      "word": "sausage"
    }
  ],
  "hyphenation": [
    "sa‧ve‧loy"
  ],
  "hyponyms": [
    {
      "word": "battered sav"
    },
    {
      "tags": [
        "Australia",
        "New-Zealand"
      ],
      "word": "cheerio"
    },
    {
      "word": "cocktail sausage"
    },
    {
      "word": "cocktail sav"
    },
    {
      "tags": [
        "Australia",
        "New-Zealand"
      ],
      "word": "little boy"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        "Australian English",
        "British English",
        "English 3-syllable words",
        "English countable nouns",
        "English entries with incorrect language header",
        "English entries with topic categories using raw markup",
        "English lemmas",
        "English nouns",
        "English terms derived from French",
        "English terms derived from Italian",
        "English terms derived from Latin",
        "English terms derived from Lombard",
        "English terms derived from Old French",
        "English terms derived from Proto-Indo-European",
        "English terms derived from Proto-Italic",
        "English terms derived from the Proto-Indo-European root *ḱerh₂-",
        "English terms with IPA pronunciation",
        "English terms with audio links",
        "English terms with quotations",
        "Mandarin terms with redundant transliterations",
        "New Zealand English",
        "en:Sausages"
      ],
      "examples": [
        {
          "ref": "1788, [Hannah] Glasse, “Of Hogs-puddings, Sausages, &c.”, in The Art of Cookery, Made Plain and Easy; […], new edition, London: […] J[ohn] Rivington and Sons, […], →OCLC, page 257",
          "text": "Savoloys. TAKE ſix pounds of young pork, free it from bone and ſkin, and ſalt it with one ounce of ſalt-petre, and a pound of common ſalt, for two days; [...]",
          "type": "quotation"
        },
        {
          "ref": "[1810], [Esther Copley], “Stuffings, Seasonings, Forcemeat, &c.”, in The Cook’s Complete Guide, on the Principles of Frugality, Comfort, and Elegance […], London: George Virtue, […], →OCLC, page 394",
          "text": "Savaloys, or Cervelas. [...] Fill the gut, and bake the savaloys for half an hour in a moderate oven.",
          "type": "quotation"
        },
        {
          "ref": "1839 May 16, Henry Buckler, “London and Middlesex Cases”, in Central Criminal Court. Minutes of Evidence, Taken in Shorthand, volume XII, London: George Hebert, […], →OCLC, paragraph 1540, page 63",
          "text": "GEORGE PUCILL was indicted for stealing, on the 13th of April 15 savoloys, value 1s. 3d.; and ¾lb. tripe, value 2d., the goods of George Anderson, his master. George Anderson. [...] I saw some savoloys projecting from a hole in his smock-frock—I then found fifteen more round his body and over his arms— [...] Thomas Arnold (police constable H. 127) I took the prisoner, and found the tripe and savoloys—he said he was going to take them home for his supper. (The prisoner received a good character, and the prosecutor promised still to employ him.)",
          "type": "quotation"
        },
        {
          "ref": "1855 May, “The Lamplighter: A Model Story for Young Authors”, in Harper’s New Monthly Magazine, volume X, number LX, New York, N.Y.: Harper & Brothers, […], →OCLC, chapter II, page 818",
          "text": "\"She always has a savaloy for supper, and I'm going to fetch it, and the beer.\" [...] [H]e walked arm-in-arm with the golden-tressed creature who now carried the savaloy for her mother in a piece of old newspaper!",
          "type": "quotation"
        },
        {
          "ref": "1882, Henry Arthur Jones, “The Silver King”, in Russell Jackson, editor, Plays by Henry Arthur Jones: The Silver King, The Case of the Rebellious Susan, The Liars (British and American Playwrights, 1750–1920), Cambridge, Cambridgeshire, New York, N.Y.: Cambridge University Press, published 1982, act III, scene ii, page 70",
          "text": "Saveloys! After all, there's nothing like saveloys, is there? Talk about your partridge, your venison, and your 'are, why, I've tasted saveloys as 'ud give 'em all a start if it came to a question of game.",
          "type": "quotation"
        },
        {
          "ref": "1987, Elizabeth Baker, Elton Baker, The Unmedical Book: How to Conquer Disease, Lose Weight, Avoid Suffering & Save Money, [Portland, Or.]: Drelwood Publications, page 103",
          "text": "When a local butcher gave her a party savoloy (a highly \"treated\" sausage) she became so hyperactive for the next six hours, she threw tantrum after tantrum.",
          "type": "quotation"
        },
        {
          "ref": "1995, John Canter, Aran Song, Indreabhán, County Galway: Cló Iar-Chonnacht, page 42",
          "text": "[...] I used to go in the early mornings to shoo the hens from their nests to get the brown eggs with the dark speckles that the cook would fry with saveloy sausages which my grandmother had ordered while the eggs were still warm [...]",
          "type": "quotation"
        },
        {
          "ref": "2004, Bryan Magee, chapter 5, in Clouds of Glory: A Hoxton Childhood, London: Pimlico, page 59",
          "text": "If you pushed a little further up through the crowd you would see, on the other side, an old bloke with gingery hair who wore a long, thin, ochre-coloured coat, sitting there all day on a high wooden stool shouting: ‘Savaloys! Savaloys! Savaloys!’",
          "type": "quotation"
        },
        {
          "ref": "2013, Richard Flanagan, chapter 8, in The Narrow Road to the Deep North (A Borzoi Book), New York, N.Y.: Alfred A[braham] Knopf, published 2014, page 171",
          "text": "He's free, you idiot, Sheephead Morton said, parting his own wet hair with his saveloy fingers and putting his slouch hat back on.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "A seasoned and smoked pork sausage, normally purchased ready-cooked."
      ],
      "links": [
        [
          "seasoned",
          "seasoned#Adjective"
        ],
        [
          "smoked",
          "smoked#Adjective"
        ],
        [
          "pork",
          "pork"
        ],
        [
          "sausage",
          "sausage"
        ],
        [
          "purchased",
          "purchase#Verb"
        ],
        [
          "ready",
          "ready"
        ],
        [
          "cooked",
          "cooked#Adjective"
        ]
      ],
      "raw_glosses": [
        "(chiefly Australia, British, New Zealand) A seasoned and smoked pork sausage, normally purchased ready-cooked."
      ],
      "synonyms": [
        {
          "tags": [
            "Australia",
            "New-Zealand",
            "colloquial"
          ],
          "word": "sav"
        }
      ],
      "tags": [
        "Australia",
        "British",
        "New-Zealand"
      ]
    }
  ],
  "sounds": [
    {
      "ipa": "/ˈsævəlɔɪ/",
      "tags": [
        "Received-Pronunciation"
      ]
    },
    {
      "ipa": "/ˈsævəˌlɔɪ/",
      "tags": [
        "General-American"
      ]
    },
    {
      "ipa": "/ˈsævəloɪ/",
      "tags": [
        "General-Australian"
      ]
    },
    {
      "ipa": "/ˈsɛvəloe/",
      "tags": [
        "New-Zealand"
      ]
    },
    {
      "audio": "LL-Q1860 (eng)-Vealhurl-saveloy.wav",
      "mp3_url": "https://upload.wikimedia.org/wikipedia/commons/transcoded/1/15/LL-Q1860_%28eng%29-Vealhurl-saveloy.wav/LL-Q1860_%28eng%29-Vealhurl-saveloy.wav.mp3",
      "ogg_url": "https://upload.wikimedia.org/wikipedia/commons/transcoded/1/15/LL-Q1860_%28eng%29-Vealhurl-saveloy.wav/LL-Q1860_%28eng%29-Vealhurl-saveloy.wav.ogg",
      "tags": [
        "Southern-England"
      ],
      "text": "Audio (Southern England)"
    }
  ],
  "synonyms": [
    {
      "word": "savaloy"
    },
    {
      "word": "savoloy"
    }
  ],
  "translations": [
    {
      "code": "bg",
      "lang": "Bulgarian",
      "roman": "nadenica",
      "sense": "seasoned and smoked pork sausage, normally purchased ready-cooked",
      "tags": [
        "feminine"
      ],
      "word": "наденица"
    },
    {
      "code": "cmn",
      "lang": "Chinese Mandarin",
      "sense": "seasoned and smoked pork sausage, normally purchased ready-cooked",
      "word": "紅腸"
    },
    {
      "code": "cmn",
      "lang": "Chinese Mandarin",
      "roman": "hóngcháng",
      "sense": "seasoned and smoked pork sausage, normally purchased ready-cooked",
      "word": "红肠"
    },
    {
      "code": "fr",
      "lang": "French",
      "sense": "seasoned and smoked pork sausage, normally purchased ready-cooked",
      "tags": [
        "masculine"
      ],
      "word": "cervelas"
    },
    {
      "code": "hu",
      "lang": "Hungarian",
      "sense": "seasoned and smoked pork sausage, normally purchased ready-cooked",
      "word": "szafaládé"
    },
    {
      "code": "hu",
      "lang": "Hungarian",
      "sense": "seasoned and smoked pork sausage, normally purchased ready-cooked",
      "word": "krinolin"
    },
    {
      "code": "ru",
      "lang": "Russian",
      "roman": "servelát",
      "sense": "seasoned and smoked pork sausage, normally purchased ready-cooked",
      "tags": [
        "masculine"
      ],
      "word": "сервела́т"
    },
    {
      "code": "ru",
      "lang": "Russian",
      "roman": "sardélʹka",
      "sense": "seasoned and smoked pork sausage, normally purchased ready-cooked",
      "tags": [
        "feminine"
      ],
      "word": "сарде́лька"
    }
  ],
  "word": "saveloy"
}