n
any food traditionally eaten with a bagel, as an accompaniment, topping or filling; including dairy products and pareve but not meat
n
Synonym of Frogmore stew
n
beerwurst; a smoked, seasoned Brühwurst-sausage originally from Bavaria in Germany, with a garlicky flavor and dark red color.
n
(US) A blood sausage, blood pudding
n
Alternative form of bologna (“sausage”) [A seasoned Italian sausage made from beef, pork or veal.]
n
(US) A kind of seasoned pork sausage, sometimes formed into patties, usually served at breakfast in the United States.
n
(Australia) A kind of spicy smoked Australian sausage.
n
(New Zealand, Australia) A small saveloy often consumed with tomato sauce at parties.
adj
Alternative form of cheesecakey [Resembling or characteristic of cheesecake (pie).]
n
A hot dog topped with chili con carne.
n
Alternative form of chili dog [A hot dog topped with chili con carne.]
n
A small saveloy often served as a party snack.
n
Alternative form of deviled ham [A mixture of ground ham with seasoning, making it spicy.]
n
(slang, idiomatic) Something which is easy; a piece of cake.
n
meat-free imitation bacon, generally made with tofu, tempeh, beans, or buckwheat.
n
(Canada) Smoked raw pork sausage of Mennonite origin.
n
(UK, dialect) A mixture of buttermilk and boiling whey; curds.
n
Alternative letter-case form of frankenfood [(colloquial, derogatory) Genetically modified food.]
n
(UK, US, Canada) A moist sausage of soft, even texture and flavor, often made from mechanically recovered meat or meat slurry.
adj
Alternative form of garlicky [Tasting or smelling of garlic.]
v
Synonym of hide the sausage
n
A sausage of the type used as a general ingredient in this sandwich.
n
(Canada, US, food, informal) A slightly spicy pork sausage flavoured with fennel and anise.
n
Alternative form of jossop [(regional, UK, school slang) Sauce, gravy, or syrup.]
n
A distinctive English pork sausage originating in Lincolnshire, seasoned with herbs (especially sage) and having an open, chunky texture from the pork being coarsely ground rather than minced.
n
Alternative form of linguica [A Portuguese garlic and paprika seasoned smoke cured pork sausage.]
n
A food, common in the Southern US, produced from pig liver and cornmeal and sometimes spices, typically sold in loaves, slices of which are then fried before consumption.
n
Alternative spelling of lunch meat [Any processed, prepackaged molded meat served sliced for consumption in sandwiches or salads.]
n
Alternative form of meatloaf [A dish of ground meat (usually made from ground beef, although lamb, pork, veal, venison, poultry and seafood are also used) formed into a loaf shape, mixed with egg and breadcrumbs, then baked or smoked, and usually served in slices.]
adj
Alternative spelling of meat and potatoes [(informal) Normal, average, typical, unexceptional, or nondescript.]
n
Alternative form of mortrew [(obsolete) A dish of meats and other ingredients, cooked together; an olla podrida.]
n
A kind of Friulian sausage made from pigs' snouts.
n
(by extension) An object which is long and thin like a noodle (sense 1).
n
(uncountable) Misguidedness or foolishness.
n
A man who makes or sells noodles.
n
(informal, rare) Love of noodles.
n
A culinary dish whose main ingredients are pork and beans, often in a sauce.
n
A pâté of fat goose liver; the lowest grade preparation of foie gras.
n
Rarebit; Welsh rabbit or a similar dish: melted cheese served atop toast.
adj
Alternative spelling of sagey [Flavored with or smelling of sage.]
v
Pronunciation spelling of sauce. [To add sauce to; to season.]
v
(slang) To send or hand over.
n
(historical) The part of a noble estate dedicated to making sauces.
n
(fortification) A fascine of more than ordinary length.
adj
Similar to sauce; having the consistency or texture of sauce.
n
The membrane into which the filling of a sausage is stuffed. Originally the washed intestine of an animal, now sometimes a synthetic substitute.
n
A facility producing sausage meat products.
n
The manufacture of sausages.
adj
Alternative form of sausagelike [Resembling a sausage; often specifically sausage-shaped.]
adj
(informal) sausagelike
adj
Alternative spelling of sausagey [(informal) sausagelike]
n
(chiefly Australia, Britain, New Zealand) A seasoned and smoked pork sausage, normally purchased ready-cooked.
n
Alternative spelling of saveloy [(chiefly Australia, Britain, New Zealand) A seasoned and smoked pork sausage, normally purchased ready-cooked.]
adj
Obsolete form of saucy. [Similar to sauce; having the consistency or texture of sauce.]
n
Alternative form of schmaltz [(uncountable) Liquid chicken fat.]
adj
(cooking) Producing its own sauce or juice in the cooking process.
n
Alternative form of schmaltz [(uncountable) Liquid chicken fat.]
n
Alternative form of sonofabitch stew [A cowboy dish of the Old West: a stew made with beef and offal.]
n
A spiced, cured pork sausage from the Balearic Islands.
n
A foodstuff made by boiling souse (pickled feet, ears, etc of a pig) into a glutinous mass, seasoning it heavily, and shaping it into loaves.
n
A vegetarian meat substitute made of soy.
n
(attributive) Wet noodle.
n
(Canada, US) A sausage made from beef, chicken or pork.
n
Alternative form of wurst [A German- or Austrian-style sausage.]
n
A mild cured ham that has a delicate pink meat; traditionally served with a Madeira sauce
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