n
A spiced, heavily smoked Cajun pork sausage, often made from the entire gastrointestinal system of the pig.
n
Alternative spelling of applesauce [(slang, US, dated, 1920s) Nonsense, balderdash, bunk, piffle.]
n
(proscribed) Jus: a gravy served in or with a meat dish and made from its juices.
n
(Canada, US, Internet slang) Something which is awesome, cool or spectacular.
n
Alternative form of awesome sauce [Used other than figuratively or idiomatically: see awesome, sauce.]
n
Alternative form of awesome sauce [Used other than figuratively or idiomatically: see awesome, sauce.]
n
A type of sausage; bologna.
n
(dated) Various forms of tofu, made from soybeans.
n
A fillet of beef tenderloin steak coated with pâté de foie gras and a duxelles of mushrooms, wrapped in puff pastry and baked.
n
Bierwurst; a smoked, seasoned Brühwurst-sausage originally from Bavaria in Germany, with a garlicky flavor and dark red color.
n
a cooked sausage made out of meat (most often pork), blood and various other regional ingredients
n
a large Frankfurter (type of German sausage).
n
Synonym of boudin (“a sausage-shaped structure formed by this process”)
n
A small pork sausage, usually served fried.
n
(often uncapitalized) A kind of sausage, or a sausage of this kind; a liverwurst.
n
A sweet pickle used in sandwiches and burgers.
n
A hearty traditional British meat soup of disputed origin.
n
(Britain, Ireland, New Zealand, Australia) Cabbage and mashed potatoes etc. fried together.
n
Alternative form of botifarra [A spiced pork sausage typical of Catalan cuisine.]
n
Alternative form of cervelat [A Swiss smoked sausage made with pork or beef.]
n
A Swiss smoked sausage made with pork or beef.
n
(Ireland) a meal of mashed potatoes and scallions
n
Thin slices of chicken pressed together and breaded, with a filling of cheese and a ham slice inside, and baked or sautéed.
n
A hot dog made with chili con carne
n
(US) A deep-fried wet burrito
n
A type of sausage from Europe, typically of seasoned coarsely ground pork.
n
Alternative form of chippie sauce [(UK) A mixture of spirit vinegar and brown sauce, used as a condiment for chips.]
n
A Portuguese spiced sausage.
n
Alternative spelling of chateaubriand [A thick, juicy cut from the center of a beef tenderloin.]
n
A traditional Scottish dish made of boiled potatoes and boiled swede (or Scottish turnip) mashed together with chives. Often prepared on Burns night.
n
An Irish dish comprising layers of roughly sliced pork sausages and bacon rashers with sliced potatoes and onions.
n
Cooked, sliced meat served cold, as in a sandwich or a tray of finger food.
n
(US) Synonym of breakfast sausage
n
A traditional long English sausage made from chopped pork with pepper and herbs.
n
A German national dish consisting of hot pork sausage cut into slices and seasoned with curry ketchup.
n
Alternative form of Denver omelette [An omelette with diced ham, onions, and green bell peppers, or comparable fillings.]
n
(Australia, Eastern Australia) A type of processed meat sausage.
n
Alternative form of double Gloucester [A variety of Gloucester cheese, stronger and aged for longer than single Gloucester.]
n
(Ireland) A type of Irish sausage made from pigs' blood, suet, and salt; an Irish version of black pudding.
n
A fried egg between two slices of bread, optionally with tomato ketchup or brown sauce.
n
A dish resembling eggs Benedict but made with smoked salmon.
n
A stew of beef and vegetables.
n
Alternative form of farmer's sausage [(Canada) Smoked raw pork sausage of Mennonite origin.]
n
Alternative form of farmer's sausage [(Canada) Smoked raw pork sausage of Mennonite origin.]
n
A traditional Welsh vegetarian sausage whose main ingredients are cheese (now usually Caerphilly), leeks, and breadcrumbs.
n
(Cincinnati) A breakfast sausage made with ground meat, oats, and spices, popular in the greater Cincinnati area.
n
Alternative form of gravlax [Salmon dry-cured in salt, seasoned with dill and sugar, and served usually thinly sliced as an appetizer.]
n
An Italian dish of fatty bacon prepared from pig cheeks.
n
(US) (Southern) A semilunar pastry with either a sweet or savory filling, formed by placing a dollop of filling onto a circular piece of biscuit-style dough and then folding it over and crimping it shut. They may be baked, fried or deep-fried. A pasty.
n
A dish composed of a starchy food (rice, tortillas, crackers, etc.) topped by a protein (beans, cheese, meat, etc.) in combination with fresh vegetables, assembled on the plate by the diner.
n
A Mexican breakfast dish of fried eggs served on fried corn tortillas topped with a tomato-chili sauce.
n
Alternative spelling of kielbasa [A spicy, smoked sausage of a particular kind from Eastern Europe.]
n
A sausage wrapped in bacon, traditionally served for Christmas dinner in Scotland and parts of England.
n
A highly seasoned scalded sausage made from beef, pork, and fatty tissue similar to a frankfurter, but shorter and thicker.
n
Alternative spelling of knackwurst [A highly seasoned scalded sausage made from beef, pork, and fatty tissue similar to a frankfurter, but shorter and thicker.]
n
(Canada) A smoked pork sausage with garlic, originating in Eastern Europe.
n
Alternative form of lamb fries [(US) The testicles of a lamb, peeled, rolled in cracker meal, fried, and served as food, a traditional dish in the Bluegrass region of Kentucky.]
n
A type of salumi made by curing strips of fatback with rosemary and other herbs and spices.
n
A Portuguese garlic and paprika seasoned smoke cured pork sausage.
n
A sausage that is not a patty.
n
Spreadable sausage made with liver.
n
A type of Spanish sausage.
n
A traditional Scottish food in the form of a square sausage, usually made from ground meat, rusk, and spices.
n
Alternative form of mumbo sauce [(US) A sweet, tangy, reddish-orange condiment found in Chinese takeout restaurants in the Washington, DC area.]
n
(US) A grilled or fried length of Polish sausage topped with grilled onions and mustard, served on a bun.
n
A Spanish blood sausage, sometimes with rice and onions as ingredients.
n
A Central American sausage made from pigs' blood.
n
A Mexican dish of tortilla chips, sometimes covered in melted cheese.
n
A vegetarian food made with nuts, designed to resemble a meatball.
n
Prosciutto, especially the type associated with the cuisine of Parma.
n
A traditional Romanian delicatessen meat, usually made from lamb, but also prepared with mutton or pork, that is cured and cold smoked, and served thinly sliced.
n
(slang, ethnic slur) A French or French Canadian person.
n
(UK, dialect, obsolete) The fruit of the mallow.
n
(Northeastern US) A pizza.
n
A kind of sausage made of meat that has been only partly cooked.
n
A savory and moist boneless pork roast, part of Italian cuisine
n
A variant of beef Wellington, where a pork tenderloin replaces the beef tenderloin.
n
A dry-cured Portuguese ham.
n
A dry-cured ham from Italy, thinly sliced.
n
Obsolete form of ragout. [a stew of meat and vegetables mixed together]
n
Any variation on the chicken riggies dish, possibly omitting chicken as an ingredient.
n
A large cured meat sausage of Italian origin, served in slices.
n
(rare) A rich stew or ragout, especially of game.
n
(cooking) Prepared cooked meat or sausage, especially in the Italian style
n
(US, obsolete slang, 1800s) Vegetables.
n
A German dish of roasted marinated horsemeat or (now more frequently) beef or pork.
n
A food made of ground meat (or meat substitute) and seasoning, packed in a section of the animal's intestine, or in a similarly cylindrical shaped synthetic casing; a length of this food.
n
(US) A traditional Southern breakfast dish, usually served with biscuits, made from pork sausage fat, milk, and seasonings.
n
Ground, spiced meat that can be stuffed in a sausage or used as a sausage patty.
n
A short piece of sausage meat baked in a roll of pastry.
n
Alternative spelling of sausage meat [Ground, spiced meat that can be stuffed in a sausage or used as a sausage patty.]
n
Alternative spelling of saveloy [(chiefly Australia, Britain, New Zealand) A seasoned and smoked pork sausage, normally purchased ready-cooked.]
n
Obsolete form of sauce. [A liquid (often thickened) condiment or accompaniment to food.]
n
An Irish stew made from pork and pork kidneys.
n
Alternative form of sobrassada [A spiced, cured pork sausage from the Balearic Islands.]
n
(US) A soup or stew made of hominy, cornmeal and bits of meat.
n
Any of various types of Italian dry-cured pork salami.
n
A vegetarian sausage made with soy instead of meat.
n
(figuratively) Synonym of secret sauce
n
Alternative spelling of spaetzle [A heavy egg noodle or dumpling used in the cuisine of southern Germany and Austria]
n
A steak that is coated with crushed peppercorns, fried, and finished with a cream and brandy sauce.
n
A tangy condiment, typically made with tomatoes, spices and vinegar, designed to accompany steak.
n
(Australia, Ireland, Malaysia, New Zealand, South Africa, UK) A bouillon cube.
n
Clipping of stroganoff. [A dish of sautéed pieces of beef (or a substitute) served in a sauce with sour cream.]
n
Sausage cured to the extent that it requires no refrigeration.
n
A traditional Swedish delicacy made by fermenting Baltic herring in wooden casks.
n
A meat analog derived from soy, a by-product of extracting soybean oil, in the form of small chunks that can be reconstituted with water and cooked.
n
Alternative letter-case form of Vegemite [(Australia, New Zealand) An Australian food paste made from brewers′ yeast.]
n
Any of several mildly spiced sausages made with light-colored meat such as pork and veal.
n
An omelet made with cheese and chunks of ham, onion, and bell pepper.
n
A German- or Austrian-style sausage.
n
(UK, humorous) mushy peas.
n
In Italian cookery, stuffed pig's trotter with spicy ground pork, usually dried and cured, often served with lentils.
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