Saveloy: isn’t that a kind of cabbage?
No, it’s not a kind of cabbage. That’s Savoy.
A saveloy is “a type of highly seasoned sausage, usually bright red, normally boiled and available in fish and chip shops around England.”
Merriam-Webster traces the word’s journey into English:
modification of French cervelas, from Middle French, from Old Italian cervellata, literally, pig’s brains, from cervello brain, from Latin cerebellum.I came across saveloy while reading E.T.A. Hoffmann, The Life and Opinions of the Tomcat Murr, trans. Anthea Bell (1999). I lack the patience to find out what was going on in the German — perhaps some kind of wurst.
*
[After having the question nag at me while I was walking.]
The word in German in Cervelaten, plural of Cervelat, first found in Rabelais (1522). I searched the German text at Project Gutenberg for Pinscher, which took me to the paragraph with the Cervelaten.
Also from this novel
“Scholarly voracity” : “My little right paw” : Reading and writing in the dark : “O Heaven, were my whiskers neglected!”