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| Expand? | Letters | Answer | Clue | |||||
| 99% | 4 | Exact Match! | ||||||
noun • a mentor in spiritual and philosophical topics who is renowned for profound wisdom • aromatic fresh or dried grey-green leaves used widely as seasoning for meats and fowl and game etc • any of various plants of the genus Salvia; a cosmopolitan herb adjective satellite • having wisdom that comes with age and experience • of the grey-green color of sage leaves | ||||||||
| 31% | 5 | Pork and sausage stew with cabbage | ||||||
noun • a Polish stew of cabbage and meat | ||||||||
| 31% | 6 | A type of pork sausage | ||||||
noun • heart and liver and other edible viscera especially of hogs; usually chopped and formed into a loaf and braised | ||||||||
Herb In Much Pork Sausage Crossword Clue
There is 1 exact and 107 possible answers.
We've checked our database and believe the answer is
SAGE which was last seen in the New York Times Bonus crossword.
Check other possible answers below.
Check other possible answers below.
We think the answer to this crossword clue is:
SAGE
Updated: October 11, 2023
Best Possible Answers
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We think you're currently doing a New York Times Bonus crossword, and other users also searched for these clues:
Canned Hormel fare containing porkBro's sibling
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Clue Last Found In...
| Source | #Number | Answer |
|---|---|---|
| New York Times Bonus01 Oct 2018 | Down 7 | |
This clue was last seen in the publications above.
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Similar Clues
| Clue | Source | |
|---|---|---|
1 | A type of tasty sausage typically made from seasoned ground pork | |
2 | German pork sausage
The Guardian Quick -
16 Dec 2004 | The Guardian Quick / 16 Dec 2004 |
3 | German sausage often made of pork, for short
New York Times Bonus -
01 Oct 2018 | New York Times Bonus / 01 Oct 2018 |
4 | Pork and beef sausage
The Guardian Quick -
12 Sep 2022 | The Guardian Quick / 12 Sep 2022 |
5 | Pork and sausage stew with cabbage | |
6 | Seasoned pork sausage, informally
New York Times -
17 Apr 2016 | New York Times / 17 Apr 2016 |
7 | Spanish pork sausage
New York Times -
30 May 2009 | New York Times / 30 May 2009 |
