| PORKERS | Young pigs raised and fattened for chops, sausages and the like (7) |
| PORKER | Young pig raised for food (6) |
| WURST | Sausage (and the theme of this puzzle) |
| BEEF | Full-grown ox, cow, bull or steer bred and fattened for meat |
| CAPON | Domestic cock castrated and fattened for eating (5) |
| EXPANDS | Old skillet, say, finally burned the last of sausages and mushrooms (7) |
| BANGERS | Sausages and mash began last of our dates (7) |
| STIRFRY | English term for chop suey or other medley cooked using the Chinese methods of chao and bao (4-3) |
| FEEDLOT | A plot of land where livestock are fattened for market (7) |
| POLLARD | Pot with fat for chop (7) |
| SAVELOY | Sausage and veal stew in a sauce (7) |
| ITALIAN | Like some sausage and parsley |
| ASSUAGE | Mollify with sausage and mash (7) |
| SLIPS | Word for pillowcases, light petticoats, small pieces of paper, plant cuttings or young pigs (5) |
| EATS | Young pigs held up by the rustlers (4) |
| LITTER | Bedding for animals; a family of young pigs (6) |
| TAXES | A lot to pay for chops at the West End |
| TOULOUSE | With culinary specialities including sausages and cassoulet, the capital of Haute-Garonne, known as the "Pink City" (8) |
| FENNEL | Licorice-like seeds, often candied or used in sausages, and commonly served after meals in India and Pakistan as a digestive aid |
| MASH | Bangers and -, meal of sausages and potato (4) |
