The article discusses traditional English sausages that are served hot or cold. Topics covered include the preparation of chitterlings, andoilles and chiveridge puddings, Bolognia/Poloney sausages, Cervelat/Savaloy sausages, and German sausages. Also noted are the frying of most sausages in fat and served hot, either to form part of a full breakfast, or be served with mash potatoes, chips and other hot vegetables for dinner, and the boiling of others for hot or cold serving.