Inspired by the cheese thread, or rather the thread on cheese, I've always been puzzled - and, in truth, somewhat revulsed - by the bright orange-red seasoned sausage cousins known as saveloys. They are much in evidence in fish and chip shops, but, much to my surprise, are also enjoying something of a return to popularity in supermarkets. Which side of the saveloy debate are you on?

They frighten me. Always have, always will. It's the size and the colour. Yet I can take black pudding without complaint.

I'm slightly alarmed at the OP's description of a saveloy as 'bright orange-red'. A proper saveloy should be a dark-pink in colour. It is actually a very versatile product, which can be eaten hot or cold, served on its own, with chips or in a hot dog roll, as well as chopped up and used in a wide range of recipes. Among the famous admirers of saveloys over the years are Sir Winston Churchill, Princess Margaret, Eric Sykes, Stirling Moss, Kathy Kirby, George Brown, David Jacobs, Peter Wyngarde, Derren Nesbitt, Vincent Price, Larry Grayson and Cannon and Ball. I myself have eaten them at least twice a week for the past forty-two years.

The best ones are in sale at M&S they call them Posh Dogs.

You can shove your saveloy!

Green Man wrote:
The best ones are in sale at M&S they call them Posh Dogs.


No, no, no! Entirely different things!! Not saveloys!

Honey wrote:
You can shove your saveloy!


And where should we do that?

Honey wrote:
You can shove your saveloy!

Where...?

A tasty and gently erotic comestible; best consumed in a hot dog bun with a light beer, while manly activities are playing out on the television...