WBattered sausages are a type of sausage found all across Great Britain, Ireland, Australia and New Zealand.
WA chipolata is a type of fresh sausage, likely created in France. Sausages by that name appear in the 1903 edition of Escoffier's Le guide culinaire. Chipolatas are often prepared as a relatively thin and short sausage.
WGlamorgan sausage is a traditional Welsh vegetarian sausage for which the main ingredients are cheese, leeks and breadcrumbs. It is named after the historic county of Glamorgan in Wales.
WHog's pudding is a type of sausage produced in parts of Devon and Cornwall. Some versions of the recipe comprise pork meat and fat, suet, bread, and oatmeal or pearl barley formed into the shape of a large sausage—also known as 'groats pudding' and are very similar to a white pudding, whereas other versions of the recipe contain a high percentage of offal such as lung and liver and can more accurately be described as a sort of West Country haggis. It is much spicier than white pudding as it contains black pepper, cumin, basil and garlic. The sausage is usually around two inches in diameter.
WA saveloy is a type of highly seasoned sausage, usually bright red, normally boiled and often available in British fish and chip shops, especially in London, Essex, Leeds, Newcastle, Stoke-on-Trent and the East Midlands. It is occasionally also available fried in batter.
WWall's is a brand of meat products in the United Kingdom, best known for its sausages. Founded in London in 1786 by butcher Richard Wall, it was acquired in 1922 by Lever Brothers, which became a part of Unilever in 1930. Unilever sold off the meat products business and a licence to use the Wall's brand on such within the United Kingdom in 1994 to Kerry Group.
WWhite pudding, oatmeal pudding or mealy pudding is a meat dish popular in Scotland, Ireland, Northumberland, Iceland, Nova Scotia, and Newfoundland.