Sausage. Commonly available in a single long link in France, unliekthe numerous small links in the UK. You ask the butcher to cut off the length you would like.
Saveloy. A smooth, short, fat pork and garlic sausage originally made with brains (cervelles). It is boiled and lightly smoked and usually poached and eaten hot or cold. Occasionally seafood sausages are called cervelas.
A lean pork and beef sausage flavoured with pepper, garlic, paprika, wine and saltpetre.
