Almost forgot another good one. Saveloy which according to
http://en.wikipedia.org/wiki/Saveloy is like a Red Hot (im assuming you will have heard of it.
Combining the two can get you a great sanga:
Slice the saveloys along the length, and layer onto some bread, add a generous layer of pease pudding, then put some pre-cooked stuffing on top; sage and onion does it for me, as with all cooking its personal taste.
Grill/toast then serve still hot.
Scrumptous