| CERVELAT | Semi-dry sausage (8) |
| SAUTERNE | Sweet to semi-dry white wine (8) |
| PEPPERONI | A highly-seasoned dry sausage of pork and beef, used especially as a pizza topping (9) |
| ATTHEWORST | If all else fails, ambassador cuts a dry sausage, as some say, (2,3,5) |
| PEPERONI | A pork and beef sausage (or a thin shce of this sausage) (8) |
| KIELBASA | Type of polish sausage (8) |
| WORSHIPS | Praises sausage joints (8) |
| PASTRAMI | A tramp is going mad for sausage (8) |
| ASSUAGED | Mashed sausage with dill tip satisfied! (8) |
| FRITTATA | Short sausage getting so long in omelette (8) |
| PEPERAMI | Spicy sausage, superb winter bait (*prime pea) (8) |
| RUSSIANS | Type of SA sausage (pl) (8) |
| HORIZONS | Ignoring cold sausage, Poles find meeting places, apparently (8) |
| SKINLESS | Like a particular sausage link chopped into four quarters (8) |
| BOTULISM | A severe, often fatal poisoning by tinned food containing powerful sausage-shaped bacteria (8) |
| WADHURST | E Sussex market town had manufactured sausage casing (8) |
| LINGUICA | Portuguese pork sausage similar to chorizo, typically flavoured with onion, garlic and paprika (8) |
| SEAGULLS | Sausage rolls (but no oars) for the birds (8) |
| PEDDLING | Selling last bits of ketchup, sausage and battered fish (8) |
| CONTENTS | & 29 Satisfied servant consumes a piece of sausage in early part of book (8,4) |
