Philip Harben on what to do with cooked sausages:
Here in my opinion is THE best way to seal with a cold cooked sausage.
have ready some freshly made mustard and a little mound of salt. Grasp the sausage firmly in the left hand. jab it into the salt. Then with the right hand, armed with a suitable implement, slap on a dab of mustard. Bite the end off. repeat, till there is no sausage (or sausages) left. wash.
His comment on bacon and fish:
If you do not know how well bacon goes with fish – just try it.
… and macaroni:
Macaroni is not an Italian invention. The idea originated in China, whence it was brought to Italy by that great man, Marco Polo, who knew a good thing when he tasted it.
…and potatoes:
Potatoes, however are a law unto themselves.
Lois Elsden 