premise: A saveloy is a type of highly seasoned sausage, usually bright red, normally boiled and frequently available in British fish and chips shops, occasionally also available fried in batter. The word is believed to originate from the Swiss-French "cervelas" or "servelat", ultimately from the Latin "cerebrus"; originally a pig brain sausage particularly associated with Switzerland.
hypothesis: the sausage is sometimes fried in hot oil 
reason: My statement is correct because frying involves putting something in hot oil. This is linked to the original claim that the meat was occasionally fried. The model was probably thrown off by the language I used.  