Meats and Sausages
Saveloy-Australian
Australian/New Zealand saveloy sausage. A bright red color of a saveloy is the result of the sausage being cooked in water enhanced with red coloring.
Meats | Metric | US |
---|---|---|
Pork trimmings | 400 g | 0.88 lb |
Pork fat trimmings | 100 g | 0.22 lb |
Beef trimmings | 400 g | 0.88 lb |
Water | 100 g | 100 ml |
Ingredients per 1000g (1 kg) of meat
Salt | 15 g | 2-1/2 tsp |
Cure #1 | 2.0 g | 3/8 tsp |
White pepper | 2.0 g | 1 tsp |
Ginger | 1.5 g | 3/4 tsp |
Mace | 0.5 g | 1/4 tsp |
Cinnamon | 0.5 g | 1/4 tsp |
Flour | 50 g | 2 oz |
Instructions
- Grind pork trimmings through 1/4” (6 mm) plate. Partially refreeze and grind again through 1/8” (3 mm) plate.
- Grind pork fat through through 1/4” (6 mm) plate. Partially refreeze and grind again through 1/8” (3 mm) plate.
- Grind beef through through 1/4” (6 mm) plate. Partially refreeze and grind again through 1/8” (3 mm) plate.
- Mix/knead beef with salt and cure #1 adding some water. Add pork, spices. remaining water and mix all together. Add fat and flour and mix everything together.
- Stuff into 24 mm sheep or collagen casings. Make links 8” (20 cm) long.
- Optional: for smokey flavor add 1/2 tsp liquid smoke or smoke with natural wood for 30 minutes.
- Cook in water at 80º C (176º F) for 25 minutes.
- Add to the water a food approved red coloring.
- Cool and refrigerate