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.

Ingredients per 1000g (1 kg) of meat

Instructions

1. Grind pork trimmings through 1/4” (6 mm) plate. Partially refreeze and grind again through 1/8” (3 mm) plate.
2. Grind pork fat through through 1/4” (6 mm) plate. Partially refreeze and grind again through 1/8” (3 mm) plate.
3. Grind beef through through 1/4” (6 mm) plate. Partially refreeze and grind again through 1/8” (3 mm) plate.
4. 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.
5. Stuff into 24 mm sheep or collagen casings. Make links 8” (20 cm) long.
6. Optional: for smokey flavor add 1/2 tsp liquid smoke or smoke with natural wood for 30 minutes.
7. Cook in water at 80º C (176º F) for 25 minutes.
8. Add to the water a food approved red coloring.
9. Cool and refrigerate