Meats and Sausages
Saveloy-English
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. Although the saveloy was originally made from pork brains, the typical sausage is now made of beef, pork, rusk and spices. The taste of a saveloy is similar to that of a frankfurter or red pudding. It is usually eaten with chips.
| Materials | Metric | US |
|---|---|---|
| Beef and pork trimmings | 500 g | 1.10 lb |
| Pork back fat or fat trimmings | 100 g | 0.22 lb |
| Rusk, soaked* | 200 g | 0.44 lb |
| Rusk, dry | 50 | 0.11 lb |
| Farina | 150 g | 0.33 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 18 g | 3 tsp |
| White pepper | 8.0 g | 4 tsp |
| Paprika | 1.0 g | 1/2 tsp |
| Ginger | 0.5 g | 1/4 tsp |
| Sage | 1.0 g | 1/2 tsp |
| Cinnamon | 0.3 g | 1/8 tsp |
| Liquid smoke | 1/2 tsp |
Instructions
- Soak rusk in cold water.
- Grind meat and fat with 1/8” (3 mm) plate.
- Mix with all other ingredients.
- Stuff into 30 mm hog casings.
- Cook in water at 80° C (176° F) for 33 minutes.
- You can add to water red coloring which has been approved for food use.
- Refrigerate.
Notes
* 80 g rusk plus 120 ml (4 oz fl) water
