Saveloys have long been the ultimate snacking sausage of Britain and are a staple in many Fish & Chip Shops and Butchers' Shops throughout the country. They are the ultimate snacking sausage in the UK. Filled with garlic, mace, white pepper, paprika, ginger, among other spices, this iconic sausage is undoubtedly becoming more and more popular as people rediscover what it's all about.
What makes the Saveloy stand out amongst other British sausages is its bright red appearance, which comes from the casing. The casings are made from collagen, giving their long, straight appearance, and are similar in diameter to wide sheep casings between 24 and 26mm. They have a distinct snap to them, which you don't get from a regular sausage, giving them an extra layer of intensity as you bite into them. The satisfying crunch of the casing is followed by the rich, salty, and spiced pork, making it easy to see why this meaty snack has become a part of British Culture and an icon of British food.
The Saveloy is a smoked sausage with a rich history. As with many sausages, this sausage originated in Italy, and the Italians have a rich history of utilising every part of the animal, including pig brains. Yes, the Saveloy originally used pig brains to make this sausage. The 'Saveloy' name is derived from the Old Italian 'cervellato'—meaning pig brain—which itself comes from the Latin 'cerebrus'. This sausage has been enjoyed in England for centuries and features in 'Oliver Twist', where Fagin is seen sitting by a fire holding 'a saveloy and a small loaf.’ Charles Dickens likely appreciated it, as saveloys are also referenced in his first novel, 'The Pickwick Papers'.
Today, the meat used to make Saveloys is a combination of pork and beef, along with pork fat, resulting in a succulent, juicy sausage perfect for snacking on. It is also served in many fish and chip shops across the UK.
To make this culinary sausage delight, you need to create a nice paste from your sausage mixture using a food processor or a bowl chopper (a mincer can also be used). Bowl choppers are more common in commercial settings and are typically used by butchers. For this recipe, we used a food processor to achieve an emulsified sausage texture before filling it into casings. If you don't have a food processor, mince your meat on a fine plate 4-5 times until you get a nice, sticky, pasty texture. While this won't produce quite the same smoothness, it will be close enough.
To cook saveloys, poach them at 82°C for 22-24 minutes. You can then reheat your saveloys by grilling or frying them on medium heat.
INGREDIENTS
1.36kg lean Pork Shoulder
1.36kg lean Beef
680g Pork Fat
340g Rusk
340g Ice Cold Water
340g Ice Cubes
170g Weschenfelder Smoked Saveloy Seasoning
The Casings
Viscofan 26mm Collagen Red Saveloy Casings
METHOD
Note: For smaller mixes, reduce the quantities below by proportion.
1. Clean your meat of any silver skin or sinew and cut your meat and fat into small strips or cubes, keeping the meat and the fat in separate bowls. Place meat and fat in the freezer for an hour or until the temperature reaches between 0-1°C.
2. Put your very chilled meat and fat through the mincer separately. First, mince it on a 10mm plate, then on a 4.5mm or 3mm plate. Be sure that your meat and fat are very cold during this process, and keep them separate throughout.
3. Add the saveloy seasoning to the meat only and mix thoroughly using your hands. Cover and refrigerate overnight along with the bowl of fat.
4. Take your meat out of the fridge and put it into the freezer until it reaches a temperature between 0-1°C.
5. Once your meat reaches 0-1°C, remove it from the freezer and place the meat (only meat) directly into your food processor. Ensure your food processor has a super-sharp blade. Blend/chop your meat for around 60 seconds and add 1/3 of the ice cubes and 1/3 to ice-cold water. Continue chopping for another 30 seconds. At this point, you should have a smooth batter-like consistency. During this step, ensure the meat is below 5°C, keeping it cold.
6. Once your meat has been thoroughly chopped, add the fat and another 1/3 of ice cubes and 1/3 ice-cold water. Chop on high, running the food processor for 60-75 seconds until you achieve a smooth paste.
7. Add your seasoning to the meaty paste along with the final 1/3 of ice cubes and 1/3 ice-cold water, and run the food processor for another 60 seconds till you achieve a smooth paste.
8. Now put your meaty paste back into the refrigerator for a few hours.
9. Slide the red Saveloy casings onto the end of a 10mm sausage nozzle. Take the meat paste out of the fridge and fill using your sausage stuffer or mincer attachment.
10. Link your casings 5-6 inches long, then prick the casings using a sausage pricker, allowing any air pockets to escape. Rest in the refrigerator overnight.
11. Poach the Saveloy sausages in 80-82°C for 22-24 minutes. Once poached, cool the sausages down and refrigerate or freeze. To eat simply heat back up by grilling, deep frying, or poaching. Serve with a side of chips (French fries) or in a bun.
TOP TIP - Use our specialist Saveloy casings for efficient filling and to get the special red Saveloy appearance.
