A saveloy is a highly seasoned sausage, bright red in colour. It is normally boiled but can also be found fried in batter in Australia and New Zealand.
They are often eaten at fairs, fetes and agricultural shows or dipped in batter and deep fried as part of country football matches. They can be dipped in pease pudding, stuffing or mustard and served with chips or gravy.
History
A saveloy is a highly seasoned sausage that is bright red, normally boiled and often found in British fish and chips shops. It was formerly made from pig brains (its name is derived from Old Italian cervellato, which itself comes from Latin cerebellum) but nowadays shop-bought saveloys are a blend of beef, pork, rusk and spices. Its taste is similar to that of a frankfurter or red pudding.
A smaller version is popular in Australia and New Zealand, where it is known as a cocktail sausage or “cheerio” and is served alongside tomato sauce at children’s parties. It is also grilled or fried.
Its popularity was boosted when it featured in the Cockney football chant “Oi oi oi, where can I get me a saveloy?” (or similar). In north east England, they are sometimes eaten in a sandwich with pease pudding, stuffing and English mustard (known as a’saveloy dip’). They are also popular at fairs, fetes, agricultural shows and sporting events where they are deep fried in batter (known as a ‘battered saveloy’). This practice was widespread during World War I due to anti-German sentiment.
Ingredients
Saveloy is a bright red, heavily seasoned sausage that is often served in British fish and chips shops. It was originally made from pork brains, but today it is usually prepared with beef, pork, rusk and spices. Its flavor is similar to that of a red pudding or a frankfurter. It must be cooked before serving, and it is typically eaten with chips.
Another difference between sausage and saveloy is that sausage is usually encased in a casing, while saveloy is not. Sausage can be cooked in a variety of ways, including on a grill. However, saveloy is not typically grilled and instead is often boiled or fried in batter.
This makes saveloy a more versatile food, as it can be served in different ways depending on the occasion. For example, if you are catering an event for children, saveloys may be a better choice than sausage because they are more kid-friendly. Saveloys also tend to be softer and easier to eat than sausage.
Cooking
A saveloy is a small, highly seasoned sausage typically made from pork or beef. It is normally boiled, although it can also be fried or grilled. It is often served at fairs, agricultural shows, and sporting events. It is eaten in the north east of England, particularly in the town of South Shields with its long-established “pork shops”. It is also popular in Australia where it is consumed at fairs, fetes and agricultural shows. The product is sold both fresh and frozen.
It is important to cook saveloys correctly. If the sausages are not heated properly, they will split open, which can result in them losing some of their flavour. It is recommended that the sausages are cooked in boiling water until they are hot through to prevent them from splitting.
If savingloys are to be frozen, it is advisable to double-wrap them. The second layer of protection will prevent moisture or condensation from forming on the sausages.
Variations
A saveloy may be referred to by other names in different parts of the world. In Australia, it is known as a “baby sav”, a “footy frank” or a “cheerio.” It is also sometimes called a cocktail sausage.
Sausage is typically seasoned with bold flavors, which makes it a good choice for dishes that require a strong flavor profile. However, it can be difficult to obtain a consistent flavor and texture when using sausages in recipes.
As a result, saveloy is a better option for recipes that call for a mild flavor. Moreover, it is easy to create different textures when cooking with saveloy. For example, saveloys can be made thicker or thinner, depending on the desired outcome. In addition, saveloys can be boiled or grilled to achieve the perfect consistency.