savaloy's

[elderado]

What sort of meat(?) is put in a savaloy

[heathfield]

There's one answer here

[jessiedog]

there's a question i've never dared ask lol.

and now a link i dare not open !

[BBWCHATT]

Saveloy sausages

Ingredients:

3lb tender pork
1/2 oz saltpetre
8oz salt
1/2 lb fine breadcrumbs
1 1/2 tsp white pepper
6 sage leaves, finely chopped


Method:

Rub the meat with the saltpetre and salt. Leave for 3 or 4 days rubbing and turning every day. Mince finely and mix in with breadcrumbs, pepper and chopped sage leaves. Fill casings with mixture. They should be boiled and smoked before eating. Serve with chips!

Any leftover sausages can be sliced into potato or pasta salad, tossed with lettuce and a mustard vinaigrette or added to a casserole.

[BBWCHATT]

Saveloy
From Wikipedia, the free encyclopedia

A saveloy is a vividly red sausage served in English fish and chip shops, also available in parts of Australia, where it is also known colloquially as a sav. It is made of pork and is highly seasoned. The name supposedly comes from the French word cervelas, a pork sausage, sometimes made from pigs' brains. Its taste is similar to frankfurters. It is often eaten in a sandwich accompanied with either pease pudding or stuffing (or both), sometimes known as a saveloy dip. A similar item, available in the United States, is called a Red Hot.

It is similar in taste to a red pudding.