If you've ever visited a fish and chip shop in England, chances are you've come across a bright red, highly seasoned sausage known as a saveloy. This popular type of sausage is a staple in many parts of the country, loved for its vibrant color and bold flavors. In this article, we'll delve into the history, ingredients, and various preparations of this deliciously seasoned smoked sausage.
Origins and Etymology
The word saveloy is believed to have originated from the Middle French cervelas or servelat, which can be traced back to the Old Italian word cervella, meaning pigs' brains. The first recorded use of the word in the English language with this meaning dates back to 178Interestingly, cervellato is still used in Italy to refer to a type of sausage that is longer and thinner than standard Italian sausages.
Ingredients and Preparation
Traditionally, saveloys were made from pork brains. However, modern shop-bought saveloys typically contain a combination of pork (58%), water, rusk, pork fat, potato starch, salt, emulsifiers, white pepper, spices, dried sage, preservatives, and beef collagen casing. The exact ingredients may vary slightly depending on the brand or recipe used. The saveloy is usually boiled, but it can also be fried in batter for a crispy exterior.
The highly seasoned smoked sausage is often enjoyed with a side of chips (French fries) or served in a sandwich. In the northeast of England, a popular way to enjoy saveloys is in a saveloy dip sandwich, where the bun is dipped in the water used to boil the sausage or in gravy. It is then topped with stuffing, pease pudding, and English mustard for an extra burst of flavor.
International Variations
The love for saveloys extends beyond England's borders. In Australia and New Zealand, saveloys are commonly known as battered savs. They are often dipped in batter and deep-fried, resulting in a crispy and flavorful snack. The size and seasoning of saveloys in these countries may differ from those found in the UK. In South Australia and Tasmania, the sav and roll was a popular football fare, consisting of a heated saveloy placed in a split bread roll and generously covered in tomato sauce.
In the United States, a similar type of sausage called a red hot or red snapper is popular in the state of Maine. This sausage closely resembles the saveloy in terms of its appearance and taste.
Frequently Asked Questions
What is the origin of the name saveloy ?
The name saveloy is believed to have originated from the Middle French word cervelas or servelat, which means pigs' brains. It was first used in the English language in 178
What are the main ingredients of a saveloy?
A typical shop-bought saveloy contains pork (58%), water, rusk, pork fat, potato starch, salt, emulsifiers, white pepper, spices, dried sage, preservatives, and beef collagen casing.
How is a saveloy traditionally prepared?
The saveloy is traditionally boiled, but it can also be fried in batter for a crispy exterior.
How is a saveloy commonly served in England?
Saveloys are often enjoyed with a side of chips (French fries) or served in a sandwich. In the northeast of England, a popular way to eat saveloys is in a saveloy dip sandwich, where the bun is dipped in the water used to boil the sausage or in gravy.
Is the saveloy popular outside of England?
Yes, saveloys are enjoyed in Australia and New Zealand, where they are known as battered savs. They are often dipped in batter and deep-fried for a crispy snack.
In Conclusion
Highly seasoned smoked sausages, known as saveloys, have a long history and are loved for their bold flavors and vibrant appearance. Whether enjoyed in a fish and chip shop in England, as a battered sav in Australia and New Zealand, or as a red hot in Maine, saveloys continue to be a popular choice for sausage enthusiasts around the world.
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