Saveloy is an English emulsified sausage. You can usually find a saveloy anywhere fish and Chips are sold. What’s interesting about this sausage is it’s bright red appearance.
I’ve asked around as to the reason for this coloring but have not received a good answer. If you know be sure to leave the reason in the comment section..
This sausage is stuffed into a sheep casing and can be poached, deep fried, grilled, or smoked. From my understanding a very popular way to enjoy this savaloy is to fry it in the same oil that fish and chips are fried in (which crisps up the skin a bit) then serve it along side an order of chips (French fries).
If you choose to poach your sausage you might want to think about getting this handy tool. It’s called a DOT from Thermaworks and comes in incredibly useful when monitoring the temperature of your poaching liquid. I also use it when frying to keep my oil temperature in check.
The real challenge in this sausage though is the emulsification part. If made correctly this sausage has a smooth, springy texture that’s an absolute joy to eat. The easiest way to achieve this is with a food processor. I use a commercial grade food processor called a Robot Coupe. You will want to make sure the blades on your food processor are sharp and the motor is strong enough to handle chopping semi-frozen mean and fat. the last thing you want to do is burn you food processor out trying to make an emulsified sausage.
If you don’t want to bother with the emulsified part of this recipe you can always grind your very chilled meat and fat several times, ending on a fine plate. Then mix it till it’s nice and sticky. This won’t give you the same smooth texture but it’ll be close enough.
Follow basic emulsified sausage preparation practices when making this sausage.
- Clean and Sanitize all of your equipment.
- Keep your meat and grinder parts super cold (below 34F)
- Grind your meat and fat separately.
- Season the ground meat with salt and cure and refrigerate overnight
- When it comes time to chop, chop the meat first till smooth
-keep temp under 40F
- When you add the fat add the rest of the seasonings and binders
-keep temp under 55F
- Add ice in 1/3 increments to maintain a low temperature
-during the chopping of the meat
-during the addition of fat
– towards the end of the chopping process
- Chop till farce is smooth – fat and meat particles are no longer visible and everything looks homogenous
- Stuff the farce into sausage casings and prick out any air pockets
- Cook by poaching in 176F water for 1 minute for every “mm” that your casing is wide.
-20mm sausage will poach for 20 minutes
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI
- Boning Knife
- Sausage Pricker
- Iwatani Professional Chef Torch
- Insta Cure #1
- Potato Starch
- Non Fat Dry Milk Powder
- Meat Grinders
- Meat Mixers
- Sausage Stuffers
- Bella’s Cold Smoke Generator
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
- 525 g pork shoulder
- 525 g lean beef
- 450 g pork back fat
- 27 g kosher salt
- 3.75 g Insta Cure #1
- .9 g mace
- 5 g paprika
- 1.75 g ginger
- 5.5 g white pepper
- 2.7 g sage
- 5 g cayenne pepper optional if you like a little kick
- 30 g potato starch or nonfat dry milk powder
- 300 g crushed ice
- sheep casings 22-24mm
- red food coloring
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
- Grind your very chilled meat and fat separately 2 times. First on a 10mm plate then on a 6mm plate. Be sure that you meat and fat are very cold during this process and keep them separate. Have your meat in one bowl and your fat in a different bowl.
- Add the salt and the cure to the meat only and mix well to combine. Cover and refrigerate overnight. Place the fat in the fridge as well.
- The next day prepare all of your seasonings and clean and rehydrate your sheep casings
- Take your meat and fat out of the fridge and rechill it. Once your meat gets to 32F place the meat only in your food processor. Chop your meat for 60 seconds. Half way through add 1/3 of the ice and continue chopping for another 20 seconds. The end result should be a smooth farce (batter) During this step we want our meat's temperature to remain under 40F
- Once your meat has been properly chopped add the fat and another 1/3 of the ice and continue to chop on high. Run the food processor for 60 – 75 seconds till you achieve a smooth paste again then add the rest of the seasonings, the potato starch, and the rest of the ice. Chop for another 60 seconds or till everything is well incorporated. During this step we don't want our meat to exceed 55F
- Stuff your mince meat into the sheep casings, link, and prick out any air pockets then allow your sausage to rest in the refrigerator overnight.
- The next day, bring a pot of water to 176F and add the red food coloring. Poach the sausages in the red colored water for 1 minute for every "mm" that your casing is wide. If you used 22mm – 24mm casings then poach for 22-24 minutes. Make sure the temperature does not exceed 176F
- 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)
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