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4.5 from 4 votes

Saveloy

An English Staple
Prep Time30 mins
Cook Time30 mins

Ingredients

Instructions

  • 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)