• Sausages

Saveloy

• Theme Group: The Working-Class Table in Victorian London

• Source: Cervelat, Meat Sausage

The Big Red One

A Saveloy is a highly seasoned English sausage recognized by its bright red casing and finely textured pork or pork-and-beef filling. Popular in the United Kingdom, Australia, and New Zealand, it is traditionally boiled or simmered and commonly sold in fish and chip shops. Similar to a hot dog or frankfurter but larger and more heavily spiced, a saveloy is typically flavored with herbs and spices such as sage, white pepper, mace, paprika, ginger, and garlic. It is often served with chips, salt, and vinegar, though regional variations include battered saveloys and the Northeast England "saveloy dip." Derived from the Swiss cervelat sausage, the saveloy became a popular Victorian street food because its salted, pre-cooked preparation gave it a relatively long shelf life. - AsNotedIn

To Make Savoloys

Take six pounds of young pork, free from bone and skin; salt it with an ounce of salt-petre, and a pound of common salt, for two days; chop it very fine, put in three pounds of beef-suet, twenty-four sage leaves chopped very fine, and a handful of red sage; mix it well with a large spoonful of white pepper, a grated nutmeg, a quarter of an ounce of mace, a anchor of cloves, and a pound of bread-crumbs boiled in a quart of water or milk; put it into skins, and boil them half an hour.