A saveloy is a type of highly seasoned sausage, usually bright red, normally boiled and available in fish and chip shops around Britain. It is sometimes also available fried in batter.
A saveloy is a type of highly seasoned sausage, usually bright red, normally boiled and available in fish and chip shops around Britain. It is sometimes also available fried in batter.
The word is believed to be derived from Middle French cervelas or servelat, originating from Old Italian cervella ('pigs brains'), ultimately from the Latin cerebrus ('brain'). Its first known use in the English language in this meaning was 1784. [1] Cervellato is still the name of a sausage in Italy; it is longer and thinner than standard Italian sausages.
Although the saveloy was traditionally made from pork brains, the ingredients of a shop-bought sausage are typically pork (58%), water, rusk, pork fat, potato starch, salt, emulsifiers (tetrasodium diphosphate, disodium diphosphate), white pepper, spices, dried sage, preservatives (sodium nitrite, potassium nitrate), and beef collagen casing. [2] [ better source needed ]
The saveloy is mostly eaten with chips.
Popular in the northeast of England, saveloys are sometimes eaten in a "saveloy dip" sandwich: the bun is dipped in the water in which the saveloy has been boiled, or in gravy, with a layer of stuffing and pease pudding, additionally seasoned with English mustard. [3] Elsewhere in England and Wales, saveloy is most commonly served in fish and chip shops.
The saveloy is eaten in Australia and New Zealand, often dipped in batter and deep fried, when it is known as a "battered sav".
At the turn of the 20th century, the saveloy was described in an Australian court case as a "highly seasoned dry sausage originally made of brains, but now young pork, salted" [4] : 6 but by the mid-century, it was commonly defined by its size as a 19 cm (7.5 in) sausage, as opposed to a frankfurter at 26 cm (10 in). [5] : 8 This distinction may be due to frankfurters’ popularisation in that country (as the main ingredient in hot dogs). Saveloys also tend to have more seasoning and are thicker. [6] : 12
Despite "frankfurter" sausage makers being the target of violence in World War I, [7] : 1 the story that saveloys were once frankfurters, renamed due to anti-German sentiment, is purely apocryphal, as far as Australia is concerned.[ citation needed ]
In Australia, saveloys are usually a beef-pork blend. [8] In New Zealand, saveloys are usually a lamb-pork-beef blend (which distinguishes them from frankfurters which are a pork-beef blend).[ citation needed ] As in England, they are sold at fish-and-chip shops, as well as bought from supermarkets, to be simmered at home.
Saveloys are often the basis of the New Zealand battered-sausage-on-a-stick "hot dog", very similar to the US corn meal-battered variant of the corn dog as sold at fairgrounds and shows. The Australian showground version is often called a "dagwood dog", [9] when prepared on site (and should not be confused with the "pluto pup", equivalent to the US Pronto Pup, a mass-produced, pre-prepared product that is essentially the same, but which invariably uses frankfurters, rather than saveloys and can often be found at takeaway shops). [10]
In South Australia and Tasmania, up to at least the early 1980s, the "sav and roll" was popular football fare especially at country matches; it was a saveloy heated in a wood-fired "copper" (boiler), placed in a split bread roll, and liberally covered with tomato sauce.[ citation needed ]
A cocktail sausage is a smaller version of the saveloy, about a quarter of the size; in Australia sometimes called a "baby sav", a "footy frank" or a "little boy", and in New Zealand and Queensland called a "cheerio". [11] These are a popular children's party food in New Zealand and Australia, often served hot, with tomato sauce.
A type of hot dog which is almost indistinguishable from the saveloy is popular in the state of Maine, where it is commonly known as a "red hot" or "red snapper". [12]
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders.
A hot dog is a dish consisting of a grilled, steamed, or boiled sausage served in the slit of a partially sliced bun. The term hot dog can refer to the sausage itself. The sausage used is a wiener or a frankfurter. The names of these sausages commonly refer to their assembled dish. Hot dog preparation and condiments vary worldwide. Typical condiments include mustard, ketchup, relish, onions in tomato sauce, and cheese sauce. Other toppings include sauerkraut, diced onions, jalapeños, chili, grated cheese, coleslaw, bacon and olives. Hot dog variants include the corn dog and pigs in a blanket. The hot dog's cultural traditions include the Nathan's Hot Dog Eating Contest and the Oscar Mayer Wienermobile.
Bratwurst is a type of German sausage made from pork or, less commonly, beef or veal. The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast. Beef and veal are usually incorporated amongst a blend often including pork. Beef or veal is usual in halal and kosher Bratwurst sausages, which never include pork for religious reasons.
Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
A corn dog is a sausage on a stick that has been coated in a thick layer of cornmeal batter and deep fried. It originated in the United States and is commonly found in American cuisine.
Red pudding is a meat dish served mainly at chip shops in some areas of Scotland. Red pudding is associated with the east of Scotland, particularly Fife, but has become less common in recent years. Its main ingredients are beef, pork, pork rind or bacon, suet, rusk, wheat flour, spices, salt, beef fat and colouring.
A rissole is a small patty enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried. The filling has savory ingredients, most often minced meat, fish or cheese, and is served as an entrée, main course, or side dish.
Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France, Belgium, Netherlands and parts of Germany. The recipe and preparation of the sausage vary regionally.
Pronto Pup is an amusement park and carnival food similar to a corn dog made with flour mix, which is used by restaurants and street vendors across the United States. Named for the speed of the cooking process, the Pronto Pup was invented in Rockaway Beach, Oregon, and is marketed as the original corn dog.
Vienna sausage is a thin parboiled sausage traditionally made of pork and beef in a casing of sheep's intestine, then given a low-temperature smoking. The word Wiener is German for 'Viennese'. In Austria, the term "Wiener" is uncommon for this food item, which instead is usually called Frankfurter Würstl.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time.
A fish and chip shop, sometimes referred to as a chip shop or chippy, is a restaurant that specialises in selling fish and chips. Usually, fish and chip shops provide takeaway service, although some have seating facilities. Fish and chip shops may also sell other foods, including variations on their core offering such as battered sausage and burgers, to regional cuisine such as Greek or Indian food.
Battered sausages are a type of sausage found all across the United Kingdom, Ireland, Australia, and New Zealand.
Bologna sausage, informally baloney, is a sausage derived from the Italian mortadella, a similar-looking, finely ground pork sausage, named after the city of Bologna. Typical seasonings for bologna include black pepper, nutmeg, allspice, celery seed and coriander, and, like mortadella, myrtle berries give it its distinctive flavor.
Regional street food is street food that has commonalities within a region or culture.
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| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
