Saveloys revisited

[BriCan]

It seems that there is no rest these days as the request just keep on coming, it seems that there are quite a few folk out there craving thing that they cannot get (unless they op on a plane and do the long flight). I have been asked numerous times if I will make some fagget’s, brawn and saveloys just to name a few; but it seems that the most requested thing these days are the saveloys.

So being a Northen lad not knowing wot they wuz let alone wot they taste like I did a long search as well as browsing/reading the forum and came up with the following (first attempt/du’no wot they should taste like )

Off to the customer first thing in the morning for her taste test.


Stuffed, ready to link



Linked and ready for cooking



Into the cooking pot for 30 minuets



Cooked

[captain wassname]

texture and meat colour look spot on.
I doubt if many hand craft savs these days.Most are made in fours and frozen sold though fish and chip shops they dont taste of too much at all.Walfootrot has a good recipe he researched it for years.
Ideally you want red casings.Oddley did a lot of research into casings Devro did make some but I dont know if this is still the case.

Jim

[captain wassname]

I lied.They were sixes.Came in a 9lb box of 54.
You will need peas pudding if your doing faggots and savs.Dave has a recipe.

Jim

[wheels]

Devro do a collagen sav casing 28mm.

For UK members Wesch's sell them.

Phil

[BriCan]

Devro do a collagen sav casing 28mm.

For UK members Wesch's sell them.

Phil

Do you have a link kind Sir

[wheels]

My apologies, I should have put it:

http://www.weschenfelder.co.uk/content/ ... 8mm-45mtrs

Phil

[BriCan]

texture and meat colour look spot on.

Thanks for that, as I had never made them I was flying by the seat of my pants. I did use Walfootrot recipe and I myself liked it although it could do wiv a tad more pepper ~~ but each to their own.

Report back from the customer was did not like the brown one tasted like sh*t like the other as it tased more like wot she got all them years ago ~~ 6 I think

One she liked was IMHO was fluorescent pink and tased like sh*te (I know; theres no account for taste

This is the one I used

http://www.scobie-junor.com/ingredients ... iality+Mix

Thanks for the input.

[BriCan]

My apologies, I should have put it:

http://www.weschenfelder.co.uk/content/ ... 8mm-45mtrs

Phil

Ta muchly, will order with the next shipment of spices

[captain wassname]

Your customer was probably referring to the masss produced stuff so a decent sav wouldnt suit as I said they dont taste of much at all.
A let down like the mass produced hot dogs that smell so nice and then taste of bugger all
Which reminds me the texture of the savs I used was like cheap frankfurters.

Jim

[SGK]

When I was growing up (in New Zealand) saveloys were always red

[Wal Footrot]

Haven't been here for a while so thought I'd add to the conversation.

I did use Walfootrot recipe and I myself liked it although it could do wiv a tad more pepper ~~ but each to their own.

I actually agree with you, I also prefer more pepper and it has to be white pepper.

I like the red colour. All I do is use a commercial food grade dye for a butchery supplier. I add this to the water I use for poaching. You can get a brown dye as well if you want a more appropriate colour for Polonies/Smoked Savs/Franks/etc.

I'm just about to start making savs again as I do miss them.

[Wal Footrot]

Just thought I'd resurrect this thread.

I've just been in the UK and couldn't find saveloys in the places I visited (outside of the commercial crap in supermarkets).

Just before Xmas last year I went to a local butcher down the road who is happy to make sausages according to customer recipes and if they work he will sell them in his shop. I talked him into making saveloys and I provided all the dry ingredients. He found it a messy process and didn't appear too happy about it but I took the savs home, poached them, vac packed them and froze them. He'd done a great job and they were excellent.

I went back down to his shop a couple of days after this and gave him two packets to try out. As his initial reaction made me think he wouldn't want to make these again I didn't go back.

Last week I took the bull by the horns and went back in and was welcomed with open arms. He'd saved the savs for Xmas day with family and friends and the reaction he got from them was stunning!

As I hadn't been back he tried my recipe for himself but couldn't source the specific meal I use for these. They were not as good as my recipe so he was really glad to see me. I've given him the name of the supplier for the meal.

The upshot is that I have now given him the dry ingredients to add to 10kg of meat and they will be ready in the next couple of days. I'll take half for myself and leave him the rest. The bottom line is that I now have a commercial outlet for my recipe. He's going to enter them in this years State Sausage Competition. I'll be interested to see how this pans out.

[wheels]

Superb. I wonder whether many butchers are actually used to making/devising their own mixes nowadays. They all seem to use ready made mixes.

Phil

[Wal Footrot]

OK, next step in the saveloy making process - smoked savs!

As I live in a gated complex with little outside space I don't think the neighbours will be very happy if I set my BBQ up as a smoker on my balcony. However, I do have an alternative that I want to try.

I've bought some powdered smoke from a great Australian company and have been adding it to my dry bacon cure with good results. (I could probably add liquid smoke if I wished). I'm going to add the powdered smoke to the meal/rusk before any mixing takes place to see if it will give that mildly smoky taste.

How much do I add to 10 Kg (22lbs) of meat?

Any other thoughts?

[NCPaul]

For liquid smoke I use 1 t per 5 pounds. Does the powdered smoke equate to liquid smoke in some way?