This recipe will teach you how to make fresh Traditional Saveloys
Traditional Saveloys
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- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Yield
- 1.5kg
Ingredients
- 1.5kg Pork Shoulder, finely ground twice
- 30g Salt
- ½ tsp Ground Mace
- 10g Paprika
- 2 tsp Ground White Pepper
- 1 tsp Ground Cardamom
- 10g Smallgoods Red Dye
- 2m Hog Casings
Instructions
- 1. Chill the ground pork until it is close to freezing.
- 2. Sprinkle the salt, white pepper, cardamom, mace, paprika & red dye over the pork.
- 3. Mix thoroughly with your hands until the filling becomes smooth.
- 4. Fill into hog casings, then you can either hot smoke them at 75˚C – 85˚C for around 1 ½ to 2 hours, until the core temperature of the sausages has passed 70˚C.
- 5. Alternatively, simmer the Saveloys at 80˚C for 30 minutes, cooling them under cold running water when they’re done.
- 6. They will keep for a week in the refrigerator, or you can freeze them
- Servings : 15
- Ready in : 60 Minutes
- Course : Lunch, Main
- Recipe Type : Fresh Sausages, Pork Sausages
Instructions
- 1. Chill the ground pork until it is close to freezing.
- 2. Sprinkle the salt, white pepper, cardamom, mace, paprika & red dye over the pork.
- 3. Mix thoroughly with your hands until the filling becomes smooth.
- 4. Fill into hog casings, then you can either hot smoke them at 75˚C – 85˚C for around 1 ½ to 2 hours, until the core temperature of the sausages has passed 70˚C.
- 5. Alternatively, simmer the Saveloys at 80˚C for 30 minutes, cooling them under cold running water when they’re done.
- 6. They will keep for a week in the refrigerator, or you can freeze them
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