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Traditional Saveloys

This recipe will teach you how to make fresh Traditional Saveloys

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  • (6 Rating)


  • 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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