Many of us fondly remember the Saveloy as a great chip shop classic. Well, it’s back! The Rare & Pasture team have been dusting the down the original recipe and re-inventing it as a gourmet sausage with superb, wholesome ingredients.
This is no ordinary Saveloy and it tastes like no other Saveloy you have ever tried. Wholesome and delicious, with proper ingredients. No fillers, emulsifiers or preservatives – just beautiful free-range pork and grass-fed beef, real spices and delicious flavour. Retro food just got even better.
Our R & P Saveloys come in packs of 4 and are ready to re-heat. Serve in the traditional way with chips and vinegar or superb in a light batter.
The phrase ‘Oi oi saveloy’ has traditionally been used to greet old friends. So let’s shout Oi Oi and give a warm welcome to the R & P Saveloy.
Put about half a centimetre of water and a knob of butter into a frying pan and place on medium heat. Add the Saveloys to the pan and cook for about eight minutes until heated through, turning occasionally. Don’t let the water dry out.
Alternatively, cover your Saveloy with a paper towel and heat on medium in a microwave, allowing 1min 10 seconds for each sausage.
Distinguished by its lipstick-red hue, the Saveloy is a smoked sausage with a tasty history. Originally made from pig brains (its name comes from the Old Italian cervellato, pig brain, in turn from the Latin cerebrus, brain), we’ve been guzzling it in England for centuries. It’s even mentioned by Charles Dickens in Oliver Twist, in which Fagin sits over a fire ‘with a saveloy and a small loaf in his hand’.’