Saveloy Sausage

Saveloy is a highly-seasoned sausage commonly served in British fish and chips shops. It is usually boiled and occasionally fried in batter. Its flavor is similar to that of red pudding and frankfurters.

Choosing between sausage and saveloy depends on a number of factors, including the occasion and audience. Sausage tends to be seasoned with bold flavors, making it better for dishes that require a strong flavor profile.


Saveloy is a highly seasoned, bright red sausage that is normally boiled. It is often sold in English fish and chip shops, and is sometimes fried in batter. It is also popular in New Zealand and Australia, where it is spelled saveloy (with one “l”). In these countries, it is usually a lamb-pork-beef blend, which distinguishes it from the frankfurter (which is typically a pork-beef blend). The Australian variant is sometimes known as a sav and a dagwood dog.

It is important to differentiate between sausage and saveloy, because they have different meanings and origins. Sausage is a type of meat encased in casing made from animal intestine or synthetic materials. Saveloy is a brightly colored, highly seasoned sausage that is normally boiled and served with chips. It can also be eaten in sandwiches, and it is a popular snack in the North East of England. People frequently dip their saveloy in a plate of gravy, similar to the way they might French dip a sandwich.


Saveloys are made from pork and a mixture of beef and pork, mixed with salt, pepper and spices. They are then encased in a casing, which can be either animal intestine or synthetic materials. The meat is then cooked by boiling, frying or grilling.

The difference between sausage and saveloy is important to understand because the wrong meat can affect the flavor and texture of a dish. For example, if you use sausages when a recipe calls for saveloys, you will end up with a dish that is greasy and has a different flavor profile than intended.

In addition, it is also essential to use the correct ingredients when making saveloys, as this can affect their taste and texture. For example, if you use too much fat when making them, they may be tough and dry. It is also important to cook them for the proper amount of time. Otherwise, they will be overcooked and have a unpleasant flavor.


Saveloys are a footy-loving staple in New Zealand and Australia, and they are extremely easy to cook. They can be simmered, grilled or baked. They are also a popular option for children’s parties or lunches. However, these tasty sausages are prone to splitting during cooking and you need to be careful not to overcook them.

When making a battered saveloy, insert wooden skewers through the centre of the saveloys lengthways, leaving 8cm protruding at one end for a handle. Dust the saveloys lightly with flour. Heat oil to moderately hot in a deep heavy-based pan. Using a spoon, dip the saveloys into the batter and coat completely. Holding the skewer ends, gently lower the battered saveloys into the hot oil and allow them to float for a few seconds before turning and draining. Repeat the process with the remaining saveloys. Serve piping hot with chips.

Mistakes to Avoid

As with any type of food preparation, there is always room for error when cooking. Mistakes can easily ruin the flavor and texture of a meal, so it is important to be careful when following recipes or cooking with unfamiliar ingredients.

Using the wrong meat can have a significant impact on the final dish. For example, if you use a frankfurter in a recipe that calls for saveloys, the result will be significantly different from intended. Another common mistake is overcooking sausages and saveloys, which can cause them to become tough and dry.

My boyfriend loves a good ol’ Geordie banger on a roll after a night out with the boys. It’s grand final week so he’ll probably be cooking up some saveloys for the big game. They’re his footy team’s favourite so he can’t wait to get stuck in. Adding some ketchup and mustard will make it extra yummy. I’ll have to try one myself sometime.

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