SAVELOYS

[Rik vonTrense]

When I was a kid in the East end of London, the German butchers was one of the only fast food takeaways there was.

Goebelles down the market was open until after ten at night and the aroma of faggots and peas pudding or Saveloys and peas pudding , filled the air. and for two penny sav's and a fistfull of pease pudding for another penny was a meal fit for a king.

You ate it out of the paper with your fingers, which warmed your fingers up on a cold night too.

I remember peas pudding and faggots more than I remember fish and chips and there certainly wasn't any Chinese takeaways or curry houses and Burgers and Pizzas were unheard of.

As far as I remember the faggots were cooked covered in a cawl and were steaming hot and spicy.
But the saveloys were to die for ...to me they were huge and so very satisying.

Does anyone have a recipe for saveloys? the pepperier the better. Where would one get the red skins as well.

[sausagemaker]

Welcome to the Forum Rik

please see link below
http://forum.sausagemaking.org/viewtopi ... ight=devro
you will find a savaloy recipe in there

Regards
Sausagemaker

[TJ Buffalo]

Hi Rik
Oddley and Parson Snows also had a thread in '04 about saveloys
http://forum.sausagemaking.org/viewtopic.php?t=153&sid=063610e4ac0f5d497ac28a7d47f77715
As for the skins, you might search the forums for mention of casing suppliers in the UK.

[Rik vonTrense]

Thanks for the welcome Guys....

The internet never ceases to amaze me I wish that it had appeared fifty years ago as it would have saved me an awful lot of hassle in experimentation with food.......even to making a decent Liverworst that my
long deceased German Grandmother used to make.....unfortuantely her recipe went with her in 1948.

But I now have the time and a reasonable amount of spare money for my little foibles and I still enjoy making the food but my appetite is not what it used to be....nothing wrong with my digestion it's just I do not get very hungry.

With a bit of luck and a fair wind I will very soon be the owner of a Reber sausage stuffer..........


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