Saveloy Disaster.

[aris]

Why not just dip the sausages in food colouring after they are prepared. From what I can see, the food colour isn't for flavour, just for looks.

[Oddley]

Thank you sausagemaker if I can't find a formula for this I will try your method. I still don't know where I can get the Devro casings from.

Aris I have already said that I poached the saveloys In red dye and water. The colour is not the problem. The hog casings are like rubber and you have to suck the meat out of them. Very off putting.

I am trying to make a particular saveloy from my past and will settle for nothing but an authentic product.

[sausagemaker]

Hi Oddley

Just a thought have you tried the seasoning in the DEVRO section I posted

Regards
sausagemaker

[Oddley]

Sausagemaker I would really like to make my own spice mix. I derive great pleasure being able to replicate something like this.

The hunt is almost better than the kill. You won't believe this but it took 15 years to perfect the recipe for pie mash and liquor.

[Parson Snows]

Oddley

As additional information I�ve taken the liberty of including five more saveloy seasoning mixes, all similar to that already posted.

These are from �Handy Guide for Pork Butchers� by Thomas B. Finney.

Hope that you get this sorted out

Kind regards

Parson Snows

[Parson Snows]

Sausagemaker wrote

Just a thought have you tried the seasoning in the DEVRO section I posted

This was the one that he was referring to

SAVELOY

%
25.0 Pork Trim 50/50
15.0 Bacon Trim
20 Pork Jowl
20 Water
10 Rusk
1.5 Farina (Potato Starch)
2.5 Spice

SPICE MIX

%
74.3 Nitrate Salt
18.5 White Pepper
2.4 Sage
2.4 Cloves
2.4 Ginger

Processing

Chop pork trim with the jowl, seasoning & water to forma thick paste.
Add bacon trimmings & chop to desired particle size.
Chop in rusk & farina to aim for a final chop temperature below 59f
Fill into saveloy red or continental brown casings
Blanch in hot water or steam for 30 minutes at 173f
Cool & pack


I have noticed that the pepper is quite a bit less at 18.5 %
kind regards

Parson Snows

[aris]

I've not tried this myself, but try soaking the hog casings in vinegar before stuffing. Not sure for how long - maybe an hour - but experiment a bit.

[Oddley]

I am a right idiot. When sausagemaker said have a look at the Devro mix I went to the Devro site and couldn't find them. LOL So thanks to sausagemaker for posting these and thanks Parson for pointing out my folly.

Parson I will have good look at the spice mixes you posted I think I can discount any with cayenne pepper in the ones I am looking for they have no heat at all.

As I have posted before the saveloy recipe I am trying to create is a very particular one and very distinct. I have not tasted one like it before or since. I have tasted something similar though. I was cooking a piece of boiled bacon once to which I had added about four whole cloves of garlic, I tasted the stock and the taste strongly reminded me of the taste of these saveloys.

That brings me to a question can a emulsion be made with hot cooked meat?

aris take it from me hog casings will not do the job. If necessary I will try sheep casings. Fortunately a friend has said he might be able to get me a sample of Devro casing.

I am pretty determined to make these. One of the reasons is I posted on the good food live sky television board asking for help in this matter. On the program that day there were two sausage makers from up north who were supposed to be expert. When my question was put to them they said it was impossible for the home producer to make an emulsion type sausage and that I should go and buy them. I leave it to you to determine what I thought of these so called sausage professionals.

When I manage to reproduce this recipe I will post it. When I do try it, it is the best saveloy in the world people used to queue out of the door to get them.

[Parson Snows]

Oddley
You wrote

can a emulsion be made with hot cooked meat?

Yes it can, but saveloys aren't really an emulsion as such.

You wrote

When my question was put to them they said it was impossible for the home producer to make an emulsion type sausage

Technically they are right, you cannot create a "true" emulsion with "home style" equipment. You really need a colloid mill to do it, the main reason being that by the time any home equipment could get the consistency right the meat/fat would be at too high a temperature and upon cooking the fat would be lost.

you wrote

take it from me hog casings will not do the job

As I said before we used to use hog casings, though we did lightly smoke them and not poach them. Though these days the Devro ones look ideal.

I never even bothered looking for my old saveloy recipe, because as I mentioned before they were really made to utilise/avoid waste. Where as for most home made sausages etc. you're trying to use better quality meats. From memory I do remember that they contained
1) Pork rinds/skins (Boiled for about 4 hours)
these along with some of the "stock" that they were cooked in became an emulsion
2) The split hog casings (emptied out) aquired during the day
3) Cured Pork jowls
4) Beef trimmings
5) Bacon Trimmings
6) Pork Trimmings

I look forward to you recreating your memories

kind regards

Parson Snows

[Oddley]

To be honest Parson I think you give the two sausage guys too much credit. I don't think they would know a colloid mill if it jumped up and bit them in the arse.

But you have given me more ideas.

For instance if I boil up rinds pigs trotters etc then emulsify them hot then cool down the resultant mix can I then add it to the cold emulsification of meats. I think the key is the added stock.

[TobyB]

sounds revolting!

[Oddley]

Not really TobyB whenever you have a pork pie this is the jelly. some very highly thought of French dishes done in aspic are made like this.

I intend to make the saveloys with the best meat I can find but for an authentic taste I don't mind adding a pigs trotter or two I like pig trotters BTW. If you are using collogen casings what do you think they are made of.

[aris]

Collagen casings are made from beef hides.

[Oddley]

I was trying not to be to pedantic. I think most of us know it's made of the collagen layer just beneath the skin.

The idea I was trying to get across is for us who stuff supposedly inferior quality meats with lots of fat into pigs guts and then turn our noses up at homemade gelatine is to me slightly ridiculous.

[aris]

I agree - I quite like offal meats properly prepared.