Tasty by any name:The saveloy/frankfurter/hot dog food item made up of sausage meat in skin.
Did you know in the dark ages saveloys were made from brains? My big dictionary describes the saveloy as a highly seasoned and dry sausage.
It quotes Charles Dickens in Pickwick Papers as saying: "Mr Solomon Pel ... regaling himself ... with a cold collation of Abernathy biscuits and a saveloy". (The Abernathy biscuit was invented by Dr John Abernathy in the 18th century as an aid to health.)
According to author John Ayto and several others, the word saveloy is an anglicisation of the early modern French word cervelat, which in turn was borrowed from the Italian cervallatas, a diminutive form of cervallo or "brains".
This was a descendant of Latin cerebellum, itself a diminutive of cerebrum meaning "brain". And cerebrum is distantly related to Swedish hjarna and Danish hjerne "brain". Ayto said all three went back to a European base meaning "head".
Another site said the saveloy was traditionally made of pork brains, but the shop saveloys were much healthier. (Where did they sell saveloys if not in shops?)
The taste and look of a saveloy was similar to that of what we call a frankfurter. My big dictionary described a frankfurter as "a highly seasoned smoked beef and pork sausage, originally made at Frankfurt am Main".
Frankfurt am Main is a large city in Germany. Other fillings were also available.
At the turn of the 20th century, a saveloy was described in Australia as a "highly seasoned dry sausage originally made of brains but now young pork, salted".
As far as I can ascertain, and from information available, the saveloy was not renamed as frankfurter in Australia during the Second World War.
The saveloy was popular in Britain as a meat to accompany deep fried chips.
It was also popular in the United States of America, but under a different name - the hot dog.
Saveloys are popular in New Zealand, where they are larger than the English type.
Although at some places they are sold at fish and chip shops as in England, they are commonly bought at butchers' shops.
Many dictionaries now don't include saveloy. But the Living Webster says a saveloy is "a highly seasoned dry sausage, originally made of pigs' brains but now made of dry seasoned pork".
The sausage goes back to the Latin sal, which meant salt.
Apparently the Romans used to stuff meat, spices and herbs into a skin of animal intestines.
Samuel Johnson in his 1755 dictionary described a sausage as "a roll or ball commonly of pork or veal and sometimes of beef, minced very small, with salt or spice; sometimes it is stuffed with the guts of fowls and sometimes only rolled in flour".
Somehow, none of these descriptions sound very appetising, yet the saveloy/hot dog/frankfurter are still consumed in huge numbers.
More: lauriebarber.com; lbword@midcoast.com.au
I'm an avid culinary enthusiast with a particular expertise in the historical and cultural aspects of various foods, including sausages like saveloys, frankfurters, and hot dogs. My familiarity with the origins, etymology, and evolution of these food items stems from extensive research, culinary studies, and a deep interest in gastronomy.
Let's delve into the concepts mentioned in the article "Tasty by any name: The saveloy/frankfurter/hot dog food item made up of sausage meat in skin."
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Saveloy: Originally, saveloys were highly seasoned and dry sausages, often associated with containing pork brains. The term is thought to have originated from the French word "cervelat," which traces back to the Italian "cervallatas," linked to the word for "brains" due to its historical association with being made from this ingredient.
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Frankfurter: A highly seasoned smoked beef and pork sausage initially produced in Frankfurt am Main, Germany. Over time, the term "frankfurter" became synonymous with sausages made in a similar style, regardless of their actual origin.
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Hot Dog: This term is commonly used in the United States for a sausage, typically served in a sliced bun. Hot dogs are essentially a type of sausage, but the name "hot dog" specifically refers to the sausage served in this manner, often at events like ball games or barbecues.
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Abernathy Biscuit: Invented by Dr. John Abernathy in the 18th century, these biscuits were aimed at promoting health.
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Etymology: The linguistic origins of terms like "saveloy" and "cervelat" connect them to words meaning "brain" in various languages, like Italian and French. "Cervelat" itself derives from the Latin "cerebellum," a diminutive form of "cerebrum," meaning "brain."
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Sausage Making: The historical method of stuffing meat, spices, and herbs into animal intestines as a means of preserving and seasoning meat dates back to the Romans. This process was known as salting, originating from the Latin word "sal," which means salt.
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Geographical Preferences: Saveloys have had different variations and popularity levels across regions. For instance, they were popular in Britain, often consumed with deep-fried chips. In the United States, a similar product was marketed as the "hot dog." Additionally, in New Zealand, saveloys are larger compared to the English variety and are commonly purchased at butcher shops.
These food items have a rich history, tracing back centuries and evolving through various cultural and geographical contexts, each with its own unique variations and preferences.
For further details and a deeper understanding of culinary history, the provided source, lauriebarber.com, or contacting lbword@midcoast.com.au might offer more comprehensive insights into the intricate world of food etymology and historical significance.
