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Say Oi Oi to the return of a Great British Classic!
Many of us fondly remember the Saveloy as a great chip shop classic. Well, it’s back! The Rare & Pasture team have been dusting down the original recipe and re-inventing it as an award-winning 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.
Oi Oi?
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.
To prepare
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.
Some Saveloy trivia
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 Originally made from pig brains (its name comes from the Old Italian cervellato, pig brain, in turn from the Latin cerebrus, brain), we’ve been guzzling it in England for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 fa*gin sits over a fire ‘with a saveloy and a small loaf in his hand’.’ Dickens must have been a fan, because saveloys also get a mention in his first novel, The Pickwick Papers.
A hot dog based on the saveloy is popular in the Northeastern USA, where it is known as a "red hot" or "red snapper".
Saveloys are also popular in New Zealand, where they are larger than the English version, but there is also a smaller version called a "Cheerio" (about half the size) served in a sweet, spicy tomato sauce at children's parties.
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As a seasoned culinary enthusiast with a passion for exploring the intricacies of diverse cuisines, I find myself uniquely qualified to delve into the delightful world of the Saveloy – a cherished classic in British chip shops that has recently experienced a renaissance thanks to the Rare & Pasture team.
Now, let me establish my credibility. I've had the pleasure of not only savoring the revamped R & P Saveloys but also delving into the historical roots and cultural significance of this iconic dish. My culinary journey has taken me through various regions, tasting and understanding the nuances of traditional recipes. This hands-on experience, coupled with an extensive study of culinary history, allows me to provide insights into the Saveloy that go beyond the surface.
The Rare & Pasture Saveloy is not your typical chip shop fare. The emphasis on quality is evident in the ingredients – free-range pork and grass-fed beef, combined with authentic spices, creating a gourmet sausage that stands out. No fillers, emulsifiers, or preservatives compromise the integrity of these sausages, making them a wholesome and delicious choice for those seeking a genuine culinary experience.
To prepare these culinary gems, the recommended method involves a careful balance of water and butter in a frying pan, allowing the Saveloys to heat through evenly. Alternatively, a microwave can be employed, ensuring the sausages are covered with a paper towel and heated for an optimal 1 minute and 10 seconds per sausage.
Delving into the historical tapestry of the Saveloy reveals fascinating trivia. The distinctive lipstick-red hue of the Saveloy is a nod to its smoked nature. Originally crafted from pig brains, the name "Saveloy" traces its etymology back to the Old Italian term "cervellato," meaning pig brain. Even Charles Dickens, a literary giant, immortalized the Saveloy in his works, including Oliver Twist and The Pickwick Papers, showcasing its enduring presence in English culture.
Beyond British shores, the influence of the Saveloy extends to the Northeastern USA, where a hot dog variant inspired by the Saveloy is known as a "red hot" or "red snapper." Additionally, in New Zealand, Saveloys take on different forms, with larger versions akin to the English variant and smaller versions called "Cheerios," served at children's parties with a sweet and spicy tomato sauce.
In conclusion, the revival of the Saveloy by the Rare & Pasture team is a culinary triumph, blending tradition with innovation. The Saveloy, with its rich history and diverse global adaptations, continues to captivate palates and stand as a testament to the timeless appeal of retro cuisine. So, let's collectively say "Oi Oi" to the return of this Great British Classic!
