Celebrate Sausage S01E14 - Saveloy

[@2guysandacooler]

Take the #celebratesausagechallenge. Which sausage do you plan from this years line up? You can find a printable recipe for this saveloy here: twoguysandacooler.com/saveloy/

[@jamewakk]

Almost all of them.

[@2guysandacooler]

@@jamewakk NICE!!!

[@Benaroundtown]

for the last month iv been looking for this recipe everywhere !!

[@2guysandacooler]

nice!! If you make it be sure to let me know how it came out. This one is a little tricky...

[@robertmalis4493]

Just made 20 pounds of breakfast sausage yesterday learned a lot from your techniques and so far I think it’s turned out amazing

[@2guysandacooler]

Great job! That's what it's all about!!

[@bryanjensen355]

Beautiful sausages! Makes me think of Copenhagen street dogs. The crinkle cut fries posing as English chips game needs some help though. 😉

[@glennveale4309]

In the UK we have what is known as a saveloy dip, that's a bun sliced in two with the inside lightly dipped in the poaching liquid then add the saveloy, mustard and pease pudding. You may want to look up pease pudding.

[@DanL-j6b]

YES, perfect comment, tasty stuff

[@joncard2249]

That's not uk wide, I'd guess just 1 County, much like the londoners with pie mash and liquor

[@frankiesalmon7545]

Found the Geordie 😂

[@Rmillerb1]

Eric! It's been a while since I commented but know I've been lurking happily. I got excited watching this as I have a crop of beets this year. I'll try cooking these Saveloy in "after" beet boiling water, I'll let you know how it goes!! Thank you for your diligence man.

[@jayrichardson5474]

Now reduce the quality and cost by about 101% and youve got the english style

[@101xraydelta]

beaks and arsehole mixed in lol

[@101xraydelta]

Absolutly marvelous

[@stephencobbhomecooking8938]

I made these last week which turned out fabulous. I ended up usually collagen casings as the natural ones kept splitting (Maybe the quality online ) however a great surprise came from the collagen was they don't need skinning after poaching. I used 28mm

[@2guysandacooler]

Nice!!

[@fredsta500]

As a Brit well done for doing it justice. The ones in the fish n chip shops are much more processed but realistically it's just a nostalgia thing eating those crap ones but for anyone that didn't grow up on them good quality meat and casings seems like a good idea

[@davidphan100]

It’s more of a southern thing. Literally not sold in any chippie outside south

[@trapdoorspongecake1]

@@davidphan100 It used to be like that. But they have now made their way north now....at last! We have a few chippies up here in Lincoln UK (where I live now) that have started to sell them. And I can even buy them in a supermarket called 'Heron's foods'. Music to my ears! As |I am a Souither Lass from dear old Kent..and missed my Saveloys a lot! As for this videop..well I beg to differ with most of the comment. This is not a Saveloy :/ I was a Chef by trade..and there is No Beef in a Saveloy..and no flecks of herbs are seen in a real one either.

[@trapdoorspongecake1]

Iam actually sitting here ..eating some saveloys while watching this. That I bought fro mthe supermarket I mentioned. Very good ones too! Yummy!

[@CartmanUK26]

@@davidphan100 we always had them in the Midlands growing up.

[@KiwiPokerPlayer]

Great video. Here in NZ fish and chip shops are a staple, every small town has at least one. Obviously fish and chips are on the menu, but there is an unmentioned hero in the name "fish and chip shop". That's the hotdog. Now, hotdogs here are basically the same as your corn dogs, the batter is different, here they use the same batter they use for the fish and they almost exclusively use saveloys for the meat part. Food here is heavily British based, it's improving but fish and chip shops were our first "fast food" shops and are still a big part of the Kiwi culture. You can buy them for next to nothing at the supermarket too, you poach those ones. They aren't used for frying and grilling. Never thought why, is it because of the casing?

[@CC-te5zf]

Looks delicious - gotta trot his one! Would make a lovely "pub grub!"

[@bluebrus]

Sous vide also ok for this at 176c ? Thanks for this great Sausage

[@Supergasolina]

great video a question what did you do in the water that red?

[@markjempson6608]

red

[@leeshaw3237]

Liquid smoke and cinnamon go well in this recipe too. I'm looking to buy a bowl chopper here in China then I'm going to extend my sausage range. Exciting stuff

[@2guysandacooler]

That sounds awesome!! As much as I hate to admit it equipment plays a huge part in having a great emulsified sausage!!

[@jamewakk]

You should try to make Swedish falukorv, it's delicious.

[@2guysandacooler]

Oh How funny! This sausage was originally on the list for this year. At the last minute it got cut but I certainly plan on making it on the channel. Looks awesome. How do you eat it? Deep fried with macaroni noodles or with potatoes and peas...

[@jamewakk]

@@2guysandacooler sliced and fried with mashed potatoes is one way. But there is so many options. My favourite is making a stroganoff with it.

[@TikoSpaghetti007]

Chris Hoy loves a saveloy!

[@LlamaDrama4742]

I ate these growing up in London, not so easy to get now I live in the North.

[@Hel461]

I couldn’t believe it when I went up north and they didn’t know what saveloys were.

[@daryld4457]

They didn't know what a wheel was or how to produce fire the last time I went up.there, so you shouldn't be surprised by the savages.

[@DJChipsandGarlic]

the ones you buy over a meat counter in the UK are full of E numbers. still taste ok though XD those look like very high quality 10/10

[@freddieparrydrums]

Hello, very nicely done! Just one thing, the red on the saveloy is actually some sort of casing that goes onto the saveloy :)

[@2guysandacooler]

LOL. I asked every Brit I knew and no one was able to tell me. Thank you 😁

[@freddieparrydrums]

@@2guysandacooler no problem haha!

[@yippikiyay197]

Why did you mix up to a certain temperature? Was the temp a limiting factor in that you don't want to go above? Or is it a target? I'm guessing maybe you just mix as much as possible and use that as your limit?

[@2guysandacooler]

Great question. Protein extraction happens most efficiently under 40f and emulsification happens most efficiently under 55f. so for the best results you'll want to chop the meat/spices first to extract as much protein as you can. Then add the fat and binder and continue chopping so that the emulsification happens. If the temp gets too got (over 55f) the fat will start to breakdown and your emulsion can split..

[@JanosGonzales]

Do you cover beer sausage in this series?

[@2guysandacooler]

LOL Tomorrows episode is a beer brats sausage..

[@leahtiferetrabinovitz6518]

Looks amazing this series is just awesome. Does a Magimix do a similar job to a bowl chopper?

[@2guysandacooler]

It will do a similar job. Just work in small batches so as to not overheat the machine..

[@tracybradshaw1362]

Great video

[@PerAnkh418]

Mmmm Savaloys #nomnomnom ❤️ 👍

[@Myrkskog]

"oi oi saveloy!!!"

[@andyl5297]

Savaloys are supposed to be soft and like rubber skin. Never had a crispy sav in 43 years. This will make a lot of us brits laugh. To be fair though, yours probably taste better than our savs. I love them, but so many brits won't even touch them.

[@icemanknobby]

I made them the other day to this recipe, I did not go through with making them into sausages and I do have all the equipment, I always test cook the meat first before putting them into skins. From the offset the recipe did not look right but I went ahead with the meat, cooked it, nothing like a British sav, tasted good but nothing like a sav, so I turned them into burgers instead lol

[@robbietaylor6163]

Oi oi saveloy grommet

[@icemanknobby]

I give it 100% for looks, but then where did that picture come from lol

[@richosthoff7212]

I grew up in NSW, Australia. Never could get used to the taste. Too sweet, and the rubbery red skin always turned me off. American hot dogs are SO MUCH BETTER!

[@phoenixblade8315]

Never knew you could culturally appropriate the British😂 in all seriousness, the sausages didn’t look red enough

[@DavidHarrisActor]

"What makes this sausage special is the bright red color." *adds red food coloring* okay

[@Andrew_Erickson]

Saveloys have always (at least back to 1938) used red food coloring, what is your point?

[@incytrevable]

Not sure how this would compare to the ones i had growing up but those 'erbs' dont sound quite right. Plus the skin isnt regular casing but a red derivative. I think they need to be smoked too. Still might give it a try though. 🤔

[@marksmith6709]

Hi great recipe, I'm in Australia my curing salt #1 that I have is 6.25% is that the same measurement as per the recipe please?

[@2guysandacooler]

Yes. 6.25% sodium nitrite and 93.75% sodium chloride. 👍👍

[@martink9785]

They definitely aren't fried in a chippy. Sadly nowhere up north has them, it must be a southern thing. I miss cod, chips, savaloy, and curry sauce 😥

[@donovandeysel2569]

I'm in dubai and am unable to open the recipie, must be blocked for some unknown reason, any chance you could send me the recipe?

[@dfbess]

When you going to resume regular videos?..

[@2guysandacooler]

Hey Dustin. As soon as this series finishes. October 31st is the last episode...

[@PennyEvolus]

Baherd saveyy FUCKING RULES

[@fantasmagoracle]

"Herby" not "erby"! Not all food terminologies are prenounced in French accents!

[@2guysandacooler]

but I'm French, how would you prefer me to talk?

[@batteredwarrior]

​@@2guysandacooler You sound very American for a French person.

[@2guysandacooler]

​@@batteredwarrior What should I sound like?

[@fantasmagoracle]

​@@2guysandacoolerwhen you are French that's fine but it's when Americans say it like that, it's not needed.

[@roborb1960]

Sorry? Erb? Were you born in London town? :-)

[@CartmanUK26]

They would only be fried if battered, always poached when bare.

[@kenkenshiro6779]

Can you eat it on a carnivore diet?

[@gibbo909]

Nobody deep fries savaloys

[@rolyy._.5423]

Came to see wat beavo eats

[@ericfoster3636]

Looks Killer!

[@hellohandsome9875]

Best way to eat them is in a soft white bun with stuffing, please pudding and mustard, then dipped in gravy,,,,, but "erbs"? Nah

[@GODSSALERD]

Think maybe the sage calculation might be worth looking at. 10kg meat 100g of sage!? That's going to really over power any other flavors.

[@2guysandacooler]

LOL. Thanks for catching that! I just fixed it... Should be 18g for 10kg...

[@lukepaping]

if you want the authentic fish & chips shop experience you gotta batter that Sav

[@MrMillions69]

No one should batter saveloy's

[@Samwiseganja]

[@fantasmagoracle]

It's "herb" not "erb". Stop saying things in a French accent!

[@2guysandacooler]

But I'm French. 😂😂😂

[@fantasmagoracle]

​@@2guysandacoolersavaloy is not fench😂!

[@fantasmagoracle]

Savaloy isn't French though! 😂

[@2guysandacooler]

@@fantasmagoracle actually the origins of the saveloy sausage is French😉

[@jonwhite4250]

Fish and chips shops don’t usually deep fry them. They serve them poached

[@Andronicus26]

Shouldn’t taste herby or sagey

[@danjames5552]

The original savaloy was a swiss brain sausage taken to England by Swiss immigrants and made from pigs brains , now pork etc , and there Orange not red ! 󾓪󾓦󾓪󾓦󾓪󾓦󾓪󾓦󾓪󾓦󾓪󾓦󾓪󾓦󾓪󾓦󾓪󾓦