Saveloy-Australian

Australian/New Zealand saveloy sausage. A bright red color of a saveloy is the result of the sausage being cooked in water enhanced with red coloring.

MeatsMetricUS
Pork trimming400 g0.88 lb
Pork fat trimmings100 g0.22 lb
Beef trimmings400 g0.88 lb
Water100 g100 ml
Ingredients per 1000g (1 kg) of meat
Salt15 g2-1/2 tsp
Cure #12.0 g3/8 tsp
White pepper2.0 g1 tsp
Ginger1.5 g3/4 tsp
Mace0.5 g1/4 tsp
Cinnamon0.5 g1/4 tsp
Flour50 g2 oz
Instructions
  1. Grind pork trimmings through 1/4” (6 mm) plate. Partially refreeze and grind again through 1/8” (3 mm) plate.
  2. Grind pork fat through through 1/4” (6 mm) plate. Partially refreeze and grind again through 1/8” (3 mm) plate.
  3. Grind beef through through 1/4” (6 mm) plate. Partially refreeze and grind again through 1/8” (3 mm) plate.
  4. Mix/knead beef with salt and cure #1 adding some water. Add pork, spices. remaining water and mix all together. Add fat and flour and mix everything together.
  5. Stuff into 24 mm sheep or collagen casings. Make links 8” (20 cm) long.
  6. Optional: for smokey flavor add 1/2 tsp liquid smoke or smoke with natural wood for 30 minutes.
  7. Cook in water at 80º C (176º F) for 25 minutes.
  8. Add to the water a food approved red coloring.
  9. Cool and refrigerate

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