The Official Saveloy Appreciation Thread

Postby E Dogg Capizzle on Thu 4/Dec/14 12:22pm

Recent food related posts have got me thinking about the much maligned saveloy. What is your favourite way to consume this sublime sausage-like comestible? :eh:
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Re: The Offcial Saveloy Appreciation Thread

Postby Oli on Thu 4/Dec/14 12:29pm

Scalding hot with train smash, it's the only way to be sure.
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Re: The Offcial Saveloy Appreciation Thread

Postby UK_Exile on Thu 4/Dec/14 12:34pm

hot, tomato sauce & sprinkle of grated tasty cheese
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Re: The Offcial Saveloy Appreciation Thread

Postby Wobbler on Thu 4/Dec/14 12:41pm

Oli wrote:Scalding hot with train smash, it's the only way to be sure.


a what now?
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Re: The Offcial Saveloy Appreciation Thread

Postby Velocipedestrian on Thu 4/Dec/14 12:46pm

Wobbler wrote:
Oli wrote:Scalding hot with train smash, it's the only way to be sure.


a what now?


I think this is a recipe for making saveloys - take smushed bodies from crashed train, strain, extrude into tube shapes, cook, feed to other people's kids.
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Re: The Official Saveloy Appreciation Thread

Postby jo on Thu 4/Dec/14 12:49pm

Split open in half, scoop of mashed potato on top, then strips of bacon on top. :cool:
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Re: The Official Saveloy Appreciation Thread

Postby E Dogg Capizzle on Thu 4/Dec/14 12:50pm

Mmmm, processed meat of indeterminate origin. The best kind. :love:
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Re: The Official Saveloy Appreciation Thread

Postby Wobbler on Thu 4/Dec/14 12:54pm

jo wrote:Split open in half, scoop of mashed potato on top, then strips of bacon on top. :cool:


How big are the saveloys you are eating to enable that :eh:
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Re: The Official Saveloy Appreciation Thread

Postby Simonius_Titius on Thu 4/Dec/14 1:15pm

Jo was referring to horse saveloys.


For ordinary savs:

Cut into 1-2 cm rounds, in a preheated bowl, with Watties TuckerFucker and bread on the side. Good pubs serve these free about when you should be going home to have dinner with the family.

Skinned and sliced lengthways. Waterproof the bread with marge and lettuce. Add mustard / relish, fresh tomato etc.

Add chopped savs to fried leek & tomato just before serving on top of pasta or spuds. (Frankfurters are much better for this).

Cooking chopped savs or furters in stirfries & soups has not worked optimally for me. They can swell up like an inflamed foreskin, go a funny pink colour, smell sulphurous and become either rubbery or mushy. Add them at the end instead.
Last edited by Simonius_Titius on Thu 4/Dec/14 3:02pm, edited 1 time in total.
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Re: The Official Saveloy Appreciation Thread

Postby Sims on Thu 4/Dec/14 1:25pm

As a suppository
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Re: The Official Saveloy Appreciation Thread

Postby jo on Thu 4/Dec/14 1:33pm

Wobbler wrote:
jo wrote:Split open in half, scoop of mashed potato on top, then strips of bacon on top. :cool:


How big are the saveloys you are eating to enable that :eh:

More or less the same as a normal sausage. :eh: thats what I grew up with.

And it was toasted. Toasted potato and bacon FTW!
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Re: The Official Saveloy Appreciation Thread

Postby CrustyMTB on Thu 4/Dec/14 1:45pm

They taste best nabbed from the bowl at a kids bday party, before the grublets have contaminated 'em.
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Re: The Official Saveloy Appreciation Thread

Postby Wobbler on Thu 4/Dec/14 1:48pm

jo wrote:
Wobbler wrote:
jo wrote:Split open in half, scoop of mashed potato on top, then strips of bacon on top. :cool:


How big are the saveloys you are eating to enable that :eh:

More or less the same as a normal sausage. :eh: thats what I grew up with.

And it was toasted. Toasted potato and bacon FTW!


Oh rite that makes a bit more sense, what I consider saveloys are the roughly finger diameter 2 inch long jobbies.
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Re: The Official Saveloy Appreciation Thread

Postby jo on Thu 4/Dec/14 1:52pm

Like cocktail sausages? We used to call them cheerios.
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