What was the original filling of the savaloy sausage?
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A saveloy is a type of highly seasoned sausage, usually bright red, normally boiled and frequently available in British fish and chips shops, occasionally also available fried in batter. Although the saveloy was originally made from pork brains, the typical sausage is now made of beef, pork, rusk and spices. The taste of a saveloy is similar to that of a frankfurter or red pudding. It is usually eaten with chips.
MaterialsMetricUSBeef and pork trimmings500 g1.10 lbPork back fat or fat trimmings100 g0.22 lbRusk, soaked*200 g0.44 lbRusk, dry500.11 lbFarina150 g0.33 lb
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tspWhite pepper8.0 g4 tspPaprika1.0 g1/2 tspGinger0.5 g1/4 tspSage1.0 g1/2 tspCinnamon0.3 g1/8 tspLiquid smoke1/2 tsp
Instructions
Soak rusk in cold water.
Grind meat and fat with 1/8” (3 mm) plate.
Mix with all other ingredients.
Stuff into hog casings.
Cook in water at 80° C (176° F) for 30 minutes.
You can add to water red coloring which has been approved for food use.
Refrigerate.
Notes
* 80 g rusk plus 120 ml (4 oz fl) water
please mark as thanks.......
please mark as brainliest..........
MaterialsMetricUSBeef and pork trimmings500 g1.10 lbPork back fat or fat trimmings100 g0.22 lbRusk, soaked*200 g0.44 lbRusk, dry500.11 lbFarina150 g0.33 lb
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tspWhite pepper8.0 g4 tspPaprika1.0 g1/2 tspGinger0.5 g1/4 tspSage1.0 g1/2 tspCinnamon0.3 g1/8 tspLiquid smoke1/2 tsp
Instructions
Soak rusk in cold water.
Grind meat and fat with 1/8” (3 mm) plate.
Mix with all other ingredients.
Stuff into hog casings.
Cook in water at 80° C (176° F) for 30 minutes.
You can add to water red coloring which has been approved for food use.
Refrigerate.
Notes
* 80 g rusk plus 120 ml (4 oz fl) water
please mark as thanks.......
please mark as brainliest..........
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Answer:
Pigs Brains
Explanation:
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