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English Saveloys


60 lbs. beef trimmings, cured
1/4 lb. thyme
20 lbs. hog skins, cured
20 lbs. hog cheek meat, cured
1 lb. breakfast sausage seasoning
1/4 lb. coriander
8 oz. sugar


Wash salt off skins, and place them in water in a kettle. Cook at 180 degrees for 1 1/2 to 2 hours, until tender. Reserve stock. Run cooked skins through 5/64 inch plate, and beef and cheek meat through 1/8 inch hole. Mix all together well by hand or mixer, adding stock from skins and flour to reach desired consistency. Stuff into hog casings. Tie off in links 4 inches long. After forming eight links, connect the two ends with stout twine, 4 inches apart, for hanging. Prick well with sharp needle. Give them a hot smoke for 2 hours, then cook in water at 155 degrees for 20 to 30 minutes. Hang up the sausages, and rinse with hot water, then cold. Allow to cool for 1 hour, then refrigerate.