Talk:Saveloy

Style
The section about personal memories of New Zealand at the end doesnt seem to be written in the correct style for wikipedia. Just thought I would see if anyone else had any views. It just seems too personal and first person. — Preceding unsigned comment added by Arnoldlayne (talk • contribs) 01:11, 31 December 2006‎

Stub
Removed "stub". For a sausage I think the article is exhaustive. Martinvie 22:36, 3 February 2007 (UTC)

How old is "originally" ?
I'm wondering how old are we talking about when savloy was made from brains? Are we talking about hundreds of years ago, or much more modern times. There are no timescales in the article and with traditional British foods we might be talking hundreds of years ago.

North/South
I think it's worth noting that it's difficult find saveloy for sale much further north than London. Certainly, they're common in London and around the south-coast, but otherwise they're difficult to source. Many people I know have never heard of them, even those from south England. I'm not sure where this should go in the article though.
 * --smiler 11:25, 17 April 2007 (UTC)

I'd agree with that but think that saveloys are generally only available in the South-East within say a 40 mile radius of London and as you say the south-eastern part of the south coast - probably to cater for those from London on holiday. I've lived/worked in West Yorkshire/East Lancs for 15 years and have never managed to track one down up here. Probably they're sold in London/South-East and North East only. — Preceding unsigned comment added by 194.176.105.154 (talk) 12:20, 22 June 2012 (UTC)

I have to disagree with that, they are sold in the North East which is basically the most north you can go, except Scotland ofcourse. Gazh 12:43, 10 July 2007 (UTC)

I certainly could never find one in yorkshire, nor in the northwest around blackpool, gutted really as I really don't want to make the near 600 mile round trip to portsmouth to the only chippy that I know serves them. —Preceding unsigned comment added by 90.205.31.165 (talk) 01:57, 29 April 2009 (UTC)

I go clubbing in London and all you ghear all night is oioi and people shouting back "Saveloy". Also club slang for oi oi. —Preceding unsigned comment added by 90.208.244.247 (talk) 18:49, 8 February 2010 (UTC)

As someone who grew up eating saveloys in the South-East and latterly moved to Scotland I can attest that they don't know what a saveloy is up here, however, they have a sausage in chip shops in Glasgow at least that is near identical that they call a "smoked sausage". Zexpe (talk) 20:30, 11 August 2016 (UTC)


 * A smoked sausage is more akin to various continental sausages (in e.g. Germany, Belgium and Poland), notably bigger, distinct in flavour and, in my view, pleasant; all distinguishing features from a saveloy. Mutt Lunker (talk) 23:58, 11 August 2016 (UTC)

In the Macc Lads song “England's Glory” Muttley McLad describes a trip to London and notes “No gravy at the chippy, and what's a saveloy?”, indicating that saveloys were not widely known in Macclesfield. Mr Larrington (talk) 01:08, 23 February 2021 (UTC)

Popular Culture
I've deleted the popular culture section. Feel free to put it back in again, but edit it to get rid of all the trivial references. The point of such sections is to show where the item has had an impact on everyday life, not to list every reference to it ever made in works of art, etc. Otherwise what about everything else? Does every song that ever mentions a sausage get into the sausage article, everything anyone's ever said about a chipolata get into the chipolata article? —Preceding unsigned comment added by 85.140.238.190 (talk • contribs) 1st May 2008
 * I've just re-deleted it, as it was pretty much just a list of quotes where anyone had said the word "saveloy". The editor who readded in early June said that a list of such mentions "may be what people are looking for when looking up the word savaloy" - as explained in WP:NOTDIR, Wikipedia is not the place for a list of quotes about a subject. --McGeddon (talk) 14:10, 17 June 2008 (UTC)

This is disappointing news for me. The only reason I visited the saveloy section was to look for mentions in song! Specifically, I'm trying to track down an old music hall song my gran used to sing: "I wish I was a saveloy in a shop with electic lights on, I'd have my insides full of meat and charming red skin tights on". That's all I remember. Saveloy purists may disdain my enthusiasm for sausage themed songs, but I would maintain that it is a genuine saveloy related information quest. Zerowhite (talk) 03:01, 17 July 2010 (UTC)

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Rubarb&amp;custard (talk) 16:19, 4 September 2008 (UTC) I'm English, and have never seen or heard of a Saveloy being battered so I removed the part that said the sausage is battered. You can get sausage in batter at a chip shop but they are normal sausage.

There was specific reference to New Zealand when talking about cheerios, I'm an Australian and have always known them to be cheerios and have only ever heard them being called cheerios in Australia- so added 'Australia' next to the NZ reference. —Preceding unsigned comment added by 203.171.196.107 (talk) 12:31, 27 February 2010 (UTC)


 * It's not clear but the name cheerios seems to be a discussion of the cocktail frankfurt, which is also know -- at least here in Tasmania -- as a little boy. Van Dieman (talk) 08:56, 13 September 2011 (UTC)

Hot Dog?
I've never even HEARD of a saveloy being seved in a fish & chip shop, never mind it being the automatic sausage for a hotdog in England/Britain. I have lived in Cumbria and been given a hotdog when I asked for one, a sausage when I asked for one, and a battered sausage when I asked for one; and in Glasgow and been given a hotdog when I asked for one, and a battered sausage when I asked for a sausage. The 'sausages' that I've been given are just that - over-processed and horribly (for which read deliciously) salty - but a sausage all the same. Not a saveloy. Sorry to get so uptight. Who wrote this? Maybe only say this is true for places you've been to and experienced this? FlannyBabes (talk) 18:05, 24 February 2011 (UTC) another point to add: since when has gravy been sausage brine? — Preceding unsigned comment added by 90.200.184.44 (talk) 16:00, 1 December 2011 (UTC)
 * It's pretty much the default sausage of choice in a Fish and Chip in the South East...in fact, proper Saveloys are hard to find anywhere else.--Nozzer71 (talk) 10:11, 27 February 2015 (UTC)

What's this stick business? Never heard of that. — Preceding unsigned comment added by 163.164.17.17 (talk) 12:57, 9 January 2013 (UTC)

battered sav
I'd not regard a picture from Flickr.com as a reliable reference for the naming of the battered sav. Van Dieman (talk) 08:41, 13 September 2011 (UTC)
 * Agreed, this is just the opinion of one internet user - I've removed it. You should be WP:BOLD and remove anything that isn't a reliable source. --McGeddon (talk) 13:22, 15 February 2012 (UTC)

Ingredients
Despite reference to " a pig brain sausage particularly associated with Switzerland", the article doesn't actually say what a saveloy is made of, which thing seems important. Czrisher (talk) 20:14, 10 August 2013 (UTC)

I don't really know where this should fit best - but it seems clear to me that whoever described this item as "highly-seasoned" must have never tasted one. They are as bland as the US equivalent hot-dog sausage. To call it "highly-seasoned" is completely misleading - and just plain wrong. I think it should be made clear also that its retail availability and popularity (and history) is highly regional - like mushy peas or jellied eels. I have no sources to cite save for my own mouth and my own, not inconsiderable, travels around traditional working-class neighbourhoods of the U.K. — Preceding unsigned comment added by 50.64.8.3 (talk) 16:59, 15 November 2016 (UTC)

Trimmed this out
This was just stuck at the bottom of the article, so I've trimmed it out - but there may be something worth investigating here. Snori (talk) 08:37, 17 April 2016 (UTC)


 * Saveloys were probably introduced by Italian immigrants to England in the 1800s. They are certainly not a Northern English creation, more a heavily compromised variation on a theme.

In the north of Italy they are known as Cervellatas, France; cervelas, Germany; Servelatwurst, and in Victorian English; cervelat (British butchers and charcutiers of the period were mostly of German origin). A heavily spiced and flavoured fine pork brains and bacon red sausage.


 * The saveloy (Cervellata in Italian) is a type of sausage.
 * The saveloy (Cervellata in Italian) is a type of sausage.

Apulian, a typical regional sausage with the denomination ' saveloy ' (Cervellata) is a typical product of Puglia, listed as traditional Italian food products (Ar T) by the Ministry of agriculture, food and forestry policies (Mipaaf). [1] the 'typical' is a saveloy sausage of Toritto, a village locaed in the surroundings of the Alta Murgia National Park. It is prepared by choosing the most moist parts of cattle and swine. The meat and ofal is degreased and cut into pieces and then ground. The ground meat is topped off with cheese, salt and natural aromas.

The village of Toritto celebrates this typical product with a festival that takes place during the summer.

Calabrian cuisine variation:

The saveloy is a pork sausage which is characterized by the fact that, unlike the typical calabrese sausage containing tomato and chilli but does not contain red wine. The saveloy is a sausage in which the meat is seasoned with black pepper, white wine and fennel.

Milanese cuisine variation:

In milanese cuisine is a traditional sausage with equal Italian name (cervelaa in milanese dialect), but is of different composition and type.

Cocktail sausages are not mini saveloys!
I feel like cocktail sausages should get their own page. GarethBaloney (talk) 15:43, 19 April 2024 (UTC)