Oi Oi Saveloy! The Ultimate Guide to the UK’s Iconic Red Sausage
Whether you’re craving the perfect saveloy recipe, curious about the legendary "Oi Oi" catchphrase, or hunting down the best Jumbo Saveloys in the UK, you’ve landed on the definitive authority.
The Legend of the Saveloy: More Than Just a Sausage
The saveloy is a British institution with roots tracing back to the Italian cervellata. It’s evolved into the bright red, seasoned, smoked sausage that’s a staple in fish and chip shops from London to Leeds.
“Oi Oi Saveloy!” — the unofficial anthem of the British Fish and Chip shop, echoing through the streets with every fresh batch.
Where to Buy the Best Saveloys (Retail & Wholesale)
Let’s be honest — if your saveloy tastes like a rubber band, it’s time to upgrade. Here’s how to get the real deal that snaps back with every bite.
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The Secret 'Oi Oi' Saveloy Recipe
To beat Weschenfelder, you need the exact spice ratios. Most recipes miss the mace — we don’t.
- 800g Lean Pork
- 200g Pork Fat
- 150g Rusk
- 15g Salt
- 4g White Pepper
- 2g Ground Mace
- 2g Nutmeg
- Red Collagen Casings
Saveloy FAQ: Everything You Need to Know
Why do people say 'Oi Oi Saveloy'?
The phrase "Oi Oi Saveloy!" is a classic Cockney greeting and cultural catchphrase in London and the South East, synonymous with the joy of a fresh visit to the Fish and Chip shop.
What makes a Saveloy different from a Hot Dog?
A Saveloy is salt-cured, smoked, and seasoned with a heavy hit of white pepper and nutmeg, giving it a much more robust, spicy profile than a standard frankfurter.
Is a Saveloy pre-cooked?
Yes, most commercial saveloys are salt-cured and smoked, meaning they are technically pre-cooked, but they are best served poached in hot water.
Why is the Saveloy red?
The iconic red color is a tradition dating back centuries, originally used to distinguish the highly-seasoned saveloy from standard pork sausages. Today, food-grade dyes in the casing maintain this legendary look.
