Wie man zerwúlawirstlach machen soll (How one should make Saveloy)
Wie man zerwúlawirstlach machen soll (How one should make Saveloy) is a traditional Tudor period recipe from Germany for a classic boiled Saveloy sausage of a spiced pork, bacon and cheese in sausage casings. The full recipe is presented here and I hope you enjoy this classic Tudor version of: How one should make Saveloy (Wie man zerwúlawirstlach machen soll).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Original Recipe
Wie man zerwúlawirstlach machen soll (How one should make Saveloy) from Das Kochbuch der Sabina Welserin (Sabina Welserin's Cookbook) 1553)
Original Recipe: Wie man zerwúlawirstlach machen soll.
Erstlich nempt 4 pfúnd schweinflesch vom zepfflin/ vnnd
2 pfúnd speck, das last klainhacken vnnd thiet 6 lott saltz
darain/ ain pfúnd geriben kesß, .3. lott pffeffer, 3 lott jmber,
wen es gehackt jst, so knetten das als darein, rerlach 3 lott,
ain 1/2 lott negellach, ain halb lott múscatnúsß, zwaý lott
zúcker, die derm músß man saúbermachen vnd nachmals
gilben, darf man nit gar ain 1/2 lott saffera, man músß sý binden
aúff baiden seitten, aúch vnngeferlich ain qúertlin frisch
wasser darangiessen, man músß aúch das saltz, jmber, pfeffer
nit gar darainthon, soll es vor versúchen vnnd darnach machen,
man soll sý sieden vnngefarlich als 2 air, das gewirtz
vnnd saltz músß man dareinton nach aines gúten gedoncken,
man músß zuúor versúchen.
Modern Redaction:
How one should make Saveloy
First take four pounds of pork from the tender area of the leg and two pounds of bacon. Let this be finely chopped and add to it three ounces of salt, one pound of grated cheese, one and one half ounces of pepper and one and one half ounces of ginger. When it is chopped then knead the following into it, one and one half ounces cinnamon, one fourth ounce of cloves, one fourth ounce of nutmeg and one ounce of sugar. The sausage skins must be cleaned and subsequently coloured yellow, for which one needs not quite one fourth ounce of saffron. Tie it up on both ends and pour in approximately one quart of fresh water. The entire amount of salt, ginger and pepper should not be added, taste it first and season it accordingly. It should be cooked about as long as to cook eggs. The seasoning and the salt must be put into it according to one's own discretion, it must be tried first.
Though this recipe is German, the Saveloy sausage was one of the classic boiled sausages throughout Europe during the Tudor and early Stuart periods. Many recipes call for this sausage and this is by far the best authentic recipes that we have for it.
Modern Redaction
Ingredients:
1.8kg pork (taken from the leg)
900g bacon
90g salt
450g cheese, grated
45g freshly-ground black pepper
45g ground ginger
45g ground cinnamon
7.5g ground cloves
7.5g freshly-grated nutmeg
30g brown sugar
natural sausage casings
7g saffron
Method:
Wash the sausage casings, place in a large pan or bowl with the saffron and cover with warm water. Set aside to soak and colour as you prepare the filling.
Mince the pork and bacon then place in a large bowl and knead in the salt, cheese, black pepper, ginger, cinnamon, cloves, nutmeg and sugar. Drain the sausage casings (reserve the saffron and soaking liquid) and fill with water. Use the meat and cheese mixture to fill the casings and form into links.
Place the saffron and casing soaking liquid in a large pot. Add more water and bring to a boil. Add the sausages and boil for 6 minutes. After this time you can freeze the sausages to store. Either re-boil to use or fry.
)
