Saveloy

A saveloy is a type of highly seasoned sausage, usually bright red, normally boiled and available in fish and chip shops around Britain.

The word is believed to be derived from Middle French cervelas or servelat, originating from Old Italian cervella ('pigs brains'), ultimately from the Latin cerebrus ('brain').

Although the saveloy was traditionally made from pig brains, the ingredients of a shop-bought sausage are typically pork (58%), water, rusk, pork fat, potato starch, salt, emulsifiers (tetrasodium diphosphate, disodium diphosphate), white pepper, spices, dried sage, preservatives (sodium nitrite, potassium nitrate), and beef collagen casing.

At the turn of the 20th century, the saveloy was described in an Australian court case as a "highly seasoned dry sausage originally made of brains, but now young pork, salted"[4]: 6  but by the mid-century, it was commonly defined by its size as a 19 cm (7.5 in) sausage, as opposed to a frankfurter at 26 cm (10 in).

[10] These are a popular children's party food in New Zealand and Australia, often served hot, with tomato sauce.