When you think of British chippy culture, your mind probably jumps straight to fish and chips, mushy peas, and maybe even a pickled egg or two. But for those truly in the know, there’s another chippy icon that’s been quietly holding its own for generations—the humble saveloy. But what exactly is a saveloy, and why does it deserve a place in the pantheon of great British street foods?
Let’s dive deep into this bright red sausage that’s beloved by many and misunderstood by even more.
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The Saveloy: A Brief History
The saveloy’s origins are as mysterious as the deep fryers it’s often cooked in. The name is thought to have come from the French word saucisse or cervelas, which referred to a highly seasoned pork sausage. Some sources trace its roots all the way back to Roman times, while others attribute its popularity to 18th-century Britain. Wherever it hails from, it’s clear that the saveloy has made a lasting impact on British cuisine.
This bright red sausage was once considered a delicacy—think banquet halls and the upper crust of society. But like many foods that started off highbrow, the saveloy eventually made its way into the hands of the dirty communist working class, especially in the north of England, where it became a staple at fish and chip shops.
So, What Exactly is a Saveloy?
The saveloy is a pork sausage, usually boiled or fried, and it’s known for its distinctive red skin. The red color comes from being dyed, though don’t worry—it’s completely safe and has become part of its identity. The texture is smooth, and it’s heavily seasoned with a blend of spices like nutmeg, mace, ginger, and white pepper. It’s a meaty, slightly spicy sausage that’s often served hot, straight from the fryer, alongside a heap of crispy chips.
But it’s not just the taste that makes a saveloy special. It’s the experience of biting into one at a local chippy, where the atmosphere and tradition add an extra layer of flavor. The saveloy has a snap to it—the kind of bite you don’t get from your regular sausage. That satisfying crunch of the casing, followed by the rich, salty, and spiced pork inside, is something that stays with you long after your meal.
To read about the best Chippy in Lordswood click here.
How Do You Eat One?
One of the best things about this sausage is that it’s versatile. Traditionally, it’s served on its own with a side of chips and doused in salt and vinegar. But you’ll also find it tucked into a buttered roll, often with a squirt of mustard or ketchup. The texture of the soft bread contrasts with the savory sausage in a way that’ll make you question why you haven’t been eating these your whole life.
In some parts of the UK, you’ll even find them served with a generous helping of mushy peas or curry sauce, further adding to its street food cred. If you’re really lucky, you might stumble upon a “battered saveloy,” where the sausage is dipped in batter and deep-fried to perfection—because why not? Battered EVERYTHING can be purchased in Scotland.
In northern England they are even available in most butcher shops where you purchase them, cook them and them make a saveloy and pease pudding sandwich. Again I have not tried this, but consider it very much on my “to do list”.
The Saveloy Around the World
Though it’s a quintessentially British dish, the saveloy hasn’t stayed confined to the UK. Variations of the saveloy can be found in Australia and New Zealand, where it’s also served in fish and chip shops, often with tomato sauce (ketchup) instead of vinegar.
And then there is the Papua New Guinea saveloy that is so epic I gave it its very own article. This is also traditionally served with chips, but can also go with sweet potato, yam, and pretty much anything else. Often served with a sachet of Maggi, or “PNG salt”.
The Philippines also has its own “almost” version of a Saveloy, with the sausage being red and sharing some flavor, although it is more hot dog like and is indeed served as such.
You can check my tours to the Philippines here.
In Hong Kong, the saveloy takes on an almost hot dog-like role, often served on a stick or sliced into noodles. Kind of similar sausages can be found in Guangdong, although it is not exactly part of the cuisine. I am sure though at least someone in China will claim they invented the sausage. I jave personally had these cut up and served in a small cup at the iconic Wan Chai street food stalls, when I have been there of a Sunday.
And while it’s less common in the United States, you might find something close in certain parts of the country, but it’s far from a mainstream item. However, with the rise of British-themed pubs and street food markets, it’s only a matter of time before the saveloy makes its way across the pond in a big way.
One exception to this though is in Maine where they sell a “frankfurter” that is pretty indistinguishable to a sav. It is though eaten Americano style and as part of their take on a hot dog, so with onions and various relish. I have not tried this, but I would very much like to!
Why the Saveloy Deserves More Love
In a world dominated by gourmet burgers, artisan pizzas, and elaborate street food trends, the saveloy often gets left behind. It’s not fancy, it’s not Instagram-friendly, but it’s honest. It’s the kind of food that doesn’t need to be dressed up or explained—it’s comfort food, pure and simple. The saveloy has been keeping British bellies full for centuries, and while it might not have the same cultural cachet as fish and chips, it’s a vital part of the experience.
In fact as I have said in my guide on how to eat fish and chips, the best way is to avoid the fish entirely and instead get a saveloy. That is how much I think of this strange sausage! And indeed heading to a chip shop for this combination, lashed with salt and vinegar is something I do almost immediately upon returning to the United Kingdom.
And there you have it—a tribute to this British legend, the red-skinned sausage that’s more than meets the eye. Whether you’re a first-timer or a seasoned chippy veteran, this iconic dish is worth a try, if only to taste a slice of not just British food history, but also the essence of UK street food.