Who knows how to cook a savaloy, so the skin comes out hard and crispy, like the chip shop?

Question

I like them crispy, with a crunch when i bite it to it, i hate a soggy savaloy.

And im not looking for battered savaloy recipies. Thanks

Answer 1

Soak em in warm salt water for about an hour, then deep fry them! Try it... trust me!

Yeah... but watch em, they 'could' explode.

Answer 2

insert a wooden skewer into the savaloys and dip them several times into hot oil. place on side to cool.
Once cool throw the savaloy in the bin and eat the skewer.

Answer 3

In the deep fryer like your local chippy. However the oil needs to have been in use for about 8 months and used to cook a variety of 'objects' like Cheese & Onion fritters, chicken nuggets, beef? burgers or pizzas and Mars Bars if you come from North of the Border. Enjoy the 11% meat content of those saveloys my friend. See ya in my Coronary Care Unit very soon.

Answer 4

Battered saveloy:

Directions
Invert wooden skewers through center of saveloys lengthways, leaving about 8cm protruding at one end for a handle. Dust saveloys lightly with flour. To make batter, place fours, soda, water and egg in a food processor or blender, process for 10 seconds or until smooth, transfre mixture to a bowl. Heat oil to moderatley hot in a deep heavy based pan, holding ends of skewers, dip saveloys one or two at a time into the batter, coating completely. Drain off excess batter. Holding skewer ends, gently lower battered saveloys into the hot oil. Hold for a few seconds until saveloys float unaided. Cook for 1 minute or until lightly golden. Carefully remove from oil with tongs and drain on paper towels. Repeat process with remaining saveloys. Re-dip each cooked saveloy in batter and repeat the process (double batter them).

Answer 5

What is a savaloy?

Answer 6

Bung it in the oven for a week

Answer 7

Saveloy's should not be crispy they should be soft and succulent

Answer 8

They probably deep fry them.

Answer 9

cook it longer