Saveloy sausages hold a special place in my heart. Their juicy, seasoned pork filling encased in that bright red skin instantly transports me back to childhood. I have vivid memories of eagerly awaiting that sizzling platter of sautéed saveloys at birthday parties and backyard barbecues. Even now, I can’t resist grabbing a pack whenever I spot them in the grocery store cooler.
However, I’ve learned the hard way that cooking saveloys takes finesse. If you aren’t careful, you’ll end up with split, shriveled sausages leaking their flavorful juices. After one too many sausage mishaps, I was determined to master the art of keeping these babies plump and intact.
In this article, I’ll share my foolproof methods for cooking picture-perfect saveloy sausages every time. From stovetop simmering to microwave steaming, you’ll learn the insider techniques that ensure tender, juicy results. Let’s dive in!
Getting Equipped: Gear You’ll Need
Before firing up the stove, assemble a few essentials
- Package of saveloy sausages (the more the merrier!)
- Large saucepan or skillet
- Slotted spoon or tongs
- Liquid for poaching – water, broth, juice, etc.
- Spices and seasonings (smoked salt, garlic, etc.)
- Serving platters and toothpicks
Now you’ve got the gear – let’s talk technique!
Stovetop Poaching Perfection
For evenly cooked saveloys with intact casings, poaching on the stovetop is my top choice. Follow these simple steps
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Add water, broth or other liquid to cover sausages in a saucepan.
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Bring to a gentle simmer over medium heat. Avoid a rolling boil.
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Gently add sausages and poach 10-15 minutes until cooked through
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Use a slotted spoon to transfer sausages to a serving platter.
The key is starting with liquid that’s simmering, not boiling rapidly. This allows the sausages to warm gently without splitting their delicate casings.
Microwave Magic
When you’re pressed for time, the microwave can steam sausages in minutes. Here’s how:
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Place sausages in a microwave-safe dish and add water to cover.
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Microwave in 1 minute bursts until sausages are hot, flipping halfway.
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Drain water and serve sausages immediately.
Check frequently to avoid overcooking. Microwaved too long, they’ll burst like little bombs!
Baking for a Crisp Exterior
For sausages with a bit of crunch, baking is the way to go:
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Toss sausages lightly in oil and arrange in a single layer on a baking sheet.
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Bake at 400°F for 12-15 minutes, turning halfway through.
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When browned on the outside and cooked within, they’re ready to enjoy!
Succulent Sautéing
If you prefer sautéed saveloys, try this easy skillet method:
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Heat a tablespoon of oil in a nonstick pan over medium heat.
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Add sausages and brown on all sides, about 8 minutes total.
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Cook through but don’t burst the skin. Lower heat if needed.
Infuse Flavor with Seasonings
Plain poached saveloys are fine, but why stop there? Elevate them with spices and aromatics. Consider:
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Herbs – basil, thyme, rosemary, oregano, sage
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Smoked salt, garlic powder, onion powder, paprika
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Soy sauce, teriyaki, or hoisin for Asian flair
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Chili powder, cumin, cayenne for a kick
Get creative with flavors! The sausage filling absorbs seasonings beautifully.
Serving Suggestions
A platter of perfectly cooked saveloy sausages satisfies on its own. But here are some fun serving ideas:
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Slider sandwiches – top with cheese, ketchup, mustard, pickles!
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Breakfast – add to eggs, hash, waffles, or avocado toast
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Appetizers – provide picks for easy snacking
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Dippers – offer aioli, mustard, or cheese sauce for dunking
With so many options, you’ll enjoy these flavorful sausages morning, noon and night!
I hope these tips help you master the art of cooking saveloy sausages to plump, juicy perfection. Whether you’re prepping for a backyard bash or a cozy movie night in, let these flavorful little links bring some joy to your kitchen and your tastebuds. Dig in!
Your FAQs on Cooking Saveloy Sausages
How do you cook saveloy sausages so they don’t burst?
- Poach gently in simmering, not rapidly boiling, water.
- Microwave in short 1 minute bursts, checking frequently.
- Bake or sauté over medium-low heat. High heat will burst them.
How long do you cook saveloy sausages?
- Poaching: 10-15 minutes
- Baking: 12-15 minutes
- Sautéing: 8-10 minutes
- Microwaving: 2-5 minutes in bursts
Use a thermometer to confirm 160°F internal temp.
Can you boil saveloy sausages?
Yes, boiling is an effective cooking method, but the water must be at a gentle simmer to avoid splitting the casings. Make sure the water is not rapidly boiling.
What is the red stuff on saveloy sausages?
Saveloy sausages get their signature vibrant red color from an edible dyed collagen casing. This skin encases the seasoned ground pork filling.
Can you eat saveloy sausage skin?
Absolutely! The casing is totally edible. It consists of collagen, dye and flavorings. The skin provides texture and visual appeal.
What are good saveloy sausage seasonings?
Try herbs like rosemary, thyme and sage. Spices like garlic powder, paprika, cumin and chili powder also pair well. Soy sauce, teriyaki or hoisin add Asian zing.
How do you store and reheat leftover saveloy sausages?
Refrigerate for up to 4 days. Reheat gently in a skillet, saucepan or microwave until warmed through. Don’t boil or overcook.
What are some creative ways to serve saveloy sausages?
Try in slider sandwiches, with breakfast, on veggie skewers, added to mac and cheese or pasta, topped with different condiments or on a sausage platter.
Can you freeze cooked saveloy sausages?
Yes, freeze cooked saveloys in a single layer on a tray then transfer to a freezer bag. Reheat from frozen in the oven at 375°F for 15 minutes or until warm throughout.
What drinks go well with saveloy sausages?
For an adult beverage, try craft beer or hard cider. Otherwise, sodas, lemonade, juices or sparkling water make great pairings.
