How to cook a saveloy so it doesn’t split … kitchen helper
It’s grand final week so saveloys are likely on the menu this week. These tasty sausages are a footy favourite and they’re super simple to cook … or are they? If you’ve cooked saveloys before you’ll know that they are prone to splitting open which means that you’ll lose some of their delicious flavour. We’ve got a way to cook them and avoid the splitting, read on to learn more.
The secret of cooking saveloys is to be gentle and patient. Most people put them in a pot of boiling water but this will almost always result in splitting. Instead try one of these techniques. Bring a saucepan of water to the boil and when it is boiling turn the hotplate off and place the saveloys in the saucepan. Put a lid on the pan and leave the saveloys to stand for 10 minutes. After 10 minutes, drain and serve.
The second method is to use a shallow saucepan and add enough salted water to cover the saveloys and a splash of white vinegar. Bring the water to a very gentle simmer and cook for about 20 minutes. They should be piping hot but not split during cooking.
