A saveloy is a type of highly seasoned sausage, usually bright red, normally boiled and available in most fish and chip shops around England. It is occasionally also available fried in batter. Etymology The word is believed to be derived from Middle French or , originating from Old Italian ('pigs brains'), ultimately from the Latin ('brain'). Its first known use in the English language in this meaning was 1784. is still the name of a sausage in Italy; it is longer and thinner than standard Italian sausages. Ingredients Although the saveloy was traditionally made from pork 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. The saveloy is mostly eaten with chips. England Popular in the North East of England, saveloys are sometimes eaten in a "Saveloy Dip" sandwich: the bun is dipped in the water which the saveloy is boiled in or in gravy, with a layer of stuffing and pease pudding, additionally seasoned with English mustard. In the rest of England it is most commonly eaten from fish and chip shops. Australia and New Zealand The saveloy is eaten in Australia and New Zealand, often dipped in batter and deep fried, when it is known as a “battered sav”. 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the turn of the 20th century, the saveloy was described in an Australian court case as a "highly seasoned dry sausage originally made of brains, but now young pork, salted" but by the mid-century, it was commonly defined by its size as a sausage, as opposed to a frankfurter at . This distinction may be due to frankfurters’ popularisation in that country (as the main ingredient in hot dogs). Saveloys also tend to have more seasoning and are thicker. Despite "frankfurter" sausage makers being the target of violence in World War I, the story that saveloys were once frankfurters, renamed due to anti-German sentiment, is purely apocryphal, as far as Australia is concerned. In Australia, saveloys are usually a beef-pork blend. In New Zealand, saveloys are usually a lamb-pork-beef blend (which distinguishes them from frankfurters which are a pork-beef blend). As in England, they are sold at fish-and-chip shops, as well as bought from supermarkets, to be simmered at home. Saveloys are often the basis of the New Zealand battered-sausage-on-a-stick