Saveloy Dip
A legendary Sunderland sandwich packed with hot saveloy sausage, pease pudding, sage and onion stuffing, and mustard, dunked straight into hot savoury stock.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •Large saucepan
- •Tongs
- •Butter knife
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 18 g
- carbs
- 68 g
- fibre
- 6 g
- protein
- 24 g
- calories
- 540 kcal
Instructions
- 1
Pour the stock into a large saucepan and bring to a gentle simmer over medium heat on the hob.
- 2
Place the saveloy sausages into the simmering stock and heat gently for 10 minutes until piping hot.
- 3
Slice each bread bun in half horizontally, leaving a slight hinge on one side if preferred.
- 4
Spread a generous layer of pease pudding across the bottom half of each bun.
- 5
Add a thick spoonful of warm sage and onion stuffing over the pease pudding.
- 6
Spread English mustard thinly inside the top half of each bread bun.
- 7
Use tongs to remove the hot saveloys from the stock and slice each sausage in half lengthways.
- 8
Nestle the hot sliced saveloy on top of the stuffing inside each bun.
- 9
Close the bun, hold firmly, and submerge the top half briefly into the simmering stock until soaked.
- 10
Serve immediately while hot and dripping with rich stock.
Chef's tips
Ask for a 'full dip' to dunk the entire sandwich, or a 'half dip' just for the top crust. Do not leave the bread in the stock for more than two seconds or it will fall apart.
Ingredient substitutions
- pease pudding → smooth mushy peas
- pork stock → rich beef stock
Storage
Assemble and eat fresh immediately, as the dipped bun cannot be stored.
Reheating
Reheat leftover sausages, stock, and stuffing separately in pans on the hob before assembling fresh buns.
Common mistakes to avoid
- •Soaking the bun for too long, causing the bread to disintegrate.
- •Boiling the stock too rapidly, which splits the saveloy skins.
Serving suggestions
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