1 00:00:01,760 --> 00:00:04,800 Speaker 1: A debate that's been raging in hadden House and thank 2 00:00:04,840 --> 00:00:06,200 Speaker 1: you for weighing in on our how can it we 3 00:00:06,240 --> 00:00:10,240 Speaker 1: Ashburt and Facebook page? What do you call those red 4 00:00:10,280 --> 00:00:14,840 Speaker 1: sausage looking things that you boil up? Saves or poloney? 5 00:00:14,920 --> 00:00:18,000 Speaker 1: Let's pull on the expertise of local butcher from the 6 00:00:18,040 --> 00:00:20,320 Speaker 1: Carnival Candy Shop, Chris Brown. 7 00:00:20,800 --> 00:00:24,200 Speaker 2: They are the same thing, but poloney is a broad 8 00:00:24,280 --> 00:00:29,240 Speaker 2: view of a group of ludgeon type sausages. 9 00:00:29,480 --> 00:00:32,240 Speaker 1: So technically what you're saying is I'm right which case 10 00:00:32,280 --> 00:00:35,080 Speaker 1: I'll take it. It's with a fair degree of hesitation. 11 00:00:35,200 --> 00:00:38,720 Speaker 1: I ask this next question, Chris, because sometimes it's best 12 00:00:38,840 --> 00:00:41,400 Speaker 1: not to know. But for the for the risk of 13 00:00:41,600 --> 00:00:45,600 Speaker 1: tainting this beloved snack, what's it actually made of? 14 00:00:45,920 --> 00:00:49,559 Speaker 2: Pretty much? Savs? The made up traditionally of mainly a 15 00:00:49,600 --> 00:00:53,120 Speaker 2: pork base, probably the eighty five eighty five lean, So 16 00:00:53,159 --> 00:00:55,840 Speaker 2: that that means that they have a snack you know 17 00:00:56,680 --> 00:00:58,080 Speaker 2: when you bite into. 18 00:00:58,680 --> 00:01:02,480 Speaker 1: Yes, it's the most satisfying part. So you're telling me 19 00:01:02,520 --> 00:01:05,360 Speaker 1: they're a bit healthy, they. 20 00:01:05,319 --> 00:01:07,840 Speaker 2: Should, Well, I've got a bit of fat in. 21 00:01:07,959 --> 00:01:11,880 Speaker 1: There and they've got to be enjoyed on white bread 22 00:01:12,200 --> 00:01:14,440 Speaker 1: with copious amounts of sauce. If anything, it's just a 23 00:01:14,480 --> 00:01:17,959 Speaker 1: beastel for the source. After times and what he saw 24 00:01:20,400 --> 00:01:25,120 Speaker 1: again with hesitation, I ask what's the skin made of? 25 00:01:25,800 --> 00:01:30,440 Speaker 2: Traditionally it's hod casing, so it's pork and peastine. 26 00:01:30,640 --> 00:01:33,600 Speaker 1: Oh that's not as appetizing. 27 00:01:34,680 --> 00:01:38,839 Speaker 2: That's that's that's natural product. Like there is a lot 28 00:01:38,959 --> 00:01:42,640 Speaker 2: of different casings out there, which is like a man 29 00:01:42,720 --> 00:01:47,520 Speaker 2: made collagen, eatable collagen in that which you know, it's 30 00:01:47,640 --> 00:01:52,080 Speaker 2: it's just not right. We we do hodctings for all 31 00:01:52,120 --> 00:01:55,240 Speaker 2: of our all of our products. It's like, you know, sausages, 32 00:01:55,360 --> 00:01:56,080 Speaker 2: same things. 33 00:01:56,120 --> 00:01:59,160 Speaker 1: Well, I agree it's tasty, but maybe I'll just hold 34 00:01:59,200 --> 00:02:02,280 Speaker 1: back and sharing those details with young Ellis at this 35 00:02:02,480 --> 00:02:04,600 Speaker 1: very stage, now that we finally got to eat the 36 00:02:04,640 --> 00:02:07,240 Speaker 1: thing she enjoys it. Will this be one of the saves? 37 00:02:07,280 --> 00:02:09,040 Speaker 1: That is? Would this be one of the few sausages 38 00:02:09,080 --> 00:02:10,560 Speaker 1: that you boil the fry. 39 00:02:11,040 --> 00:02:14,560 Speaker 2: Traditionally they were eaten as a cold. 40 00:02:14,440 --> 00:02:17,560 Speaker 1: Cup, so you didn't even cook them. Well, that's something 41 00:02:17,600 --> 00:02:22,040 Speaker 1: we were reminiscing with Grennie Shirl about in the heyday 42 00:02:22,080 --> 00:02:24,600 Speaker 1: of butchers. You go in and it was like a 43 00:02:24,639 --> 00:02:25,240 Speaker 1: wee free bee. 44 00:02:25,360 --> 00:02:28,920 Speaker 2: It's a food safety thing. So when we had the 45 00:02:28,919 --> 00:02:31,640 Speaker 2: butcher at least them, you know, all years we used 46 00:02:31,680 --> 00:02:34,520 Speaker 2: to you know, they give them away to the customers 47 00:02:34,520 --> 00:02:37,160 Speaker 2: of that For a simple reason. I knew that they 48 00:02:37,200 --> 00:02:41,040 Speaker 2: had been cooked up to, you know, polly cooked. I 49 00:02:41,120 --> 00:02:44,440 Speaker 2: knew the shelf life of them. They were fresh, and 50 00:02:44,480 --> 00:02:48,160 Speaker 2: that was there. With meats and stuff like that. A 51 00:02:48,200 --> 00:02:51,519 Speaker 2: lot of them are vacuum packed and stored for longer periods. 52 00:02:52,160 --> 00:02:56,640 Speaker 2: So it's more a food safety modern food safety things, 53 00:02:56,760 --> 00:02:59,920 Speaker 2: so that they're ensuring that they're cooked up to, you know, 54 00:03:00,040 --> 00:03:04,119 Speaker 2: fully reheated prior to even but like you know, I've 55 00:03:04,120 --> 00:03:07,600 Speaker 2: got mates that would be over and naussy when we 56 00:03:07,680 --> 00:03:09,840 Speaker 2: had the butchery the first time. That's cabin visit being 57 00:03:09,880 --> 00:03:12,040 Speaker 2: the butchery, and they goes straight into the cool room 58 00:03:12,840 --> 00:03:15,359 Speaker 2: and pull sam off and munching on it. 59 00:03:16,320 --> 00:03:20,560 Speaker 1: Yeah, a better snack than chippies and process lobbies and 60 00:03:21,320 --> 00:03:24,880 Speaker 1: exactly I mentioned yesterday. And Chris, you might be able 61 00:03:24,919 --> 00:03:27,560 Speaker 1: to add some substance to this. A wive's tale that 62 00:03:27,840 --> 00:03:31,639 Speaker 1: Muma Mel shared with me. When you're boiling your salms, 63 00:03:31,639 --> 00:03:33,720 Speaker 1: well you never you never boil them. You just bring 64 00:03:33,800 --> 00:03:36,280 Speaker 1: them up on a slow heat to prevent the casing 65 00:03:36,320 --> 00:03:38,840 Speaker 1: from splitting. Them from them turning into like blind out tires. 66 00:03:39,560 --> 00:03:43,280 Speaker 1: Apparently if you add extra salt to the water that 67 00:03:43,480 --> 00:03:45,840 Speaker 1: helps to keep the casing intact. Is he something to that? 68 00:03:46,680 --> 00:03:48,560 Speaker 2: I don't know, I've never heard that. I'm going to 69 00:03:48,600 --> 00:03:54,000 Speaker 2: have a doubt there. Butchery, you never stopped learning. 70 00:03:54,480 --> 00:03:58,880 Speaker 1: So there's there's no revolutionary science that you've come across here. Okay, 71 00:03:58,920 --> 00:03:59,840 Speaker 1: it could be a young then. 72 00:04:02,320 --> 00:04:03,920 Speaker 2: Give us a week and I'll let you know. 73 00:04:05,200 --> 00:04:07,480 Speaker 1: But there is something to cooking them low and slow, 74 00:04:08,160 --> 00:04:08,600 Speaker 1: that's right. 75 00:04:09,120 --> 00:04:12,160 Speaker 2: So you never want to boil the water, so ideally 76 00:04:13,000 --> 00:04:16,560 Speaker 2: preheat the water so that it's no bubbles there. So 77 00:04:16,640 --> 00:04:18,680 Speaker 2: it's just like you know, you want the water to 78 00:04:18,760 --> 00:04:22,040 Speaker 2: be probably about seventy five degrees or something like that, 79 00:04:22,279 --> 00:04:23,880 Speaker 2: just sitting in there and just pop them in and 80 00:04:24,000 --> 00:04:25,920 Speaker 2: you just almost want to poach them. 81 00:04:26,279 --> 00:04:30,480 Speaker 1: Here's to the tasty, humble save or Palomi, whatever you 82 00:04:30,640 --> 00:04:33,000 Speaker 1: call it. We know that it goes down good. Appreciate 83 00:04:33,279 --> 00:04:35,600 Speaker 1: your take, Butcher, Chris, thanks very 84 00:04:35,640 --> 00:04:36,520 Speaker 2: Much, nice to chat.