gherkins? or pickled eggs?

[eoin_k]

Eating pickled eggs in a chip shop is plain wrong. They should only be consumed in a pub, after being crushed up in a bag of crisps.

 

[Shechemite]

It is better to have pickled eggs than gherkins, if you cannot have both. - Mackerelvelli

 

[dessiato]

Saveloys are, without doubt, the most vile thing calling itself food. I've had a dog that would eat almost anything it could get in its mouth, but never, ever a saveloy.

 

[Saul Goodman]

Saveloys are, without doubt, the most vile thing calling itself food.

Apart from pickled gherkins.

 

[Badgers]

I always have a saveloy from the chuppy

 

[strung out]

Saveloys are, without doubt, the most vile thing calling itself food. I've had a dog that would eat almost anything it could get in its mouth, but never, ever a saveloy.

What's the difference between a saveloy and a frankfurter?

 

[neonwilderness]

I always have a saveloy from the chuppy

Ever tried a Saveloy dip?



I don't think they look quite like that when you buy them in the shop

 

[dessiato]

What's the difference between a saveloy and a frankfurter?

A saveloy served with chips and curry sauce.
A saveloy is a type of highly seasoned sausage, usually bright red, normally boiled and often available in British fish and chipshops, especially in London, Leeds, Newcastle, and the English Midlands and are occasionally also available fried in batter. The word is believed to originate from the Swiss-French cervelas or servelat, ultimately from the Latin cerebrus; originally a pig brain sausage particularly associated with Switzerland.[1]

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 (sage), preservatives (sodium nitrite, potassium nitrate), and beef collagen casing.

Frankfurter

Würstl, virsli or European vienna sausage

Smoked Vienna sausages

North American Vienna sausage in tomato sauce
A Vienna sausage (German: Wiener Würstchen, Wiener; Viennese/Austrian German: Frankfurter Würstel or Würstl; Swiss German Wienerli; Swabian: Wienerle or Saitenwurst) is a thin parboiled sausage traditionally made of pork and beef in a casing of sheep's intestine, then given a low temperature smoking.[1][2] The word Wiener means Viennese in German.[3] In Austria the term "Wiener" is uncommon for this food item, which instead is usually called Frankfurter Würstl.[4]


So the basic difference is quality of ingredients, and edibility.

 

[bellaozzydog]

When I worked in a chippie, if the chips were taking too long to cook I'd entertain the customers by making saveloys sing by putting them in the microwave and zapping them unneccessarily

 

[Sprocket.]

Never eaten saveloy, it’s a southern delicacy not served in the unsophisticated north.

But pickled gherkins, eggs and onions are great with a cod or haddock fillet.