The Australian version is often called a 'dagwood dog' or 'pluto pup'. They are often the basis of the New Zealand battered-sausage-on-a-stick 'hot dog', equivalent to a US corn dog, often sold at fairgrounds and public events. Saveloys are known colloquially in both countries as 'savs'. As in England, they are sold at fish-and-chip shops, and bought to be simmered at home. In New Zealand, saveloys are usually a lamb-pork-beef blend (which distinguishes them from frankfurters which are a pork-beef blend). In Australia, saveloys are usually a beef-pork blend. :вЂЉ12Дespite 'frankfurt' sausage makers being the target of violence in World War I, :вЂЉ1 the story that saveloys were once frankfurts, renamed due to anti-German sentiment, is purely apocryphal, as far as Australia is concerned. :вЂЉ8 This distinction may be due to the frankfurt's popularisation (as an ingredient of hot dogs), which tend to have less seasoning and are thinner. 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the turn of the 20th century, the saveloy was described in an Australian court case as a 'highly seasoned dry sausage originally made of brains, but now young pork, salted' :вЂЉ6 but by the mid-century, it was commonly defined by its size as a 19В cm (7.5В in) sausage, as opposed to a frankfurt at 26В cm (10В in).

The saveloy is eaten in Australia and New Zealand, often sold at fairs, fГЄtes, agricultural shows and sporting events, served deep fried in batter, and known as a battered sav. Д¬ervellato is still the name of a sausage in Italy вЂ“ it is longer and thinner than standard Italian sausages.ДЄlthough 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. Its first known use in the English language in this meaning was 1784. The word is believed to be derived from Middle French cervelas or servelat, originating from Old Italian cervellato ('pigs brains'), ultimately from the Latin cerebrus ('brain').

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