How to make the perfect Saveloy Dip:
1 fresh Dicksons bread bun
1 Dicksons Saveloy
1 dollop of Dicksons stuffing
1 dollop of Dicksons pease pudding
Your favourite gravy
Warm the saveloy in a pan of boiling hot water until heated through. Warm the pease pudding and stuffing until heated through. Slice your bread bun in half, dip the lid in your favourite gravy. Spread the dollop of pease pudding then stuffing evenly on the lid of your dipped bun.
Cut your saveloy in half lengthways and place on the base of your bread bun, leaving the skin on or off, it’s up to you! Smother in as much or as little English mustard as you like then put your stuffing and pease pudding dipped lid on top.
Demolish and enjoy!
Own recipe pease pudding, stuffing, coleslaw and cheese savoury along with a selection of sandwich fillings.
A selection of premium cooked meats and of course our Legendary Saveloys
Fresh white bread buns made at our factory.
Choose from our selection of own recipe sausages including thick pork, breakfast sausage, pork and leek, Cumberland style swirl or chilli swirl.
Mix & Match our raw meat packs including mince, rump steak, pork, bacon and our sausages – Any 2 for £5.50.
Loose meats in selected stores