Kransky battered sav
I’ll explain the origin story of this battered sav in my other blog. Suffice to say this is part of a food challenge from some work colleagues.
Battered sav origin story at My Thoughts and Stuff
- 2 Kransky sausages
- 1/2 cup Self raising flour
- 3 tablespoons Plain flour
- 1 teaspoon bicarbonate of soda
- 1 cup Water
- 2 Eggs lightly beaten
- 3 tablespoons Chilli flakes
- 10 centimetres Wasabi from a tube
- 3 tablespoons Aioli
- 2 tablespoons Kim chi
- 3 tablespoons Tomato sauce
Heat some vegetable oil in a wok and get it to 180 °C
Shaft a Kransky sausage up its clacker with a skewer
Combine the chilli flakes, flours, bicarbonate of soda, water and the egg and process with a stick blender until it is smooth
Dip the Kransky sausage into the batter and cover it, make sure it's a nice thick batter that covers the full length of the big thick sausage
Gently placed the coated sausage into the hot oil and cook for about 2 minutes
Remove the big thick gnarly battered sausage from the oil and place on absorbent paper towel
Reapply the thick gooey batter to the already coated sausage and then cook again
Cook for a further 2 minutes and then allow to rest for a few minutes
Serve with some Kim chi, wasabi aioli (made by adding some wasabi to aioli) and tomato sauce along with some coleslaw
Shoot a photograph
Eat these big thick sausages and dip liberally into the various sauces
Wash the dishes
Write the recipe
Write a blog post and hope readers share this post on social media
I hope you enjoy this fusion of European, Japanese and Korean fare.
Kransky in the delicatessen at Coles
Kim chi from the Asian grocery store
From Angkor Wat in Belconnen
Finished plate ready for tea
Questions and answers
Why do you like battered savs?
Well, I mean who wouldn’t love a battered sav. A battered sav is an iconic Australian food much like a meat pie or a vanilla slice.
At a takeaway, what will you also get with a battered sav?
I like getting potato scallops. Deep fried battered slices of par-cooked spud is a wonderful thing. I’m not sure if other countries do a potato scallop, but I know they are popular throughout most of Australia. They may be called other names in Victoria and other places, but if you say potato scallop, most people know what you’re talking about if you’re in a fish and chip shop.
The battered sav according to Roy and HG
If you want more from Roy and HJ check out their new podcast. I listen to them every Saturday evening.
Why the Kim chi?
I was describing the food challenge to a friend at Canberra Hospital and Health Services on Friday and she suggested Kim chi rather than sauerkraut.
If you want more about the origin story, please head over to My Thoughts and Stuff.
Other posts you may enjoy
Disclaimer and a note on mass and energy
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.
For recipe posts the quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.