Kransky battered savs served with coleslaw, wasabi aioli, Kim chi, pickled ginger and tomato sauce Gary Lum
How to make a Kransky battered sav with Japanese and Korean tones
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
How to make a Kransky battered sav with Japanese and Korean tones. A fusion food challenge to beat them all.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 1000 kcal
Author: Gary Lum
  • 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
  • Coleslaw
  1. Heat some vegetable oil in a wok and get it to 180 °C
    Vegetable oil Gary Lum
  2. Shaft a Kransky sausage up its clacker with a skewer
  3. Combine the chilli flakes, flours, bicarbonate of soda, water and the egg and process with a stick blender until it is smooth

  4. 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
  5. Gently placed the coated sausage into the hot oil and cook for about 2 minutes
  6. Remove the big thick gnarly battered sausage from the oil and place on absorbent paper towel
  7. Reapply the thick gooey batter to the already coated sausage and then cook again
  8. Cook for a further 2 minutes and then allow to rest for a few minutes
  9. Serve with some Kim chi, wasabi aioli (made by adding some wasabi to aioli) and tomato sauce along with some coleslaw

  10. Shoot a photograph
  11. Eat these big thick sausages and dip liberally into the various sauces
  12. Wash the dishes
  13. Write the recipe
  14. Write a blog post and hope readers share this post on social media
Recipe Notes

I hope you enjoy this fusion of European, Japanese and Korean fare.