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
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Recipe
- 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
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Heat some vegetable oil in a wok and get it to 180 °C
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Shaft a Kransky sausage up its clacker with a skewer
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Combine the chilli flakes, flours, bicarbonate of soda, water and the egg and process with a stick blender until it is smooth
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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
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Gently placed the coated sausage into the hot oil and cook for about 2 minutes
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Remove the big thick gnarly battered sausage from the oil and place on absorbent paper towel
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Reapply the thick gooey batter to the already coated sausage and then cook again
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Cook for a further 2 minutes and then allow to rest for a few minutes
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Serve with some Kim chi, wasabi aioli (made by adding some wasabi to aioli) and tomato sauce along with some coleslaw
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Shoot a photograph
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Eat these big thick sausages and dip liberally into the various sauces
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Wash the dishes
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Write the recipe
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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.
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Photographs
Kransky in the delicatessen at Coles
From Coles Westfield Belconnen
Kim chi from the Asian grocery store
From Angkor Wat in Belconnen
Finished plate ready for tea
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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.
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Other posts you may enjoy
I’ve never eaten one but I am sure that there is another meaning to them. I like the Japanese Korean twist!
Thanks, Lorraine. It’s hard to go past deep fried batter on a sausage 😃
As always, my taste buds are in a state of amazed confusion. The battered sav thing I get, it’s all those other tastes that have me intrigued & pretty desperate to try, I mean…. what would all those tastes “taste like” …. you got me thinking Gary.
It’s like a marriage of East and West Anna 🤣😂😃
It just works (most of the time).
The battered sausage is beloved of Scots too, though our version isn’t as fancy as this. They certainly look delicious.
Wow, Emma, I never knew that. I did know that the Scots love to deep fry, but there you go. I liked these Kransky battered savs, but now I’ve done it I’m not sure I’ll do it again.
Dipping it twice sounds VERY intriguing!! I love your wording…How to make food sexy. hmmm, are these an aphrodisiac?
Haha, my cooking vocabulary will get me in trouble one day I’m sure.
Naw!
I’ve never actually had a battered sav. It looks appetising I must say. I’m not sure if it’s something that you commonly find around, because I have never seen it in food courts or even in the frozen section of Woolies or Coles. Or maybe it’s a Canberra. I really don’t know 😀
Hi Mabel
It’s very much a fish’n’chip shop or takeaway sort of thing.