Battered savs aren’t commonly seen in my ‘neck of the woods’. The closest thing I can think of are the carnival food ‘corn dogs’ which would be some type of sausage dipped in cornmeal batter and deep fried. Great served with a flavourful mustard. They’re mostly a summer snack food/bbq or picnic dish, I think, and easily purchased in the frozen food aisle at most grocery stores, and finished off in the oven.

I like the look of those kransky’s. Our area has a lots of German, Eastern European immigrants, from the 60s on, I think, so our delis abound in smoked sausages of every nationality. My dad loved debrecener/debreziner, a smoked Hungarian sausage.