A Kransky battered sav for your thoughts
[maxbutton id=”7″ url=”#questions-and-answers” ] [maxbutton id=”2″ url=”#photographs” ][maxbutton id=”1″ url=”#mff” ]
Last week (Tuesday) I was in Melbourne participating in a meeting. I got back into Canberra just after 6 pm and even though I had prepared in my mind to make a salad, I was tired and just wanted to eat something without cooking. I stopped at the Jamison Takeaway and bought a battered sav, a couple of potato scallops and a serve of hot chips.
[social_warfare]
The following day I went to see my ‘potato scallop-loving’ colleagues and mentioned the battered sav. The question arose, “How to make a battered sav better?”. We discussed a few options and finally arrived at the Kransky sausage. The Kransky sausage has its origins in Europe while etymologically, the word Kransky appears to be Australian. The next question was, “What sauce should a Kransky battered sav be served with?”. My friend with the greatest desire for battered savs, said in her mind, tomato sauce is the only sauce. I know that tomato sauce is a favourite of hers, she keeps a supply in a refrigerator at work. I also thought the battered sav should be served with coleslaw which turned my mind to cabbage.
On Friday, at the Canberra Hospital and Health Services, I shared my food challenge thoughts with a colleague including the cabbage conundrum. As I was about to suggest sauerkraut, she came up with the brilliant food fusion notion of Kim chi. Given my proclivity to combining cuisines, I thought this was a great suggestion. I needed to seek out some Kim chi. The other sauce I thought might go well with the Kransky battered sav was some wasabi aioli.
So today my mission was to get some Kransky sausages, some Kim chi, wasabi and pickled ginger. I had almost everything else I needed in the flat.
If you want the recipe you can find it at my food blog Yummy Lummy.
I went for a walk around Lake Ginninderra after the grocery shopping and enjoyed the blossoms that have bloomed even more since the last visit I made last week.
Photographs
Tuesday night takeaway
A battered sav, a few potato scallops and a serve of hot chips
Friday night quesadilla
On Friday night I made a simple bacon instant noodles quesadilla for tea and served it with some avocado and sour cream
Blossoms and a bee on Lake Ginninderra
Raisin toast
Burrito bowl with pulled pork
From Guzman Y Gomez
Kransky in the deli
Kim chi from the Asian grocer
Kransky battered sav with Japanese and Korean tones
[social_warfare]
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.
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.
What is the next food challenge?
I believe I need to begin a diet. Seriously, I need to lose weight.
[social_warfare]
Other posts you may enjoy
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.
Over here we call corn dogs, Dagwood dogs or Pluto pups. Likewise, they are usually carnival food. The batter is a lot thicker and they are served on a stick. Battered savs are found in fish’n’chip takeaway places and usually cooked to order.
I love a good sausage, especially a smokey one with lots of flavour.
Here’s a link to the LJ post where I made them. Yes, they go on sticks and you can use whatever sausage you want like with your kransky savs.
Suggestive … check out the 2nd picture. 🙂
https://a-boleyn.livejournal.com/189210.html
Cool. Thank you very much 😃😃😃
Gary, I do enjoy reading your posts. I always learn things!! I looked up the ‘Battered savs’ and found another Aussie wp blog!!! https://thingsaussieslike.wordpress.com/tag/battered-sav/
Fun fun fun. I also get how you don’t want to cook some days. Today, I did not want to cook and pulled some pie things from the freezer. They’d been in there too long. Ate them anyway–
NOTE: I am not a fan of Kim chi..or sauerkraut.
Thanks Kris, I wish I could say I want to cook every night, but you know after a busy day, sometimes, the temptation of something greasy and starchy takes over.
The battered sav has a long history in Australia, I can remember seeing them in fish’n’chip shops when I was a little boy.
I try to keep ‘healthy’ type things around, but with one person the produce tends to go bad faster than if I am cooking for a family. Mum can’t process a lot of foods, so I miss rice and pasta (bad for Diabetes anyway!!) and many sorts of veggies.
Eating healthfully when there is only one or two people can be difficult when produce is expensive and when it goes off quickly. I wish I had a larger freezer.
I don’t mind sauerkraut, and I’m getting to like Kim chi more but it depends on the quality of the Kim chi.
I had to look up “battered sav” – not something Americans say.
I don’t know how old the term is but I’ve known about battered savs from my childhood.
Now… minute noodles in a quesadilla is something I have never heard of Gary. But do hope they tasted good.
It did taste good Sue. I like the texture and mouth feel of the noodles as I bite through the grilled tortillas.
Does anything else go into the dip besides sour cream and avocado?
No, that’s all I used with the quesadilla but with the Kransky I mixed wasabi and aioli.
Thank you.