makes
16
prep
10 minutes
cook
30 minutes
difficulty
Easy
makes
16
serves
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
For me the memory of this munch-as-you-walk, fast-food-on-a-stick, also known as the dagwood dog or pluto pup, is closely linked to the Sydney Royal Easter Show. I haven’t been for many years, but from a very early age right into my twenties I visited the show religiously, and every year I knew exactly what I’d be eating. It was the one day I would indulge in the battered sav ritual — sadly, the idea of eating one was always so much more pleasant than actually consuming the uniformly greasy and disappointing beast. But it was part of the experience, of course, and kept the whole ‘fun of the fair’ fantasy alive.
If they made battered savs like this at the show, I might even consider a comeback! The home-made saveloy sausages taste a little like a frankfurt, and while they are skinless and not dyed red (shock horror!), you can also use them in home-made hot dogs — just pan-fry or grill them on the barbecue before eating.
Ingredients
Saveloy sausages
- 1.25 kg (2 lb 12 oz) well-marbled minced (ground) pork
- 2 tbsp fine sea salt
- 1 tbsp ground white pepper
- ½–1 tsp cayenne powder, depending how spicy you like it
- 2 tbsp onion powder
- 1 tbsp ground nutmeg
- 3 tsp smoked sweet paprika
- 2 tsp ground coriander
- 2 tsp ground cinnamon
- 1 tbsp ground sage
- 100 g (3½ oz/⅔ cup) plain (all-purpose) flour
Yeast batter
- 2 tsp active dried yeast
- 1 tsp sugar
- 1 tsp fine sea salt
- 300 g (10½ oz/2 cups) plain (all-purpose) flour, sifted, plus extra for dusting
- 625 ml (21½ fl oz/2½ cups) lukewarm water
- mild-flavoured oil, for deep-frying
- tomato sauce, to serve
Cooling time: overnight
Rising time: 1 hour
Instructions
Place all the saveloy sausage ingredients in a food processor. Add 100 ml (3½ fl oz) water and process until the mixture is as smooth as possible. Cover and chill overnight for the flavours to develop.
Divide the saveloy mixture into 16 portions, each weighing 70 g (2½ oz) and about the size of a golf ball. Shape each portion into a sausage shape about 13 cm (5 inches) long, and 2.5 cm (1 inch) in diameter.
Line a large bamboo steamer with a few layers of baking paper. Use a skewer to poke a few holes in the top baking paper sheet, then place the sausages on top, in a single layer; you’ll probably need to cook them in two batches.
Line the lid of the steamer with a clean, dry tea towel and, with the tea towel fairly taut, place the lid securely on the base. The tea towel will overhang the edges a little, so fold the ends back over the top of the lid, so there is no risk of the tea towel catching fire.
Bring a large saucepan of water to the boil. Set the steamer over the top and steam the sausages for 5 minutes, or until cooked through. Remove from the heat and leave to cool. Pack the sausages into an airtight container, with baking paper between each layer. Refrigerate again overnight for the flavours to further develop.
An hour or so before you plan to serve the battered savs, make the batter. Stir the yeast, sugar and sifted flour together. Put the water in a wide bowl and gradually mix in the flour mixture until the mixture is smooth, and the consistency of thin (pouring) cream. Cover with plastic wrap and a tea towel and set aside in a warm place for 1 hour, or until the batter has doubled in size.
When you’re ready to cook, one-third fill a deep-fryer or large heavy-based saucepan with oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil turns golden brown in 15 seconds.
Lightly dust the saveloy sausages with extra flour, then dip into the batter. Allow any excess to drip off back into the batter from one end of the sausage — this is important for getting the textbook rounded shape on the top. Cook in small batches for 5 minutes, or until the batter is crisp and golden, and the saveloy is hot all the way through. Drain on paper towels and sprinkle with sea salt. Serve with tomato sauce, for dipping the rounded tips into.
Note
• If you can find those sticks you see in toffee apples, you can insert them into the less rounded end of the saveloy before frying them one at a time.
Feeling nostalgic? We want you! For the month of November, SBS Food is asking food lovers far and wide to get creative by putting a multicultural twist or your creative spin on an Australian classic... Welcome to
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
For me the memory of this munch-as-you-walk, fast-food-on-a-stick, also known as the dagwood dog or pluto pup, is closely linked to the Sydney Royal Easter Show. I haven’t been for many years, but from a very early age right into my twenties I visited the show religiously, and every year I knew exactly what I’d be eating. It was the one day I would indulge in the battered sav ritual — sadly, the idea of eating one was always so much more pleasant than actually consuming the uniformly greasy and disappointing beast. But it was part of the experience, of course, and kept the whole ‘fun of the fair’ fantasy alive.
If they made battered savs like this at the show, I might even consider a comeback! The home-made saveloy sausages taste a little like a frankfurt, and while they are skinless and not dyed red (shock horror!), you can also use them in home-made hot dogs — just pan-fry or grill them on the barbecue before eating.
