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By
Jane LawsonAbstract
Although rarely heard of these days, the ‘battered sav’ — a saveloy sausage, coated in a yeasted batter and deep-fried — used to feature on every fish and chip shop menu in town, a tradition passed down from our British cousins.
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.