Korean Tornado Sausage (Spiral-Cut Batter-Fried Sausage Skewer)
Quick answer
Tornado sosiji is a Korean street snack of sausages spiral-cut on a skewer at an angle, spread open, coated in frying batter, and deep-fried at 170 degrees Celsius.
What makes this special
- Batter-fried sausages spiral-cut on skewers offer an even crunch in every deep-fried section.
- Slowly rotating the skewered sausage while cutting creates even spiral incisions
- Batter seeps deep into spiral grooves, maximizing crunch in every cut
Key ingredients
Core cooking flow
- 1 Thread 4 sausages onto 4 skewers lengthwise so each sausage is centered and steady.
- 2 Hold the knife at an angle and rotate the sausage slowly as you cut a spiral.
- 3 Gently spread the cut sausage along the skewer to open small gaps.
Tornado sosiji is a Korean street snack of sausages spiral-cut on a skewer at an angle, spread open, coated in frying batter, and deep-fried at 170 degrees Celsius. The batter fills the gaps between the spiral cuts, so each section fries into its own crispy layer wrapped around the sausage. The salty, smoky flavor of the sausage is amplified by the fried coating, and dipping in ketchup and mustard adds a tangy counterpoint that lightens the oily richness. Cutting the spiral slowly while rotating the sausage is essential to keep the helix intact and achieve the signature fanned-out shape.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Thread 4 sausages onto 4 skewers lengthwise so each sausage is centered and steady.
Leave a small margin at the ends so the sausage does not slip off while being spiral-cut and opened.
- 2Prep
Hold the knife at an angle and rotate the sausage slowly as you cut a spiral.
Keep the cut depth even so the helix stays connected instead of breaking into separate pieces.
- 3Prep
Gently spread the cut sausage along the skewer to open small gaps.
Open it only enough for batter to reach between the cuts, keeping the spiral shape intact.
- 4Heat
Coat the sausage with batter made from 80 g frying powder, working it over the outside and into the spiral gaps.
Shake off heavy clumps so the coating fries evenly instead of turning thick and greasy.
- 5Heat
Heat 500 ml cooking oil to 170C, then lower in the sausage skewers.
Keep the heat around medium and fry until the outside is golden and the batter between the cuts looks crisp.
- 6Finish
Let the fried skewers drain briefly, then serve hot with 2 teaspoons ketchup and 1 teaspoon mustard.
Serve before the crisp batter layers soften, especially around the spiral cuts.
After the steps
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