Korean Tornado Sausage (Spiral-Cut Batter-Fried Sausage Skewer)
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Spiral cuts opened along the skewer let batter settle into every gap, so the sausage ends up wrapped in many thin, crisp ridges rather than one coat.
Read more
An uneven knife depth is the usual failure: one side snaps off while the other never opens.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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