The Pluto Pup, Battered Sav or Dagwood Dog was originally a Quorn Dog, Corn Dog from the USA – really all they are is a sausage in batter or just a deep fried Hot Dog!
The history of this gourmet delight! http://en.wikipedia.org/
Newly-arrived German Texan sausage-makers, finding resistance to the sausages they used to make, have been credited with introducing the corn dog to the United States, though the serving stick came later. A US patent filed in 1927, granted in 1929, for a Combined Dipping, Cooking, and Article Holding Apparatus, describes corn dogs, among other fried food impaled on a stick; it reads in part:
I have discovered that articles of food such, for instance, as wieners, boiled ham, hard boiled eggs, cheese, sliced peaches, pineapples, bananas and like fruit, and cherries, dates, figs, strawberries, etc., when impaled on sticks and dipped in batter, which includes in its ingredients a self rising flour, and then deep fried in a vegetable oil at a temperature of about 390°F., the resultant food product on a stick for a handle is a clean, wholesome and tasty refreshment.
In 300 Years of Kitchen Collectibles, author Linda Campbell Franklin states that a “Krusty Korn Dog baker” machine appeared in the 1929 Albert Pick-L. Barth wholesale catalog of hotel and restaurant supplies. The ‘korn dogs’ were baked in a corn batter and resembled ears of corn when cooked.
A number of current corn dog vendors claim credit for the invention and/or popularization of the corn dog. Carl and Neil Fletcher lay such a claim, having introduced their “Corny Dogs” at the Texas State Fair sometime between 1938 and 1942. The Pronto Pup vendors claim to have invented the corn dog in 1941. Cozy Dog Drive-in Springfield, Illinois, claims to have been the first to serve corn dogs on sticks, on June 16, 1946. Also in 1946, Dave Barham opened the first location of Hot Dog on a Stick at Muscle Beach, Santa Monica, California.
So how did they become part of our eating vocabulary?
We’re getting closer to resolving the ”dog versus pup” battered sav question, thanks to Graeme Judd, of East Gosford. ”A few years ago I was at the Easter Show with two colleagues. Two of us were trying to convince the third that she would enjoy a pluto pup, when the question of the difference between pups and dogs arose. I took it upon myself to inquire of a purveyor of dagwood dogs. He told us that ‘Pluto pups are made in a factory, then refried at the show, while a dagwood dog is assembled freshly on the premises’.” But then he would say something like that, wouldn’t he?
Some more battered sav feedback!
The Dagwood Dog – Pluto Pup or Battered Sav – that is a frankfurt fried in batter was named after an American comic strip character ‘Dagwood & Blonde’ who made fat sandwiches!
In South Australia a battered saveloy (battered sav in NSW) is known as a dippy dog: I would like a battered sav (dippy dog) with my fish and chips.
It’s a “dagwood dog” in Qld, and is the staple food at the “Ekka” each August.
I remember being quite amused when I first saw “saveloys in batter” listed as “battered savs” in Tasmania.
Brisbane informant] I believe that unlike a dagwood dog or pluto pup, a battered sav does not have a stick in it. It is usually ordered at a fish and chip shop and thrown in with the rest of the order with no stick.
A battered sav and a Pluto pup are two totally different gourmet delights – both can often be found on the menu board. Apart from the Pluto pup having a stick to hold, the batter used is different – the Pluto pup batter is a sweet batter and puffs up when deep fried wheras the batter on a battered sav stays flat and may even have crispy edges – the Pluto pup has a franfurt inside and not a saveloy like the battered sav.
Growing up on the South Coast we used to buy battered savs
Read more: http://www.smh.com.au/comment/column-8/column-8-20111030-1mq7q.html#ixzz2s7o44uUJ
- 1 litre of oil for frying
- 20 wooden sticks
- 1 cup (125g) plain flour
- 1/2 cup (60g) self raising flour
- 1/4 cup (60g) white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 egg (beaten)
- 1 1/4 cups (315ml) buttermilk
- 2 tablespoons (40g) butter or lard
- 20 hotdogs
Preparation:15min › Cook:5min › Ready in:20min
- Heat the oil in a deep-fryer to 185 degrees C. Soak the wooden sticks in water so they will not burn easily.
- In a large bowl, stir together the flour, self-raising flour, sugar, baking powder, baking soda and salt. Make a well in the centre and add the egg, buttermilk and butter or lard. Stir until smooth, then set aside to rest briefly.
- While the batter is resting, insert a stick up into the centre of each hot dog to use as a handle. Pat hot dogs dry with a paper towel to help the batter stick.
- Dip each hot dog into the batter and allow the excess to drip off. If the batter is not sticking, roll the hot dogs in a little bit of flour first. Fry a few at a time in the hot oil until golden brown and heated through, 5 to 6 minutes. If your hot dogs are very brown on the outside, and cold on the inside, your oil is too hot. Adjust temperature if needed.
Resource – http://allrecipes.com.au/