Ketchup fried frankfurters (Sausage yachae bokkeum)

I used to think it was my lucky day when my school lunchbox was packed with these little bite-sized sausages smothered in a sweet, vinegary ketchup sauce. Little did I know back then, it was also favoured by many as a beer snack. Perfectly Hasselback sausages open up to catch the tangy, salty-sweet sauce in the pockets; the sweet acidity complements the smoky flavours with the cooked onions and peppers leaving a touch of freshness to balance. It’s still one of the most loved cheap and cheerful old-school beer snacks.

Credit: Toby Scott

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 350 g (12oz) frankfurters
• 2 tbsp tomato ketchup (catsup)
• 1 tbsp golden granulated sugar
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp oyster sauce
• 1 tbsp vegetable oil
• 4 garlic cloves, thinly sliced
• ½ red onion, sliced
• 150 g (5oz) green (bell)peppers, sliced
• 1 red chilli, sliced
• ½ tsp freshly cracked black pepper
• 1 tsp toasted white sesame seeds

Instructions

1. Slice the frankfurters in half, then in half again so you have bite-sized pieces about 4cm (1½in) long. Make parallel cuts on top of each piece – as you would with Hasselback potatoes – about one-third of the way down and 1–2mm apart. You should be able to cut a few pieces together at the same time.
   
2. Combine the ketchup, sugar, soy sauce, Worcestershire sauce and oyster sauce in a small bowl.
   
3. Heat the vegetable oil in a wok or frying pan (skillet) over a medium heat. Add the garlic and sauté briefly until fragrant and softened. Add the frankfurters, onion, peppers and chilli and stir-fry for about 3 minutes until the sausages have cooked through and the onions and peppers have cooked enough but still have a little bite to them.
   
4. Add the ketchup seasoning and black pepper and continue to cook for 2 minutes, stirring energetically to coat everything evenly. As the sugar starts to cook, you should notice the sweet aromas of caramelization. When the sauce has reduced to coat everything in a glossy glaze, remove from the heat and stir in the sesame seeds. Serve warm as a beer snack or with some plain steamed rice.

This is an edited extract from Pocha by Su Scott published by Quadrille. Photography © Toby Scott.

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.