Method:

Add the salt and half the milk to the egg and beat well, gradually add the flour mixing well to prevent lumps forming. Batter mix must be thick and smooth. Use extra milk or flour to achieve the right texture.

Have your oil for deep frying very hot. Impale each Saveloy lengthwise with a skewer, leaving enough skewer to hold the Dagwood to eat it.

Quickly dip the Saveloy in water, roll into flour, then back into water, then dip and coat the Dagwood with batter, drop into hot oil.

When golden brown, they are done, drain well on brown paper to absorb excess oil.

Dip top half of Dagwood into tomato sauce and serve immediately.

Serving Suggestions:

For something different you can drizzle different sauces for presentation effect

Picture for illustration purposes only