Serves 3-4
Ingredients
175gm Plain Flour
3 free-range Eggs
Salt and Black Pepper to taste
300ml Milk
2 tbsp Olive Oil
8 “thick” Sausages
Preparation Method
Sieve the flour into a bowl and season with salt and pepper. Make a well in the middle and break in the eggs and whisk the eggs slowly into the flour.
Once combined, pour in the milk while you whisk so that you have a smooth, lump-free batter the consistency of double cream (if the batter is too thick – add a little water).
Cover the batter and rest in the fridge for 1hour.
Preheat the oven to 180C
Put a roasting tray (about 30x20x6cm/12x8x2½in) into the preheated oven. Once really hot, add the olive oil and the sausages. Brown the sausages in the hot oven, turning now and again until coloured on all sides (they don’t need to be cooked through).
Whisk the rested batter and pour it into the hot tin over the browned sausages.
Return to the oven and cook for a further 30–35 minutes, or until the batter is risen and golden-brown all over.
Serve with Onion Gravy (See recipe under “Gravies and Sauces” )
Ormside Kitchen 