My first meat post since starting this blog! This originally wasn’t going to make it to the blog, but it turned out really well and was very tasty so thought I’d share. I didn’t manage to get a good picture of it because we were both ravenous so just took a couple of quick, sloppy shots. This recipe is super easy, and can be replaced with veggie sausages and a bit more oil.
Ingredients | Serves 3-4 | About 40 minutes
- 6-8 sausages, best quality you can afford
- 2tbsp sunflower oil (1 more if you’re using veggie sausages)
- 300ml semi-skimmed milk
- 115g plain flour
- 10g bran (optional! I tend to add bran to everything but replace with another 10g of flour if you don’t want to add it in)
- 2 medium eggs
- Salt and pepper
- Heat the oven to 220°C or 200°C for fan assisted.
- Brush 1tbsp of oil around the bottom of the pan, and put the sausages in evenly(ish) spaced. I wouldn’t worry too much about the sort of pan as long as it isn’t too big, but I’ve seen this recipe done in 400g bread tins with the sausages sticking out so it’s pretty forgiving!
- Put the pan in the oven and cook for around 15 minutes until the sausages start to brown nicely on top.
- While they’re in the oven, whisk up the eggs and milk, then add the flower (and bran if you’re using it) with a generous amount of pepper and a bit of salt.
- Once the sausages are ready, remove from the oven and put them straight onto the hob on a high heat. You want the oil and fat to be REALLY hot so this will ensure that it doesn’t have a chance to cool down.
- Pour in the rest of the oil and brush round the bottom and sides of the pan.
- Pour in the batter straight away, space the sausages evenly again (mine didn’t really work out that way!) and carefully put the pan back in the oven as quickly as possible.
- Cook for around another 20 minutes or so, or until the batter has risen well and has a thick brown crust.