Ingredients
- 12 proper sausages
- 200g plain flour
- ½ tsp salt
- 4 free-range eggs
- 200ml whole milk
- rosemary
- 12 proper sausages
- sunflower oil
- 200g plain flour
- ½ tsp salt
- 4 free-range eggs
- 200ml whole milk
- 2 sprigs of rosemary
Preheat the oven to 200ºC/400ºF/gas 6.
Cook-off your sausages in a roasting tin with a generous glug of oil for 15 minutes until golden brown. No need for them to be entirely cooked through as they still have substantial oven time to go!
Whisk your eggs in a big bowl with a balloon whisk to get lots of air into your batter. Sieve in 200g of plain flour and whisk out the lumps. Add 200ml whole milk a little bit at a time until you have a smooth batter. You’ll know it’s the right consistency if it coats the back of a spoon.
Season with salt and pour into a jug for quick and speedy pouring.
Now it’s time to be quick! Bring out your hot roasting dish of sausages (WARNING: VERY VERY HOT). Throw a few sprigs of rosemary into the base and then carefully pour your batter evenly around your sausages pop it back into the oven.
Cook for 25-30 minutes until puffed, crispy and delicious. DO NOT OPEN THE OVEN UNTIL THE TIME IS UP.