My favourite version of this english classic from Nigel Slater’s ” Real Food”. Serve with plenty of onion gravy.
Ingredients
- 2 free range eggs
- 125 g plain flour
- 150 ml full fat milk mixed with 150 ml cold water
- 1 level tbsp grain mustard
- 6 plump herby pork sausages
- 100 g thinly sliced prosciutto, parma ham, serrano ham or even thin streaky bacon
- 3 tbsps dripping or lard
Servings:
Instructions
- Preheat the oven to 220 C, 200 Fan, Gas 7.
- Mix the eggs, flour, milk, mustard and some salt and pepper together with a whisk, beating out any little lumps of flour. It should be the consistency of double cream, no thinner. Leave to rest for 15 minutes.
- Cut the skin from each sausage and peel off. Wrap each skinned sausage in the prosciutto or whatever you are using.
- Put the dripping or lard in a 28x21 cm roasting tin and put in the oven until it is smoking.
- Pour the batter into the roasting tin then arrange the sausages in it. Bake for 25-30 minutes until puffed and golden.
- Serve with an onion gravy- Nigel recommends his Browned Onion and Madeira Gravy.
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