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A winter warmer! Best served with brown onion gravy... and lots of veges to help soak up the gravy!
In a good baking or roasting tin, lightly oil the tin and bake the sauages in a hot oven (about 180c).
Cook the sausages for about 10mins - it's OK if the sauages aren't cooked, because they're going back into the oven. It should have rendered some additional fat from the sauages.
In a jug, combine the flour, salt, milk and egg. It should be the constistancy of thickened cream. Add milk if needed.
Pull the sauages out of the oven, and turn the oven up to 200c. The oil in the pan should be HOT!
Pour the batter into the pan around the sauages - lift them up and place it them back on top of the batter if needed.
Place back into the hot oven and cook for a further 25-30mins until cooked (it will puff up around the sausages - you can check with a skewer)
Serve with lots of brown onion gravy
**Please use a good pork sausage - this is a very plain dish and derives most of the flavour from the sausage. **You can add herbs to the batter for a twist. **Brown onion gravy - caramelise an onion in butter, add gravox and hot water, stirring until smooth... I cheat!
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