• 1 cup plain flour (cup must be the same size for measuring the flour, eggs and milk & water to ensure equal quantities)

  • 1 cup eggs

  • 1 cup milk and water

  • Pinch salt

  • 1 tbsp malt vinegar

  • Cumberland sausages (in a ring)

  • 1oz / 25g lard

  • onion gravy, to serve


  • 1.

    To make the batter mixture sieve the flour and salt into a bowl.

  • 2.

    Add eggs.

  • 3.

    Add half the milk and water.

  • 4.

    Beat till smooth.

  • 5.

    Add rest of the milk and water then beat till smooth.

  • 6.

    Add vinegar. Cover and allow to rest.

  • 7.

    Put the lard into a roasting tray and melt in the oven at 230oC.

  • 8.

    In a frying pan on the hob colour the sausages by frying them to brown the skin (you only need to brown the skin and not cook them).

  • 9.

    Then put the sausages into the melted lard in the oven for 10 minutes.

  • 10.

    Lightly whisk batter mixture made earlier.

  • 11.

    Pour the batter around the sausages and put back in the oven.

  • 12.

    Cook for approximately 25 minutes then turn down the oven to 180oC for 5 -10 minutes.

  • 13.

    Serve hot with onion gravy.

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