Fairly simple this one, in honour of National Sausage week I get our sausages from http://www.taylorsofsale.co.uk/ or make them myself but feel free to substitute with any high quality ones. Take 3 eggs and break into a glass, look how far up the glass the eggs go. Pour the eggs into a mixing bowl and whisk to break them up completely. Fill the same glass with plain flour and whick this in to the eggs until smooth, repeat the process with full fat milk. Season as desired, if you fancy some chopped thyme in the batter could be nice, or sage (not too much though). This is a basic batter recipe for Yorkshire pudding and can be easily scaled up or down the basic idea is equal quantities by VOLUME of egg, milk and flour. Put the batter in the fridge or at least out of the way. Put the oven on to 190C, as it's warming up put the dish/tray you'll be cooking it in into the oven along with a generous splash of oil (or even better dripping/lard) to heat up with the oven. This is vital, if you forget you need to put the dish & oil in and leave for at least 20 minutes when the oven's hot. When the oven if up to speed and the dish & oil are really hot you can continue. Fry a pound of thin sausages in a pan to brown them off. This is now where you need to work quickly - take the tray out of the oven, tip in the sausages, pour the batter around (it should sizzle) and get it back into the oven as soon as possible. Bake for 25-30 minutes and serve up straight away.
Onion gravy goes great with this and it's a nice touch to use the pan you brown the sausages in to make it.
No comments:
Post a Comment