- 140g plain flour
- 3 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 300ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 2 tsp Dijon mustard
- 2 tbsp vegetable oil
- 8 Cumberland sausage
- 8 sage leaves
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 4 rosemary sprigs
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
Heat oven to 240C/220C fan/gas 9. In a food processor, combine the flour, eggs, milk, mustard and some salt and pepper, blitz until smooth, then leave to rest for 30 mins.
Pour the oil into a metal roasting tin about 30 x 23cm and 7.5cm deep. Brush the oil all over the sides and bottom, then place in the oven. When the roasting tin is very hot and smoking, place the sausages inside, evenly spread out, and cook for 5 mins.
Give the rested batter a stir and pour into the really hot tin – take care as it may spit. Quickly sprinkle over the sage leaves and rosemary, then place in the middle of the oven. Do not open the door for 25 mins, then check – if needed, cook for a further 5-10 mins. Cook until puffed up and brown and the batter is completely cooked through. Serve straight from the dish.
For best results
Get the fat as hot as possible before adding the batter, and don’t peep in the oven during the first 20-25 minutes of cooking.