Preheat oven to gas mark 4/180c. Use the oil to grease the dish that you are using, I normally use a large Pyrex dish for this, and then set in oven to preheat too for about 10 minutes.
Once done put your sausages in the dish and give a quick stir so they are covered in the oil. Cook for half an hour turning every 10 minutes or so to ensure even Browning. (Please note I normally use frozen Richmond sausages so if you are using fresh you will need to adjust your cooking times.)
While the sausages are cooking you will need to start making your batter. Crack and beat the eggs in a separate bowl and put to one side. Then sieve out the flour and salt into a large mixing bowl.
Add half the milk and whisk until all the flour has been absorbed into the mixture. The add the beaten egg and pepper, continue to whisk until the batter is fully blended.
Now add the remainder on the milk and continue to whisk until frothy. Once done set aside until the sausages are done. (I usually transfer the batter into the measuring jug I used for the milk, if you would like to do the same please use a jug that is at least 1 ltr)
Once the sausages are done pour you mixture all over them and return to the oven for another half an hour. Serve straight away.
Goes great with creamy mash, veg and gravy Serves at least 4 people but if feeding more could add more sausages in the beginning, the dish I use can hold up to 16 sausages so I could feed 5 or 6 people.