Before you start
A classic British dinner of sausages baked in a puffed-up batter. The secret is simple: get the fat smoking hot before the batter goes in, and keep the oven door shut so it climbs the dish. Serve with onion gravy and greens.
Everything you need
- 8 pork sausages
- 1 cup (125 g) all-purpose flour
- 3 large eggs
- 1 cup milk
- 3 tbsp vegetable oil
- to taste salt and pepper
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
-
Whisk the flour, eggs, milk and a pinch of salt into a smooth batter. Let it rest for 30 minutes, which helps it rise.
For this step
- 1 cup (125 g) all-purpose flour
- 3 large eggs
- 1 cup milk
- to taste salt and pepper
-
Heat the oven to 220°C / 425°F. Put the oil and sausages in a baking dish and roast for 10 minutes, until the sausages colour and the oil is smoking hot.
For this step
- 8 pork sausages
-
Give the batter a quick whisk, then pour it around the hot sausages in one go. Don't open the oven yet.
For this step
- 8 pork sausages
-
Bake for 25 to 30 minutes, until the batter is tall, golden and crisp.
-
Serve straight away with onion gravy and greens.
Baker's tips
- The oil must be smoking hot before the batter goes in. That's what makes the batter climb the dish.
- Don't open the oven while it bakes, or the batter can sink.
Make it your own
- Add sprigs of rosemary or thyme to the batter.
- Use vegetarian sausages for a meat-free version.
Storing & freezing
Best fresh and crisp. Reheat leftovers in a hot oven, not the microwave, which makes the batter soft.
Frequently asked
Why didn't my batter rise?
The fat wasn't hot enough, or the oven door was opened. Get the oil smoking first and keep the door shut.
Can I make the batter ahead?
Yes, batter actually benefits from resting. Make it up to a few hours ahead and keep it in the fridge.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.