batter
225g of plain flour
1 pinch of salt
1 pinch of black pepper
1 pinch of nutmeg, freshly grated
1 pinch of sugar
3 eggs
275ml of milk
12 sausages, pricked with a fork
25g of dripping or duck fat
Make the batter well in advance.
Sieve the flour, salt, pepper, sugar and grated nutmeg into a bowl
Make a well in the centre and break in the three eggs
Use a hand held whisk to slowly incorporate the eggs and then – while continuing to whisk – slowly add in the milk until the batter has the consistency of double cream. Whisk thoroughly to ensure there are no lumps of flour in the mixture. Place in the fridge for a least 1 hour
Preheat the oven to 200°C/gas mark 6
Place a roasting tin in the oven until scorching hot
Add the fat and the sausages to the hot tin and return to the oven. Shake at regular intervals until the sausages are coloured all over and the fat is hot
Remove the batter from the fridge and give it a quick whisk. Once the sausages are evenly coloured, remove the tray from the oven and immediately pour the batter over the hot sausages – the batter should start to sizzle
Return to the oven immediately and cook for 30–40 minutes, or until the batter is well risen and golden
Serve immediately with onion gravy
For the gravy
1 onion, finely sliced
1tbsp vegetable oil
2tsp flour
2tsp English mustard
2tsp Worcestershire sauce
300ml (½pt) vegetable stock
Fry the onion for 5 minutes until golden. Sprinkle on the flour and cook, stirring until thickened. Add mustard, Worcestershire sauce and, gradually, the stock, stirring until smooth.