| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
British |
British, Casseroles |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
oz |
Dripping |
| 1 1/2 |
lb |
Sausages |
| 1 1/2 |
c |
Flour |
| 1 |
pn |
Sea salt |
|
|
Black pepper |
| 2 |
|
Eggs |
| 7 |
fl |
Milk |
| 7 |
fl |
Water |
INSTRUCTIONS
BATTER
Mix flour, salt and pepper in a bowl, make a well in the centre and drop in
the eggs. Beat well, gradually incorporating the flour and adding milk and
water. Whisk for 4 to 5 minutes. Put drippings in a large roasting tin and
place in hot oven, Gas 8,450F, 230C. Leave for 5 minutes to get smoking
hot. Pour in batter and space sausages evenly in it. Bake for 40 minutes,
reducing heat to moderately hot, Gas 6, 400 F, 200C, if batter is browning
too quickly.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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