| 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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