Ingredients – serves 2 

• 9/12 chipolatas. I used 9.

• 1 tbsp sunflower oil 

• For the batter

• 160g plain flower 

• 2 eggs 

• 180 ml semi-skimmed milk

Method

Heat the oven to 220C/200C. Pour oil into the base of the of an approx. 25 x 25 cm roasting tray and when hot add chipolatas. Bake for 15 minutes until browned

Meanwhile, make the batter. Tip the flour into a bowl with ½ tsp salt, make a well in the middle and crack the eggs into it. Use a balloon whisk to mix. Slowly add the milk, whisking all the time until you have a batter. Leave to stand until the sausages are cooked.

Remove the sausages from the oven – the fat should be sizzling hot.

Pour in the batter mix, transfer to the top shelf of the oven, then cook for 25-30 mins, until risen and golden. 

Serve with plenty of gravy, mashed potatoes, and veg.