This all time classic British meal certainly surprised Hubby, who wasn’t too sure at first, but is ever so glad he ate it!
Juicy sausages are lusciously encased in a golden, fluffy dough.
This one is so simple, you can devour alone or team with a fresh salad, to make an almost effortless meal!
Start by making the batter. Grab yourself a mixing bowl & bung in 115g of plain flour along with a good pinch of salt. Make a well in the centre to pop in 1 well beaten egg & 150ml of milk. Stir until it’s nice & smooth before adding in another 150ml of milk & ensure it’s all mixed nicely. Set that aside for half an hour while you crack on with the snags.
Pre-heat the oven to 220c before greasing an oven proof dish really well.
Line up 8 or so sausages in the oven dish & prick them all over. Coat them in a wee bit of oil, about a tablespoon worth should do, you don’t want to drown them. Then whack that lot in the now hot oven for 10 minutes so they get a nice colour on them.
Pull the snags out & very quickly pour over your batter & get them straight back in that hot oven. Bake for about 40 minutes, just until you see the batter is actually cooked (no longer bubbling) & is gorgeously risen & golden.