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- Preheat the oven to 220˚C/200˚C/gas mark 6.
- Place half of the lard or dripping in a pan over a medium heat and brown the sausages on all sides.
- Place the eggs in a large bowl and beat with an electric whisk until thick. Add the flour and milk bit by bit and beat until smooth. Stir in the ale and mustard and set aside for 15 minutes.
- Put the remaining lard in a roasting tin and place in the oven to heat.
- Once the sausages are browned and the batter has rested, remove the roasting tin and place over a medium heat. Pour in the fat from the sausage pan, then add the batter, which should sizzle as it hits the tin. Add the sausages and return to the oven.
- Bake for 25-30 minutes until the batter is well risen and golden, then serve immediately with peas and onion gravy.
Note: lard can be used as an alternative to beef dripping, if you wish.
Per serving: 380kcals, 22.1g fat (7.8g saturated), 29.1g carbs (2.5g sugars), 14.8g protein, 0.2g fibre, 0.327g sodium
MAKE IT YOURS
Use vegetarian or turkey sausages in place of the pork ones, if desired. If making a veggie version, brown the bangers in vegetable oil instead of dripping or lard.
TEST KITCHEN TIPS
Make the batter in a large jug, which will make it easier to pour it into the hot fat in the baking dish.
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