Having seen this being made on some show on the Good Food Channel, when Rachel Allen visited Galton Blackiston at his home, I knew that I wanted to give this a go when I had some decent pork sausages to make it with.
I logged on to the Good Food Channel website and found his recipe very quickly. It looked very easy to make and I only needed to buy a couple of extra ingredients – the nutmeg and dripping. The caption along with the recipe is: ‘Galton Blackiston’s version of this traditional dish bears no resemblance to soggy school dinners – your family will love it’ and i completely agree. It tastes fantastic with an Onion gravy too!
225g Plain flour
Pinch freshly grated Nutmeg
8 best-quality, locally sourced pork Sausages, pricked with a fork
Serve with salad or steamed green vegetables.
1 Sieve the flour, sugar and grated nutmeg into a bowl and season with salt and freshly ground black pepper. Make a well in the centre and break in the eggs.
2 Using a hand-held whisk, start to slowly incorporate the eggs. Then, while continuing to whisk slowly, add the milk. You may need a little extra milk – the batter should be the consistency of double cream. Whisk thoroughly to ensure there are no lumps of flour in the mixture.
3 Put the batter in the fridge to rest for at least 1 hour.
4 Preheat the oven to 200C/gas 6. Put a 30 x 20 x 6cm roasting tin in the oven to get really hot.
5 Add the dripping and the sausages to the hot tin and return to the oven. Shake the roasting tin frequently to keep the sausages moving, till they are coloured all over and the fat in the tin is really hot.
6 Remove the batter from the fridge, give it a quick whisk and, when the sausages are evenly coloured, remove the tin from the oven and immediately pour the batter over the hot sausages in the tin – the batter should really sizzle.
7 Return the tin to the oven immediately and cook for 30 to 40 minutes, until the batter is well risen and golden.
8 Serve immediately with onion gravy and either a salad or a green vegetable.