Best, I think, with a good flavourful English sausage like Cumberland
- Carbohydrate 46.9191684017811 g
- Cholesterol 510.646626592392 mg
- Fat 69.5387221453161 g
- Fiber 1.60043677443621 g
- Protein 37.5095273782602 g
- Saturated Fat 17.7789122435838 g
- Serving Size 1 1 Serving (358g)
- Sodium 1188.77374919357 mg
- Sugar 45.3187316273449 g
- Trans Fat 6.05263234734124 g
- Calories 969 calories
Step-by-step
- Set oven to 200 C
- In a large skillet put oil and sausage on a medium heat and allow to brown on one side
- In a large jug place flour and seasoning crack the eggs in whisking from the side slowly incorporating flour.
- Slowly add milk until mix is thickness of custard
- Turn up the heat on the skillet until pan is smoking hot and turn the sausages over.
- Pour batter in and place in oven
- Do not open oven for 20 mins
- Dish is done when billowy and browned
Flour does the heaviest lifting in this dish, acting not merely as a filler but as a structural matrix that traps expanding steam. Whisking eggs directly into the flour before adding liquid prevents lumps by creating a thick paste where gluten strands develop smoothly under mechanical shear. Achieving the correct viscosity requires treating the milk addition as a variable; pour it slowly until the batter matches the exact thickness of pouring custard. Letting this batter rest at room temperature relaxes the gluten network, ensuring maximum puff once it hits the heat.
Thermal Momentum and the Oven
Success depends entirely on thermal shock. Heating oil in a skillet on the burner until it smokes hot ensures the batter bubbles instantly upon contact, driving rapid vertical rise. Sausages must be browned on one side prior to pouring the batter so rendered fat seasons the pan while keeping the meat from overcooking during the bake. Set the oven to 200 degrees Celsius and resist opening the door for the first 20 minutes, as dropping the ambient temperature prematurely collapses the rising batter structure before the starch sets. Pair this heavy dish with sharp greens dressed in sharp vinegar to cut through the rich meat and egg fats.
- Batter remains flat: The oil or oven was not hot enough to vaporize moisture instantly.
- Sausages burn: The burner heat was too high before the batter went into the oven.
- Dense texture: Milk was added too quickly, creating lumps that inhibited uniform expansion.
