Ingredients

• 3 eggs
• 200g plain flour
• 425ml milk
• 2 tsp English or French mustard
•   sea salt
•   freshly ground black pepper
• 8 big sausages
• 8 slices streaky smoked bacon or cured ham
• 100g dripping

Method

1. Preheat the oven to 220°C/gas 7.
2. Crack the eggs into a bowl, sieve the flour over them, then add the milk, mustard, salt and pepper. Whisk for a good few minutes to get rid of any little lumps of flour as you go. Leave batter to rest for 20 minutes.
3. Meanwhile, wrap each sausage in the bacon or cured ham. Heat the frying pan over a medium heat and add a little fat. Gently seal the sausages until slightly coloured.
4. Put the remaining dripping in a heat-proof dish or baking tin, then place in the oven until it is smoking. Add the sausages and let them sizzle for a little, then pour over the batter.
5. Return to the oven and leave to cook for a good 20 minutes. The batter should come up the edges of the container and the rest should be all puffy and brown.
6. Remove from the oven and check that the batter is cooked by inserting a sharp knife into it. Lift it out and, if any batter sticks to it, give it a bit longer.

Notes