Ingredients (serves 4)

    2 tablespoons olive oil
    500g thick beef or pork sausages
    3/4 cup White Wings Plain Flour
    1/2 teaspoon salt
    2 eggs
    1 1/4 cups milk
    1 tablespoon rosemary leaves, chopped

Method

    Preheat oven to 200°C. Pour oil into a 5cm deep, 25cm x 35cm (base) roasting pan. Place into oven for 5 minutes or until hot.

    Using tongs, carefully add sausages to hot oil. Bake for 10 minutes, turning after 5 minutes, or until lightly browned.

    Meanwhile, sift flour and salt into a bowl. Make a well in the centre. Whisk eggs, milk and rosemary together in a jug. Add to flour mixture. Mix until batter is smooth.

    Remove roasting pan from oven. Carefully pour batter over sausages. Bake for 30 to 35 minutes or until puffed up and golden. Serve.

Notes

    Hint: The kids will love this recipe if you use chipolata sausages and replace the rosemary in step 3 with 2 tablespoons of plum sauce and 1 tablespoon of sesame seeds.