Method for dish
Heat oven to 220C/200C fan/gas 7.
Put the 12 chipolatas in a 20 x 30cm roasting tin with 1 tbsp sunflower oil, then bake for 15 minuets until browned.
Meanwhile, make up the batter mix. Tip. 140g plain flour into a bowl with ½ tsp salt, make a well in the middle and crack 2 eggs into it.
Use an electric whisk to mix it together, then slowly add 175ml semi-skimmed milk, whisking all the time. Leave to stand until the sausages are nice and brown.
Remove the sausages from the oven – be careful because the fat will be sizzling hot – but if it isn’t, put the tin on the hob for a few minuets until it is.
Pour in the batter mix, transfer to the top shelf of the oven, then cook for 25-30 minuets until risen and golden.
Serve with gravy, peper and your favorite vegetables.