1. Whisk the flour, eggs, milk and a pinch of salt into a smooth, pancake-thick batter and rest it for 30 minutes.
2. Pre-cook the sausages in an oiled tin at 220°C for a few minutes so the fat renders and the tin gets hot.
3. Pour the batter into the hot tin around the sausages.
4. Return to the oven and bake for 25-30 minutes until risen and golden — do not open the door.
5. Serve fresh with onion gravy.
Tip: A hot tin and an undisturbed oven are the secret to a high rise.
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