Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast British
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Flour
1 c Milk
2 Eggs
1 t Salt
1/4 ts Black pepper
1 lb Sausages
1/3 c Water
In a food processor fitted with the steel blade or in
a blender, blend flour, milk, eggs, salt, and pepper
for 5 seconds. Turn off the motor and with a rubber
spatula, scrape down the sides of the container. Blend
the batter for 20 seconds more, transfer it to a bowl
and let it stand, covered with plastic wrap, for one
hour. In a skillet, combine sausages, pierced lightly
with a needle, and water. Bring the water to a boil
over moderately high heat and boil the sausages,
turning them, until the water is evaporated. Saute
the sausages, adding oil if necessary to keep them
from sticking, for 7 minutes or until they are golden
brown. Transfer the sausages with a slotted spoon to
a plate, pour 3 T. of fat from the skillet into an 8"
square baking pan and heat the pan in a preheated very
hot oven (450°) for two minutes. Stir in the batter,
pour one fourth of it into the pan and bake it in the
very hot oven for two minutes, or until it is set.
Arrange the sausages on the batter, pour the remaing
batter over them, and bake the mixture for 15 minutes.
Reduce heat to moderate (375°) and bake the mixture
for 10-15 minutes more, or until it is puffed and
golden brown. Serve the dish immediately with
Dijon-style mustard, if desired.
