Serves 6 
Prep: 10mins Cooking: 30mins
Ingredients
140g Organic Stoneground White Flour
4 x Free Range Eggs (we used our own!)
200ml Milk – We used St Quintin Creameries
Rapeseed Oil – we used J Stringers & Sons
6 British Sausages – we used James White Butchers Sausages
Method
Method:
Heat the oven to 200’C
Mix ingredients together to make a smooth batter – then chill in the fridge for 20 minutes.
Put a good drizzle of oil into the bottom of your muffin tray & then add the sausages standing up on their end. Cook in the hot oven for approx 5 mins until the fat is sizzling hot – then add your batter – fill about 2/3rds of each muffin hole with batter.
Then cook for approx 30 mins – don’t open the oven door!
Serve with lashings of gravy!