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Ingredients
Makes 4 servings
- 8 cumberland sausages
- 8 smoked pancetta rashers
- 100g whole mushrooms
- 100g cherry tomatoes
- 20g dripping or 2tbsp vegetable oil
- 100ml full fat milk
- 50ml sparkling water
- 115g plain flour
- ½ tsp salt
- 2 medium eggs, beaten and seasoned with black pepper
Preparation
1. Preheat the oven to 220 degrees C.
2. Add the oil (or dripping) to large dish or tin and heat in the oven for 5 minutes.
3. Wrap a rasher of pancetta around each sausage and add to the dish, spaced apart.
4. Put in the oven for 15 mins, until just starting to brown.
5. Meanwhile, make the batter. Mix the milk and sparkling water in a jug. Sift the flour and salt into a large bowl and make a well in the centre of the flour, pouring the beaten eggs into it.
6. Gradually whisk in the milk mixture until you have a smooth batter.
7. Pour into the hot dish around the sausages.
8. Dot with mushrooms and tomatoes.
9. Bake for 20 - 25 minutes or until the batter is crisp, golden and risen around the edges.
10. Serve hot with onion gravy.
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