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143 London Road,

Knebworth, Hertfordshire, SG3 6EX

01438 812304

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Ingredients Serves: 4 

125g plain flour

1 teaspoon salt

2 large eggs, preferably free range

300ml water, milk or beer

a twist of black pepper

2 tablespoons cooking oil or lard

6 to 8 sausages award-winning Trussell’s Sausages

  • Mix the flour and salt in a large bowl. Make a hollow in the centre and add the eggs.
  • Mix whilst gradually adding the liquid. Use a whisk to beat out any lumps of flour.
  • Leave the batter to stand, the longer you can leave it the better, I personally make my batter the night before and then leave in the fridge overnight.
  • Heat the oven to 220 C (gas mark 7). Heat the lard or cooking oil in a high sided roasting tin, add the sausages and cook for 10 minutes.
  • Place the roasting tin over a high flame until the fat smokes (the pan and oil must be very hot), pour in the batter and return to the oven. Bake for 25 – 30 minutes and serve.

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