Recipe

Serves:  6 people | Prep time:  10 minutes | Cooking time:  35 minutes

British / Starter

Ingredients

• 12 Pork Chipolatas
• 120g Plain Flour
• 2 Eggs
• 350ml Milk
• 12 Sprigs of Rosemary
• 1 tbsp Vegetable Oil

Method

1. Pre-heat the oven to 240°C/Fan 220°C/Gas Mark 9.
2. Lightly grease a 12 cup muffin tin with the vegetable oil.
3. Whisk together the flour and eggs.
4. Gradually whisk in the milk to form a smooth batter. Set aside.
5. Curl a sausage into each cavity of the muffin tin.
6. Bake in the oven for 15 minutes.
7. Lower the oven temperature to 220°C/Fan 200°C/Gas Mark 7.
8. Place a sprig of rosemary in each cavity and divide the batter between the 12 sausages.
9. Bake in the oven for a further 15-20 minutes. Serve immediately.