Little sausage patties are used in this delicious version instead of whole sausages. Serve with onion gravy or English mustard.
1 1/2 cups milk
1 2/3 cup all-purpose flour
1 lb. sausages
1 tbs. goose fat or oil
4 sprigs thyme, leaves picked
Heat the oven to 425°F. Whisk the milk, eggs, flour and a pinch of salt together and set aside.
Squeeze the meat out of the sausage casings and form into 12 little patties. Heat the oil in an oven-proof roasting pan and brown the patties on both sides. While the patties and the pan are still hot, pour in the batter and transfer directly to the oven. Cook for 40 minutes, or until the edges are crisp and the eggy middle is set. Scatter the thyme leaves over to serve.