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
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.
“….or what to eat when you feel like hell.”
1 tbs. olive oil
1 small garlic clove, grated or minced
1/4 tsp. red pepper flakes
1 x 14oz. can chopped tomatoes
1/2 tsp. sea salt
2-3 tbs. grated Parmesan cheese
bread, to serve (mandatory)
extra grated Parmesan cheese, to serve (optional)
chili oil, to serve (optional)
Pour the olive oil in a small skillet and add the garlic and red pepper flakes. Put over a medium heat and stir for 1 minutes. Tip in the tomatoes and salt and bring to a bubble. It’s got to be good and hot to pouch the egg.
Crack in the egg, sprinkle with Parmesan cheese. Partially cover with a lid and let it bubble for 5-6 minutes, by which time the white should be set and the yolk still runny.
Serve with toasted bread for dunking and drizzled with more grated Parmesan cheese and chili oil, if using.