- 4-8 sausages
- 50g (2oz) plain flour
- 150ml (¼pt) milk
- 1 egg
- pinch of salt
- Place the sausages in the Remoska. Put the lid on and switch on. Cook until nicely browned on at least one side which will probably take 20-30 minutes.
- Put the flour in a bowl, make a hole in the middle and add the egg, milk and salt. Using an electric whisk, mix together well, drawing in the flour gradually until a smooth batter.
- Pour into the Remoska and cook for a further 35-45 minutes, by which time the batter will have risen beautifully and be nice and crispy around the edges.
Wendy’s Christmas Eve Barbecued Leg of Lamb
Mary Berry’s Beef and Ale Stew with Horseradish Spiral Dumplings
Joe Wicks’ Sweet Potato Shakshuka
Anjula Devi’s Pulled Lamb with Fiery Mint Chutney
Joe Wicks’ Bad Boy Chilli Con Carne
Yorkshire Pudding Burger
Slow-Cooked Port & Venison Casserole with Oatmeal & Parsley Dumplings
Spicy Meatball Popovers with Lemon & Chive Yoghurt