2 tbsp sunflower oil

8 sausages (about 450g)

150 g (1 1/4 cups) plain flour

Pinch of salt

3 eggs

200 ml (1 cup) semi-skimmed milk

50 ml (1/4 cup) water

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Preheat the oven to 220°C/425°F fan. Pour the sunflower oil into a large metal ovenproof dish and add the sausages, turning to coat them evenly.
Place the dish in the oven for 10 minutes until the sausages begin to brown and the oil is sizzling hot.
Meanwhile, whisk the flour, salt, and eggs together in a bowl to form a thick paste. Gradually add one-third of the milk, whisking until smooth, then add the remaining milk and water until the batter is silky and lump-free.
Carefully remove the hot dish from the oven. Quickly pour the batter around the sausages and return it immediately to the oven. Lower the temperature to 200°C/400°F.
Bake for 30 minutes without opening the oven door until the batter has risen, crisped, and turned golden brown.
Serve hot, ideally with onion gravy, mashed potatoes, and vegetables.

Use a metal roasting tin for the best rise and crispy texture.

Make sure the oil is sizzling hot before adding the batter—this ensures a perfect puff.

Let the batter rest for 20–30 minutes before baking for a lighter texture.

For extra flavor, use herby sausages or add mustard powder or chopped rosemary to the batter.

Reheat leftovers in the oven for crispness; avoid microwaving to prevent sogginess.