Photo: AI-generated illustration of the dish.
You'll need
- 8 pork sausages
- 140g plain flour
- 3 eggs
- 200ml semi-skimmed milk
- 2 tbsp vegetable oil
- 300g frozen peas
- 400ml gravy, made from granules
Sunday dinner ideas UK
Eight sausages in crispy golden batter, Sunday sorted. Serves 4, about 50 minutes.
Photo: AI-generated illustration of the dish.
Method
Whisk the flour, eggs and milk with a pinch of salt until smooth, then leave it to stand while the oven heats.
Heat the oven to 220C (200C fan, gas 7). Put the oil and sausages in a roasting tin and cook for 10 minutes until the oil is very hot and the sausages are browning.
Take the tin out carefully, pour the batter in around the sausages straight away and bake for 25 to 30 minutes until risen and golden. Keep the oven door shut for the first 20 minutes.
Cook the peas as the pack says and make the gravy with boiling water as the jar says. Check the sausages are cooked through, with no pink in the middle, then cut into 4 and serve.
The oil gets very hot: use oven gloves and pour the batter in away from you. Sausages must be cooked through, with no pink in the middle. Leftovers: cool, get them into the fridge within 2 hours, eat within 2 days and reheat once until steaming hot.
Every figure is an estimate per portion, worked out from UK government food-composition data (CoFID). Your portions and brands will differ, so treat these as a guide. Salt not measured. How our recipes are made.
Contains: gluten (flour, most sausages), egg, milk, sulphites (most sausages).
Check the label on: sausages (often soya; sometimes mustard or milk); gravy granules (often gluten and soya, sometimes celery).
Always check the label on anything packaged — recipes and brands vary, and we cannot see your packet.
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