I find it best to not use the sausage oil for cooking the batter, after you've cooked the sausages spoon off the oil and mix some gravy granules and thyme and a mug or 2 of water to the baking tray, heat on the top for delicious gravy.
In a bowl put a large mug of plain flour, the same mug of milk and the same of eggs (about 5) a pinch of salt, whisk all together with a hand blender until bubbly. Put 3 sprigs of thyme into the batter and leave to infuse for at least half an hour. Then remove the thyme.
Put 8 really good pricked sausages in a baking tray with a couple of shallots chopped in half, you can leave the skins on as it's just for flavouring the gravy later. cook at 220 for about 15_18 minutes until lightly browned. In 4 individual dishes heat a little oil about 3 cm in each until smoking hot.
Pour the batter equally into the dishes and pop 2 sausages in each, cook for about 25 minutes at 210˚c, serve immediately.
Peach and blueberry crumble
Rub together 250g plain flour, 100g rolled oats, 70g Dark brown sugar, 50g desiccated coconut and 110g unsalted butter. In a large bowl mix 700g tinned strained peaches with 200g fresh blueberries, sprinkle with a tablespoon of flour and give a light tumble, spoon into 5-6 coffee cups (you don't want to use your best ones, only ones you'd put in the micro or dishwasher)
Put onto a baking tray and spoon the crumble topping over the fruit, bake for about 12-15 minutes at 200˚c.
