Make the batter by sifting the flour into a bowl. Make a well in the centre of the flour and add the egg and oil
Pull the flour into the egg and oil mixture and gradually add in milk and water stirring all the time till you have a batter about the consistency of single cream. Season with salt and pepper, then leave to stand, covered and out of the fridge, for at least 30 minutes
Pre heat the oven to 180c
Put the sausages in a small baking tray and pierce with a fork. Roast in the oven for about 10 minutes till just starting to caramelise
Pour about a third to half the batter around the sausages and put the oven up to 220c. Return the pan to the oven. The remaining batter can be used for yorkshire puddings or savoury pancakes (by adding a little milk)
Bake for a further 10 to 15 minutes till puffed up and golden brown and serve with caraway cabbage and onion gravy
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