// 120g plain flour
// 3 large eggss
// 275ml semi-skimmed milkr
// 12 linked chipolatas or 1 large
coiled Cumberland sausage
// 2tbsp sunflower oil
// 4 rosemary or thyme sprigs,
picked into smaller sprigs
// Mash and veg, to serve
Mix the flour, eggs and milk in a jug with 1/2 tsp salt, then set aside for at least 30 mins. Heat oven to 220C/200C fan/gas 7.
Untwist the links between each sausage, keeping them connected. Squeeze the meat to fill in the gaps, so you have one long sausage. Coil the sausage loosely and put in a large skillet or ovenproof frying pan (ours was 25cm wide). Pour over the oil and brown in the oven for 12-15 mins.
Remove the pan from the oven and carefully lift out the sausage. Pour the batter into the pan, then put the sausage back on top, scatter with the herbs and return to the oven for 25-30 minutes without opening the door – the Yorkshire pudding will sink if you do.
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