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Excellent. I set my oven for 450, heat up the oil first, added the sausages and cooked them for just 10 mins. Poured in the batter and cooked for a further 30 mins. Came out great. I definitely think the trick to this dish is a metal tin. Glass is ok, but to maintain the type of temp you need, go with metal.
My Fiance's words were "Perfect! Make it just like this again!" That is a HUGE compliment from the man who never likes anything! I added in 1/2 tsp of cayenne and lemon pepper for some zing and loved that. I used a 9 x 13 pan but found it a bit flat. Next time, I will use the cake pan that is slightly smaller (10 x 8 or something). I set my oven temp to 400Â° and that seemed to work perfectly. I only had 4 large sausages and I cut them into slices instead of leaving whole. I know it isn't "traditional" but it helped to spread it around. This will be my regular recipe from now on. Thanks so much for sharing!
Yep..i have to agree...winter comfort food at it's best and easiest. After having my effort 'welded' to the pan the first time, I used baking paper, nothing sticks to that stuff and it makes for an easy clean up. Thankyou for sharing the recipe..it's a keeper.
Was complimented on an excellent meal, so thanks for the recipe! I didn't use any extra fat, just pricked the sausages and used their own fat. Some of the centre section welded itself to the pan but there was plenty of lovely puffy pud around the outside.
My father in law, who is british now living in canada loved this, as well as the rest of the family!!!
Just like my dad used to make! Certainly not for those who watch their fat intake, but a great way to have breakfast or brunch on the weekends. I love Lynz's recipes, and had to try this when she told me she had it here!