idiot proof tod in a hole please

[fedda]

Hi, I've tried it many times, sometimes it's good, sometimes - not at all. Any suggestions, please. Thank you.

The secret is hot tin, cold mixture, hot oven. Pre-cook saus for a bit.
So:
Make up batter 100g (4 oz) plain flour, 1 egg, 250ml (half pint) milk. (NB self-raising is no good - makes a biscuit, for some reason. Bit of a misnomer??) Use big bowl so you can really beat it & get lumps out.

Put bowl in fridge.

Heat up oven to Gas 6, (200) grease a big deep tin, throw sausages in tin, then tin on top shelf.

Add batter after 7 - 10 mins or so, depending on thickness of sausages.

Don't open door for 17 - 20 mins. Make gravy etc. Yum.

NB mine still sticks sometimes. Good luck!

Fedda - have just looked in old cookery book, it says to put a couple of spoonfuls of dripping in the tin first - that must be the secret to not sticking! Otherwise, olive oil is better than butter at high temperatures.

To help prevent it sticking, instead of using 1/2pt of milk use 1/4 pt of milk and 1/4pt of water.

I put sunflower/vegetable oil in the bottom of my tin. Enough to line the bottom, about 0.5cm deep. Put in the oven to heat until oil is 'smoking' hot.

Brown sausages whilst oil is heating

Once oil is hot pour batter into tin and add sausages.

Put back in the oven and don't open the door unitl it is cooked, or your yorkie will collapse !

Thank you very much for all your suggestions. I'm going to have a go and let you know how it went.

Hi, everybody. Thank you all for your suggestions. It went very well. i know the secret now: hot dish and cold batter! I used the recipy of 4oz of flour, 8oz of milk, pinch of salt and 2 eggs which was on mumsnet some time ago. I'll definately do it again.

Next time try adding grated cheese to the batter mix before pouring over the sausages. Yummy!!

What a good idea! Thank you.