50 min

    Popular with children and adults alike, this traditional batter pudding is an excellent way of turning a few sausages into a hearty meal. Serve with onion gravy and seasonal greens.

    6 people made this

    Serves: 4 

    • 1 tbsp vegetable oil
    • 8 thick pork sausages, about 450g
    • 125g plain flour
    • 2 eggs, lightly beaten
    • 300ml semi-skimmed milk
    • 2 tbsp chopped fresh parsley
    • Onion gravy
    • 2 tbsp vegetable oil
    • 1 onion, thinly sliced
    • 1 tbsp plain flour
    • 600ml beef stock
    • 2 tsp Worcestershire sauce
    • 1 tsp made mustard
    • salt and freshly ground black pepper

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Pour the oil into a small roasting tin, measuring about 30 x 25cm, and put in the oven at 220°C (gas 7). Heat for 5 minutes, then add the sausages and cook for 10 minutes, turning occasionally, until they are lightly browned and the fat is very hot. If a lot of fat has come out of the sausages, carefully tip some away, leaving about 1 tbsp in the tin.
    2. Meanwhile, sift the flour and a pinch of salt into a mixing bowl. Make a well in the middle and add the eggs with about half of the milk. Whisk the eggs and milk together, gradually incorporating the flour to make a smooth, thick batter. Whisk in the remaining milk, then stir in half the parsley and season with pepper.
    3. Pour the batter into the roasting tin around the sausages. Immediately reduce the oven temperature to 200°C (gas 6) and cook for 30–35 minutes, or until the batter is well-risen and golden brown.
    4. While the pudding is cooking, make the onion gravy. Heat the oil in a pan and fry the onion for 5 minutes. Stir in the flour and cook for 1 minute. Gradually add the stock, then the Worcestershire sauce and mustard, stirring continuously until thickened. Simmer gently on a low heat until the pudding is ready.
    5. Serve the pudding straight from the oven with the remaining parsley scattered over the top and with lashings of onion gravy.


    Vegetarian sausages can be used but they do not need a pre-cook. Put them in the hot oil just before pouring over the batter. * If more convenient, mix the batter ahead of time, then keep in the fridge until ready to start cooking.

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    Reviews in English (2)


    Nice and easy. Works well every time.  -  04 Aug 2013


     -  06 Mar 2010