Preheat the oven to 220℃ (200℃ fan)/400°F/gas mark 7. Place the flour in a mixing bowl with the salt and make a well in the centre.
Drop the eggs into the well and add about 100ml/4fl oz (½ cup) milk. Using a balloon whisk, beat the eggs and milk together gradually incorporating the flour. Continue whisking until you have a smooth thick batter.
Gradually beat in the remaining milk and set aside until required.
Heat the oil in a large shallow baking dish for 5 minutes. Remove from the oven and gently tilt the pan so that the oil coats the base and a little way up the sides of the dish.
Add the sausages and return to the oven for 10 minutes.
Working quickly, remove the dish from the oven and pour in the batter all in one go. Quickly return to the oven. Bake for 25-30 minutes until the batter is puffed up, golden brown and crispy.
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.) I do not specify to use skimmed, semi skimmed or full cream milk in my recipes unelss I feel it will effect the end result. After much experimenting I have found the type of milk you use will affect the lightness of the batter. So I recommend that you use skimmed milk for this dish. Alternatively if using Sem-skimmed milk use 225ml (8floz)milk and 75ml (3floz) water and if using fiull cream milk use 200ml (7floz) milk and (3½ floz) 100ml water .