Ingredients
Scale
- 175g plain flour
- 4 large eggs
- 300ml full-fat milk
- 12 chipolata sausages
- 6 turkey bacon rashers
- 2 onions, cut into wedges
- 500ml chicken stock
- 200g Brussels sprouts
- 200g sage and onion stuffing, rolled into 8 balls
- 2 small-medium leeks, trimmed and cut into 1–2cm slices
- 25g butter
- 1 tbsp olive oil
- 1 tsp chopped thyme leaves
- 1 tbsp plain flour
- Salt and freshly ground black pepper
- Cranberry sauce
Instructions
- Preheat your oven to 220C/200C Fan/Gas 7.
- Make the batter by mixing sifted flour, eggs, milk, Dijon mustard, and seasoning until smooth. Let it rest.
- Wrap each turkey bacon half around the chipolata sausages.
- Heat oil in a roasting tin and roast the wrapped sausages with onion wedges for about 20 minutes until golden.
- In a frying pan, prepare gravy with onions, thyme, chicken stock, and Worcestershire sauce.
- Add Brussels sprouts and leeks to the roasting tin for the final roasting phase.
- Pour the rested batter around the sausages and vegetables and bake for an additional 20–25 minutes until puffed and golden.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (250g)
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 140mg