What could be more perfect for Leaning's home made Viking Sausages than this traditional farmhouse meal. Makes a scrumptious Sunday lunch or hearty winter supper.
Sieve the flour and salt into a large bowl, make a well in the centre and drop in the egg. Mix to a smooth batter by gradually adding the milk using an electric or hand whisk if you're feeling energetic!
Leave the batter to stand for 2 hours. Preheat the oven to 225°F.
Wrap each Viking Sausage in a rasher of bacon, smeared with mustard. Melt the lard or olive oil in the roasting tin, then cook for 5 - 10 minutes, turning often to ensure they are browned on all sides.
To ensure the dish is light and fluffy ensure the sausages and roasting tin are piping hot before pouring the batter in and cooking for a further 35 minutes.
Serve with steamed greens and fresh apple sauce.