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
Serve with steamed greens and fresh apple sauce.
10-15 minutes preparation, 40 minutes cooking
8 Rashers of bacon
1 large free range egg
115g (4oz) plain flour
1/2 pint milk
Freshly ground black pepper
Pinch of salt
50g (2oz) lard or olive oil