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Boozey Bangers in Batemans Beer Batter




Source of Recipe


Britains Best Butcher


List of Ingredients




2eggs
• 125gm plain flour
• 150ml milk
• 150ml beer
• 1 level tablespoon grain mustard
• 6 Phipps sausages with beer
• 100gm thin streaky bacon
• 3 tbls lard


Recipe



Make the batter with eggs, flour, milk, beer, mustard and some salt and pepper. Leave to rest for 15 mins at least.

Peel the skins off the sausages and wrap each one in streaky bacon.

Put the lard in a baking tin, 28 x 21 cm and place in an oven preheated to 220 deg C / GAS 7 until it is smoking.

Pour in the batter, arrange the sausages in the batter and bake for 25 to 30 minutes.

Serve with a good brown onion and Madeira gravy.