50g cornflour
4 large eggs, beaten
300ml semi skimmed milk


450g gluten free sausages*
2tbsp vegetable oil

*Refer to Coeliac UK directory

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1. Preheat the oven 200°C/180° Fan/Gas 6.  When at temperature add the oil and the sausages to a tin (approximate size 30cm x 20cm x 4cm) and cook for 5 minutes.

2. To make the batter, place flour mix and cornflour into a medium bowl, add the beaten eggs and milk and whisk with an electric whisk until the mixture is light and frothy. Season the mixture.

3. Pour the batter over the sausages and cook for 20 minutes at this temperature, reduce to 180° C/160° Fan/Gas 4 for a further 20 minutes.  The batter will puff up and brown but the full cooking time is required.

4. Divide into four servings and serve with your favourite vegetables and lashings of gluten free gravy.

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