Toad in the Hole

4 oz (100g) plain flour
1 tsp (5ml) dried sage
1 egg
1/2 pint (300ml) milk
1 oz (25g) melted butter
pinch of salt
1 lb (450g) pork sausages (bangers)

Sift the flour and salt into a mixing bowl, make a well in the centre
and break in the egg, half the milk and the melted butter; beat to a
smooth batter. Stir in the remaining milk and dried sage.

Place the sausages in a small roasting pan and bake in a 220C (425F)
oven for 7-10 minutes. Remove from the oven and pour the batter over
the sausages. Return to the oven and bake for a further 35-40 minutes.

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