This is one of the most popular dinner dishes in our house, sausages, bacon and Yorkshire pudding batter, it all screams comfort food!
Gluten free too!
12 thick gluten free pork sausages, around 1 kg
12 slices streaky bacon
2 red onions, halved and sliced
Olive oil to drizzle
150g gluten free plain flour
Preheat the oven to 210 degrees centigrade.
Line a heavy based roasting tin with baking parchment.
Wrap each sausage with a slice of bacon and lay in the roasting tin.
Once all of the sausages have been wrapped, sprinkle over the onions and a little drizzle of oil.
Slide the roasting tin into the oven and bake for 15 minutes.
While the sausages cook, make the batter.
In a large bowl, weigh out the flour, make a well in the centre and then crack the eggs in.
Slowly whisk the eggs allowing them to gently draw in the flour, as they thicken, whisk in the milk and water until all of the flour is incorporated and you have a smooth batter. Season well.
Remove the sausages from the oven and pour the batter around each sausage until it is all used up.
Return the pan to the oven and bake for 40-50 minutes until the batter has risen and is golden.