Our quick and easy variation of this popular British dish is tasty and ideal for dinner. Serve with a green salad and an extra dollop of sharp mustard.
Serves 4 to 6
Preparation time: 15 minutes
Cooking time: 40 to 50 minutes
500 ml (2 c) self-raising flour
5 ml (1 t) salt
80 g butter, melted
250 ml (1 c) buttermilk
250 ml (1 c) milk
30 ml (2 T) mustard powder
1 can (390 g) Vienna sausages, drained
4 rashers bacon, halved
15 ml (1 T) parsley
Preheat the oven to 180 °C.
Sift the self-raising flour and salt together in a large mixing bowl. Beat the butter, buttermilk, milk and mustard together and add to the flour. Mix well until the batter is smooth. Pour the batter into a large, round oven dish. Wrap each sausage in half a rasher of bacon and arrange the wrapped sausages in the batter. Bake for 40 to 50 minutes or until done and golden brown. Garnish with fresh parsley and serve with a green salad.