This traditional British dish is normally served with brown onion gravy, but a runny fried egg on top does far better at breakfast. Wrapping the case-less sausage in bacon and then browning the leeks provides a delicious fatty base for the batter to cook in, and helps to get the ideal puffiness that makes this dish great.
Although some may think the fried egg is optional, I recommend going the extra step. The runny yolk sinks into the nooks and crannies made by the batter puffing and add a very pleasant note to the dish as a whole. Serve this with bitter amber ale.
About the author:
Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
- 1 leek, washed and finely chopped
- 1 tablespoon olive oil
- 5 sausages
- 5 strips thick cut bacon
- 2 eggs
- 2/3 cups milk
- 2/3 cups water
- 1 teaspoon mustard
- dash of Worcestershire
- 1 cup flour
- 4 eggs (optional)
Preheat oven to 425°. Rub oil into bottom and sides of baking dish, and scatter finely chopped leeks on top. Remove casing from sausage by slitting them lengthwise to maintain their shape and wrap each sausage in one slice of bacon. Arrange on top of leeks and bake until bacon and sausage begin to brown, about 20 minutes.
Meanwhile beat eggs then add milk, water, mustard and Worcestershire. Add flour beating until well combined and no lumps of flour remain.
When sausages are ready pour batter over sausage and place back in oven until well browned and puffy about 25-35 minutes, serve immediately topped with optional fried eggs.