with Onion Gravy
British Recipe

The secret to this recipe is preheating the baking pan until it is very hot. Make sure that the sausages are hot as well, or the batter will fail to puff properly. Your patience will be rewarded with a perfectly puffed savory pastry.

Directions   Print recipe     Email to a friend
Serves 4
 3  tablespoons  vegetable oil, for greasing baking dish
 1  recipe  Onion Gravy
 3  tablespoons  vegetable oil

fully-cooked sausages,room temperature*

 4  large  eggs, room temperature
 2  cups  whole milk
 2  cups  flour
 1  teaspoon  fresh thyme leaves, chopped
 2  tablespoons  butter, melted
 1/2  teaspoon  salt
 34  sprigs  fresh rosemary


*Use any kind you like. I’ll often make this with a variety (Polish, garlic, chicken-apple and bangers) to please the family.


Preheat oven to 425°F.

  1. Grease a 10-inch cast iron skillet or ovenproof baking dish and preheat it in the oven for 15 minutes.


  1. Meanwhile, pour the oil in a skillet set to medium-high heat. Brown the sausages on all sides, adjusting heat to prevent burning.
  2. Remove and set aside.


  1. While the sausages brown, combine the eggs, milk, flour, thyme, butter and salt in a blender and puree for 20 seconds. Alternately, place the ingredients in a medium mixing bowl and beat until mixed.

NOTE: Do not overbeat—stop when the batter reaches the consistency of heavy cream. Batter can be prepared several hours in advance and stored in the refrigerator. Bring to room temperature before baking.2. Remove the baking pan from the oven. Arrange sausages in pan.

  1. Remove the baking pan from the oven. Arrange sausages in pan.
  2. Pour the batter evenly over the sausages, spreading to the edges of the pan.
  3. Tuck the rosemary sprigs into the batter and around the sausages.
  4. Return to the oven and bake for 20 minutes at 425°F. Do not open the oven door while baking. Lower the heat to 325°F and bake for an additional 20 minutes.
  5. Remove from the oven let sit for 5 minutes.
  6. Serve with onion gravy
Preparation Time: 
Under 60 minutes