This is a fun recipe to make for brunch, combining sausages and pancakes in one, as the batter is essentially the same as for pancakes, but thicker and stickier. In fact, why not have this for dinner with sides or as part of a sharing, dipping platter, when you have guests? No utensils required and everyone can get stuck in. Kids would also love this and can join in with covering the sausages with the batter. Just keep an eye on them if they are younger when frying them.
Ingredients
For the battered sausages: 8-10 cooked sausages (whichever ones you like best), 1 cup self rising flour, salt and pepper (to taste), 2 eggs, 1/4 tsp bicarbonate of soda, 3/4 cup milk, enough butter or vegetable oil to cover the bottom of a frying pan (for frying the battered sausages)
To make the sausages: Add all the ingredients for the batter together in a bowl and mix together, removing any large lumps. It should form a sticky, thick mixture that will cling to the cooked sausages. Heat the butter or oil on medium heat. Dip each of the cooked sausages in the batter, ensuring they are fully covered. Fry until golden brown and crispy on all sides. Serve with the two dips bellow.
Fancy a change? Feel free to use frankfurter type sausages for an even quicker breakfast, or vegetarian sausage for a veggie twist.
For a bite size version, chop up the cooked sausages into small bites or use cooked meatballs. Stick some toothpicks in and serve as a starter or as part of a spread.
For the sun-dried tomato dip: 80 g sun-dried tomatoes, 50 g raw walnuts, 3 tbsp oil from the sun-dried tomatoes (or olive oil), 1 1/2 tbsp balsamic vinegar, 2 tbsp mayonnaise, 2 small handfuls of parsley, water
To make the dip: Put all the ingredients in a food processor and blend together. Add enough water to make the blades run easier and to bring the to a creamy, smooth consistency. If you feel its too thick when you transfer to a bowl add a little more water. This amount f ingredients makes one full bowl, so you should have plenty left over for the next few days. Use it to dip crudites, stirred into pasta, or as a salad dressing in leafy or potato based ones.
For the cheese sauce: 25 g butter, 1 tbsp flour, milk, a combination of cheddar cheese/ smoked cheese and a creamy blue cheese to taste adding up to 450 g, chilli powder (to taste), 1/2 tsp paprika
To make the cheese sauce: Melt the butter in a deep sided pan and add the flour. Stir to form a thick paste. Start adding the milk, a little at a time while stirring all the time. The mix should start thickening quickly. Keep adding enough milk and stirring until you've got a mixture the consistency of a runny paste. Add the cheese and stir until it has all melted. The mixture should continue thickening further and will start looking smooth and shiny. Add the chilli powder and paprika. Stir and turn off heat.
There will be plenty of sauce left over, so put in a Tupperware and store in the fridge. It should keep there for about 3 days. To warm through, transfer into a pot with a little water and heat through, stirring, until it returns to being creamy and pour-able. Alternatively, put in a microwave friendly bowl with a small amount of water and heat for 60 seconds at a time, stirring until it returns to its creamy, pour-able consistency. Add more water as required.
The cheese sauce is super versatile, where you can use any combination of cheeses and can use it to from the basis for any number of dishes, from the likes pf mac and cheese and cauliflower cheese or for dipping nachos, veggies or anything else you fancy.
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