British banger-style sausages are the most authentic choice for this tasty puffed egg dish. If you can’t find them, sweet Italian sausages make a nice substitute.
HANDS-ON TIME 15 minutes
TOTAL TIME 45 minutes
MAKES 6 servings
INGREDIENTS
- 2 tbsp vegetable oil
- 6 pork sausages (about 565 g)
- 3 eggs
- 1 cup all-purpose flour
- ¼ tsp salt
- 1 cup milk
- 2 tsp chopped fresh rosemary
INSTRUCTIONS:
- In 9-inch (23 cm) cast-iron skillet, heat oil over medium-high heat; brown sausages. Transfer to 425°F (220°C) oven; cook, turning once, until no longer pink inside, 12 to 15 minutes.
- Meanwhile, in bowl, whisk together eggs, flour and salt to form thick paste. Gradually whisk in milk until smooth; stir in rosemary. Pour over sausages.
- Bake for 25 minutes, without opening oven door (escaping heat could cause puff to collapse). Bake until puffed, brown and crisp, about 5 minutes more.
NUTRITIONAL INFORMATION, PER SERVING: about 356 cal, 18 g pro, 30 g total fat (8 g sat. fat), 8 g carb, 0 g fibre, 146 mg chol, 773 mg sodium, 332 mg potassium. % RDI: 7% calcium, 10% iron, 6% vit A, 2% vit C, 7% folate.
TIP FROM THE TEST KITCHEN
- If you don’t have a cast-iron pan, brown the sausages in a regular skillet, and then transfer them to an 11- x 7-inch (2 L) baking dish before continuing with the recipe, as we did in our photo (opposite).
