This is the platonic ideal of the Sunday night supper: undemanding and safe-making, it bolsters as it comforts. But while I love its nursery charm, I have tweaked it a little, not least in that I don't leave the sausages whole, but squeeze them into little patties, which I fry on the hob before blanketing with batter and baking in a ferociously hot oven. I am not trying to create more work - not that squeezing sausages out of their skins is arduous (indeed, it is strangely satisfying) - but I really don't like the way that the sausages, when this is prepared in the traditional manner, go a spooky braised pink as they cook within the batter. Yes, you can give them a start in the hot oven so they sear first, but it never quite seems to do the trick, and this way one doesn't have to return to them. You just fry the little patties, pour the batter over them, chuck in the oven and leave them to it.
Recipe posted by Nollo