Serves 4-6 Preparation time. 15 minutes, plus time to rest the dough. Baking time 30 minutes.
To make this all-in-one dish just pour a thick pancake batter over the mixture and bake it. Easy!
2 free-range eggs, at room temperature
3/4 cup cold milk
1 cup white bread flour
1/2 cup cold water
1 tablespoon wholegrain mustard
1 tablespoon lna Paarman's vegetable stock powder
fresh herbs to taste
1/4 teaspoon ground black pepper
3 tablespoons canola oil
6-8 lamb or pork sausages
2-3 handfuls of baby spinach
a handful of cherry tomatoes
• Beat the eggs and half the milk together and gradually stir in the flour until you have a smooth batter. Mix in the rest of the milk, the water, mustard, stock powder, herbs and pepper. Put in the fridge for 20 minutes (or overnight).
• Preheat the oven to 220 °C. Pour the oil into a 20x30 cm oven dish, add the sausages and bake for 10 minutes, turning after 5 minutes.
• Remove the dish from the oven when the fat starts to bubble. Pour the batter over the hot sausages and add the spinach and tomatoes. The batter will start to bubble when it comes into contact with the oil.
• Bake for about 30 minutes or until the dough has puffed up and is golden brown. Push a skewer into the dough to test if it's cooked through. If it comes out clean, it's done. Serve in slices with a cheese sauce.
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