WHY not make this yummy treat for tea, pups?
24 uncooked cocktail sausages
2tbsp sunflower oil
150ml plain flour
1tbsp plain flour
1tsp mustard powder
squeeze of ketchup
500ml beef stock made with 1 stock cube
small splash of soy sauce How to make
Ask a grown-up to pre-heat the oven to 220C/200C fan/gas 6. If the sausages are linked, use a pair of scissors to cut them into single sausages.
Place two sausages in each hole of a 12-hole muffin tin. Drizzle each set of sausages with a little oil.
Ask a your grown up to place the tin in the oven for 20 minutes until the sausages have browned, and turn the sausages halfway through.
Crack the eggs in a bowl and make a batter. You can do this by measuring 150ml of flour in a measuring jug and tip into a bowl. Make a well in the centre and beat in the eggs. Measure the milk.
Gradually pour the milk into the batter and mix well. Pour the batter back into the jug.
A grown-up will need to remove the sausages from the oven and place on a heatproof surface. The grown-up will need to pour the batter over the sausages. Place them back in the oven. Leave the batter to cook for 15 minutes.
Leave to cool for a few minutes, and then serve with gravy, mash and vegetables.