4 Serves
51 Mins
Preheat your oven to 200°C.
In a non-stick skillet, fry the sausages until they are evenly browned on all sides.
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AmericanVitamin E
3 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
159 µg / 400 µgCalcium
342 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
686 mg / 1,250 mgPotassium
1186 mg / 4,700 mgSodium
1276 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
107 µg / 55 µgFiber
2 g / 28 gSugar
12 g / 50 gSaturated Fat
26 g / 20 gCholesterol
878 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Drizzle vegetable oil into a deep roasting tray and place it in the oven to heat for 5 minutes.
In a large mixing bowl, whisk together the plain flour and eggs until smooth, then stir in the grated horseradish.
Gradually beat in the semi-skimmed milk until the batter is smooth, then season with salt and pepper to taste.
Carefully remove the hot roasting tray from the oven, add the browned sausages, and pour the batter over them. Top with cherry tomatoes on the vine and return to the oven to bake for 30 minutes until the batter is puffed and golden.
9
g61
g17
g
American