Small tray of breakfast sausages
8 TBSP flour
Pinch of salt
8 TBSP milk
Sift the flour into a large bowl. Add the salt.
Make a well in the centre. Whisk the egg and add to the well. Gradually whisk in the milk, beating until a smooth batter is formed (I find you need more milk than the amount calls for.). Just add milk until the batter can be poured from a jug.
Preheat the oven to 220 deg C.
Break the sausages apart and cut in half. Place three of these halves into an oiled muffin tin. Fill them all up with the remaining sausage halves. Cook for 5 minutes in the oven.
Take the tray out of the oven and quickly pour the batter on top of each sausage tartlet. Return to the oven and bake for a further 15 - 20 minutes until golden.
Serve with a sprinkle of sea salt.