There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
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Make the batter well in advance. Sieve the flour, salt, pepper, sugar and grated nutmeg into a bowl
225g of plain flour
1 pinch of salt
1 pinch of black pepper
1 pinch of nutmeg
1 pinch of sugar
Make a well in the centre and break in the three eggs
Use a hand held whisk to slowly incorporate the eggs and then – while continuing to whisk – slowly add in the milk until the batter has the consistency of double cream. Whisk thoroughly to ensure there are no lumps of flour in the mixture. Place in the fridge for a least 1 hour
275ml of milk
Preheat the oven to 200°C/gas mark 6
Place a roasting tin in the oven until scorching hot
Add the duck fat and the sausages to the hot tin and return to the oven. Shake at regular intervals until the sausages are coloured all over and the fat is hot
25g of duck fat
12 sausages, pricked with a fork
Remove the batter from the fridge and give it a quick whisk. Once the sausages are evenly coloured, remove the tray from the oven and immediately pour the batter over the hot sausages – the batter should start to sizzle
Return to the oven immediately and cook for 30–40 minutes, or until the batter is well risen and golden
Serve immediately with your chosen accompaniments
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