Sizzling sausages roast in hot beef dripping until deeply browned, then get flooded with a rested, herby batter that puffs up around them into a dramatic, golden crown. The thyme adds a savory lift to the eggy batter, while that initial blast of screaming-hot fat is what gives the edges their signature crackle and rise. Poured straight into the tin and baked without peeking, the whole thing emerges puffed, crisp on top, and pulling away from the sides just enough to know it's ready. It's a comforting, all-in-one dinner that goes straight from oven to table, and it's a solid pick for a gluten free kitchen. Serve it hot, with the batter still crackling, for the best texture contrast between the crisp edges and tender center.
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King Arthur Baking Company Gluten-Free Measure For Measure Flour
Bob’s Red Mill 1 to 1 Baking Flour
Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz
Bob's Red Mill Baking Flour, 1 to 1, Gluten Free
King Arthur Gluten Free Measure for Measure Flour
Make the batter at least 30 minutes before baking (up to 2 hours ahead). Whisk the flour, salt, and pepper together in a large mixing bowl. Make a well in the centre, crack in the eggs, and whisk from the centre outward, gradually drawing in the flour. Pour in the milk and water in a steady stream, whisking constantly, until the batter is completely smooth and the consistency of single cream with no lumps. Stir in the thyme leaves. Cover and rest at room temperature for at least 30 minutes.
Preheat the oven to 425°F (220°C). Add the beef dripping to a 9×13-inch roasting tin and place it on the middle rack of the oven for 5 minutes, until the fat is shimmering and just beginning to smoke.
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