8 – 10 thin pre-cooked sausages
1 cup flour
450ml milk
4 tablespoon grainy mustard
2 eggs
salt and freshly ground pepper
non-stick oil cooking spray
Cut the sausages into little pieces small enough to fit into mini-muffin tins. In a blender or food processor mix the flour, milk, mustard and eggs with salt and pepper to taste. Spray deep non-stick mini-muffin tins with oil spray. Place a piece of sausage in each cup and bake at 200 C 10 minutes or until they are starting to crispen and turn golden brown. Pour approximately 1 tablespoon batter over each piece of sausage and return to the oven and bake a further 15 – 20 minutes until puffed and golden. Serve immediately.
Makes about 60.