One thing I always loved about British Cuisine was their inventiveness in giving fun names to favorite dishes. Bubble and Squeak. Spotted Dick. Jam Roly Poly. Toenail Pudding. Sometimes they can sound a bit unappealing, but that is all a part of the fun of these names.
As unappealing as they sound, they are all incredibly delicious. They are a part and parcel and woven tightly into the fabric of British cuisine, being much beloved by its people. You cannot help but love them also.
This British family staple has been served on British Tables since the 18th century. It began as a delicious and inventive way of stretching and getting the most of what was a very precious commodity in that day. Meat.
During the Industrial revolution, which began mid-century, the working class worked incredibly hard jobs for a very meagre amount of pay. While their bosses became richer and richer off of the backs of the poor, the working poor needed to be incredibly inventive in making their resources stretch.
And nobody was truly exempt from having to work. Everyone in the family was expected to chip in and work for a wage, contributing their earnings to the wage pot to help and keep the family going.
Necessities such as shelter, clothing and food were the most important things, even more important than play and pleasure. Providing even these simple necessities of life often involved long and back breaking hours of labor.
INGREDIENTS
- 12 well flavoured sausages
- 12 slices of smoked streaky dry cure bacon
- 1 cup (140g) plain all-purpose flour, sifted
- pinch salt
- 2 large free range eggs, beaten
- 2/3 cup (160ml) semi skimmed milk
- 2/3 cup (160ml) water
- coarsely ground black pepper
To serve:
- Hot onion gravy
- Fluffy mashed potatoes
- Cooked vegetables
INSTRUCTIONS
- Preheat the oven to 220*C/425*F/ gas mark 7. Have ready a 9 by 13 inch casserole dish which you have sprayed with low fat cooking spray.
- Wrap each sausage tightly in a slice of bacon and arrange in the prepared dish. Place in the oven and roast for 15 minutes, until just beginning to brown.
- While the sausages are cooking, sift the flour into a bowl along with a pinch of salt. Make a well in the center. mix the milk and water together. Drop the beaten eggs into the center of the flour and then gradually beat in half of the milk/water mixture with a wooden spoon.
- Beat for 2 minutes until smooth, then gradually whisk in the remaining milk/water mixture until you have a smooth batter which has the consistency of cream. Season with coarsely ground black pepper.
- Remove the sausages from the oven and quickly pour the batter around them. Return to the oven and bake for a further 30 to 35 minutes until the batter is well risen and golden brown.
- Serve hot straight from the oven as above with your favorite accompaniments. Yum!
