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Savory. A simple idea that is extremely tasty and reminds me of my childhood. These are little hollow quick breads; they are a perfect snacking size and excellent canapés. Try using vegetarian sausages or chopped vegetables for a veggie version.
Makes 12



    • 1¼ cups (150g) plain flour
    • 1/2 tsp salt
    • 3 eggs, beaten
    • 1 cup (250 ml) milk
    • 1 tsp dried mixed herbs
    • 6 strips bacon, halved lengthways
    • 24 cocktail sausages
    • 3 Tbsp vegetable oil

To serve:

    • Mustard
    • Tomato ketchup


Sift the flour and salt into a bowl and make a well in the center. Add the eggs, milk and herbs and whisk into the dry ingredients to form a smooth, thin batter. Set aside for 30 minutes.

Cut the bacon strips in half through the middle to create short lengths. Carefully wrap a piece of bacon around each sausage. Cover and chill until you are ready to cook.

Preheat the oven to 375°F/190°C. Spoon ½ tsp oil into each hole of a 12-hole, deep muffin tin and place in the oven for 1 minute until hot. Place 2 sausages side by side in each hole and pour over sufficient batter to come three quarters of the way up each hole. Bake in the oven for about 35 minutes, until risen, golden and crisp. Best served warm, with mustard and tomato ketchup on the side.

Crepes, Waffles & Pancakes! by Kathryn Hawkins
Copyright © 2006 Kathryn Hawkins


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