80ml dairy-free milk (I used unsweetened almond milk) or dairy milk if it can be tolerated
3 medium free range eggs
pepper to season
6 gluten-free, dairy-free sausages, cut into small pieces or 12 cocktail sausages
a little olive oil or better still, duck fat
How to make
Place the flour, baking powder, milk, eggs and a grind of pepper in a bowl and whisk with a balloon whisk (just a normal hand held whisk - nothing fancy!) until smooth. The mixture needs to be the consistency of double cream.
Pre-heat the oven to 230°C (210° fan oven) and cut the sausages into 4 pieces.
Place a small amount of oil into each hole in a deep holed muffin tray and place in the hot oven for 5 minutes.
Add 2 pieces of sausage, or a whole cocktail sausage to each hole of the muffin tray and quickly pour over the batter dividing it equally between the 12 holes in the tray.
Place back in the oven for 25 minutes until golden.