Something different for brunch, the batter puffs like Yorkshire pudding. Use our banger sausages for this.

1 cup (250 mL) all-purpose flour
1/4 tsp. (1 mL) sea salt
3 whole eggs, plus 1 egg white
1 1/4 cups (300 mL) milk
8 sausages
1 Tbsp. (15 mL) bacon fat

With a whisk, beat the flour, salt, eggs, egg white, and milk together until smooth. Alternatively, you can pulse the eggs, egg white and milk in a blender then add the flour and salt and pulse until smooth. Let rest for 30 minutes.

Pour the oil into a 9 x 13-inch (23 x 33-cm) metal baking pan and place in the center of the oven until it is smoking, about 10 minutes. Add the sausages – the oil should be hot enough to make them sizzle – and let them cook for a few minutes, until browned on the bottom. Turn them browned side up, making sure they’re evenly spaced and carefully pour the batter over them. Return the pan to the oven and cook for 25-30 minutes, until the batter is puffed up and a deep golden brown.

Makes 4 servings

Chef Karen Barnaby has helped shape the evolving face of the Vancouver food scene with her extensive work in the city's kitchens and food media.
 She has been executive chef at the acclaimed Fish House restaurant since 1995.
Karen is a regular food columnist for the Vancouver Sun and is the author of several cookbooks. She is also currently working with Intercity Packers as our featured chef.