Heat the oven to 220C/fan 200C/gas 7.

Add the oil or lard to a 20 x 30cm roasting pan or dish and place in the oven while you mix your batter (It's advisable to make the batter at least an hour ahead of time and let rest in the fridge, but this is not essential).

Tip the flour into a large mixing bowl and stir in the mustard powder with a good pinch of salt.

Make a well in the centre, crack in the eggs, then pour in a dribble of milk.

Stir with a wooden spoon, gradually incorporating some of the flour, until you have a smooth batter the consistency of double cream.

Add a bit more milk and stir until all the milk and flour has been mixed together. Use a whisk do get rid of any pesky lumps.

Cut the sausage links and pierce with a skewer so they don't explode in the oven.

Once the fat (oil, lard or beef dripping) is as hot as you can get it, remove from the oven and carefully place in your sausages (watch out they will spit and sizzle like crazy!)

Quickly pour over the pre-prepared and re-whisked batter.

Bake for 30-40 minutes or until the batter is risen and crisp around the edges and a lovely even golden brown. The batter in the middle should be softer but not sticky or runny.

Enjoy with a simple onion gravy, mashed potatoes and garden peas.