For the Sausages

• 500 g (1 lb) minced pork
• 1 each small-medium red and yellow peppers, cored, deseeded and chopped finely
• 1 clove garlic, chopped finely
• 2 teaspoons ground coriander
• 1 teaspoon caraway seeds
• 1 small egg (size 4–5)
• Olive oil
• Sea salt and black pepper

For the Batter

• 150 ml (¼ pint) milk
• 150 ml (¼ pint) lager
• 125 g (4 oz) plain four
• ½ teaspoon salt
• 2 large eggs (size 1–2)
• Black pepper

Put the pork into a mixing bowl. Add the peppers, garlic, and coriander and caraway seeds and season generously with salt and pepper. Mix together thoroughly. Whisk the egg lightly, then mix into the meat mixture.

Using wet hands form the mixture into sausage shapes. Smear them all over with a little olive oil. Spoon 2 tablespoons olive oil into a roasting tin and add the sausages in a single layer. Put the tin just above the centre of a preheated oven, 220°C, 425°F, Gas Mark 7 for 10–15 minutes, turning the sausages once so they begin to brown.

Meanwhile, make the batter. Mix the milk and lager together. Sift the flour and salt into a food processor and add the eggs and half the liquid. Whizz until smooth, then gradually pour in the remaining liquid and whizz again thoroughly. Season with pepper. When the sausages are ready pour the batter around them. Bake for 40-45 minutes until the batter is well risen and golden brown.