This was posted by Karen/England back in 2001. I think the catch here would be having the proper sausages but it is an idea for you.

"Ok folks, here it is, the requested recipe. I have not tried this one but it looks right - as with everything i'd be best getting the recipe from my mum but she doesn't measure.....

The best sausages to use for this dish are flavoursome ones like Lincoln or Cumberland sausages. Other herby sausages can be used, including vegetarian ones."

Butter - 25g (1 oz)
Sausages - 450g (1 lb)
Flour - 110g (4 oz)
Egg - 1 seperated
Milk - 300 ml (1/2 pint)
Pinch Salt and pepper

Pre-heat oven to 220 °C / 425 °F / Gas 7.

Place the butter and sausages in a 25 x 30 cm (10 x 12 inch) roasting tin. Cook for 10 minutes (or longer if you like your bangers very well done).

Sift the flour into a bowl. Add the egg yolk. Gradually add half the milk, beating to form a smooth batter. Pour in the remaining milk and beat until quite smooth. Now add the egg white - adding the white separately will ensure that the batter is light and fluffy. Add seasoning to taste. Pour the batter into the roasting tin on top of the sausages and bake for 40-45 minutes, until the batter is well risen and golden.

My mum always used to serve this with mash and onion gravy and peas - on of my favourites! But alot of kids might like it just with plain baked beans (the ones in tomato sauce) Enjoy!