8 thick pork sausages - the best you can buy - skinned
4 tablespoons Heinz tomato ketchup
2 small eggs
100g plain flour
100ml milk
4-5 sage leaves, chopped
salt and plenty of pepper
75ml fizzy mineral water (the bubbles help to lighten the pudding)
3 tablespoons beef dripping or bacon fat
Put the sausages into a dish and spoon over the ketchup, rolling them in it until well coated. Pre-heat the oven to 425F/220C/gas mark 7.
Put the eggs into a mixing bowl (or use an electric hand whisk; the more you whisk, the lighter the pudding) and beat until they are really thick. Add a little of the flour and then some of the milk to loosen the batter. Alternate these two ingredients until they are used up, and beat until smooth. Season, and then mix in the water. Leave the batter to rest for 15 minutes.
Take a heavy, preferably cast-iron roasting dish (one that will sit happily ona naked flame as well as being suitable for the oven - an oval Le Creuset, 35cm long, 25cm wide and 5cm deep, is ideal), place on a high flame and heat the chosen fat until it is smoking. Pour in all the batter and immediately arrange the ketchup-smeared sausages in it. Put the pan in the centre of the oven and bake for about 30 minutes until puffed, crisp and a rich golden brown. Serve without delay, with extra ketchup if desired.