Categories: Breakfast, British 
      Yield: 2 servings 
  
      1 c  Flour 
      1 c  Milk 
      2    Eggs 
      1 ts Salt 
    1/4 ts Black pepper 
      1 lb Sausages 
    1/3 c  Water 
  
  In a food processor fitted with the steel blade or in a blender, blend 
  flour, milk, eggs, salt, and pepper for 5 seconds.  Turn off the 
  motor and with a rubber spatula, scrape down the sides of the 
  container. Blend the batter for 20 seconds more, transfer it to a 
  bowl and let it stand, covered with plastic wrap, for one hour. 
  In a skillet, combine sausages, pierced lightly with a needle, and 
  water. Bring the water to a boil over moderately high heat and boil 
  the sausages, turning them, until the water is evaporated.  Saute the 
  sausages, adding oil if necessary to keep them from sticking, for 7 
  minutes or until they are golden brown.  Transfer the sausages with a 
  slotted spoon to a plate, pour 3 T. of fat from the skillet into an 
  8" square baking pan and heat the pan in a preheated very hot oven 
  (450^) for two minutes.  Stir in the batter, pour one fourth of it 
  into the pan and bake it in the very hot oven for two minutes, or 
  until it is set.  Arrange the sausages on the batter, pour the 
  remaing batter over them, and bake the mixture for 15 minutes. Reduce 
  heat to moderate (375^) and bake the mixture for 10-15 minutes more, 
  or until it is puffed and golden brown.  Serve the dish immediately 
  with Dijon-style mustard, if desired.