Ingredients

• 8 ounces pork sausage breakfast links (about 16 sausages)
• 1 tablespoon vegetable oil
• 1 1/4 cups milk
• 4 large eggs Scant
• 1/2 teaspoon salt
• 1-1/2 cups all-purpose flour

Preparation

Heat oven to 450F. Place sausages in a baking dish about 9 inches square by 3 inches deep. Rub sausages with oil, and oil bottom and sides of pan as well. Bake until lightly browned, about 15 minutes.

Meanwhile, whisk together milk, eggs and salt in a mixing bowl, and set aside. When sausages are nearly ready, add flour to milk mixture and mix until smooth.

Transfer sausages to a plate and set aside. Pour just enough batter into hot pan to cover the bottom. Return to oven and bake until batter is set, about 5 minutes. Arrange sausages evenly across top of batter, and quickly pour in rest of batter.

Return pan to oven and bake until batter billows up around sausages and has a crusty top, about 25 minutes. Cut into squares and serve immediately, because the crust will sink as it cools.