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So it’s finally a little cooler outside.  The dogs strained at their leashes, “Mom, we want to walk more, ” for the first time since May.  That means I can use the oven, and not worry about heating up the entire house.  That means it’s time to bake, something, or maybe several somethings.

This is a pretty standard Scottish recipe;  it’s a good example of using what you have on hand.  The recipe asked for a deep baking dish; I have an oven-safe cast iron pan, and it’s one less dish to wash.  The recipe also asked for pork links;  I had the flat kind.  And, they asked for fresh parsley.  Nope, didn’t have that either;  dry parsley flakes are fine.

Ingredients:

1 lb pork sausage

3/8 cup King Arthur Flour All-Purpose Gluten-Free Flour (The measurements are weird because I had to convert from metric.)

1 1/4 cup unsweetend almond milk or real mik

2 eggs

1/2 cup shredded sharp cheddar cheese

1 tsp parsley flakes

salt

pepper

Kitchen apparati:

cast iron pan

stove

oven

oven mitts

spatula or wooden spoon

mixing bowl

measuring cup

Directions:

Preheat the oven to 400 degrees.  Take the sausages out of the refrigerator or freezer and brown both sides.  Mix the flour, milk, cheese, eggs and spices.  Once the sausages are brown and the oven has reached 400 degrees, pour the batter over the sausages right in the cast iron pan.  Carefully put the whole mess into the oven.  Bake for about 40 minutes.  Remove carefully using an oven mitt, and don’t burn your hand with just a kitchen towel, like someone here did.  Serves six.

Cost:  About $1.30 a serving.

Soundtrack:  Duran Duran, Adam Ant, and Kaja Googoo (?)