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.
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|Serving Size: 1 Serving (602g)|
|Recipe Makes: 2|
|Calories from Fat: 801 (57%)|
|Amt Per Serving||% DV|
|Total Fat 89g||119 %|
|Saturated Fat 32.7g||164 %|
|Monounsaturated Fat 38.1g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 1243.6mg||383 %|
|Sodium 1826.5mg||63 %|
|Potassium 1080.2mg||28 %|
|Total Carbohydrate 63.5g||19 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 60.6g|
|Protein 81.4g||116 %|
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Calories per serving: 1398
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