Preheat the oven to 210°C fan (230°C conventional / 450°F / gas mark 8).
Put your baking dish in the oven with 2 tbsp of vegetable oil to heat up for 5 minutes.
8 vegan sausages
Add the sausages and cook for 12 minutes.
Whilst your sausages are cooking, start making your batter by mixing the flour and baking soda together in a large bowl.
300 g self raising flour, 3/4 tsp baking soda
Add the cold stock (it must be cold) along with 1 tbsp vegetable oil and whisk briefly to get rid of any lumps. The batter should be a pourable consistency.
600 ml vegetable stock
Once your sausages have been in the oven for 12 minutes, add the vinegar to the batter and whisk it in to combine.
1.5 tsp vinegar
Take the baking pan from the oven and pour the batter immediately over the sausages (be careful the pan might spit). It’s important that the batter goes into a piping hot pan and also that you add the vinegar right at the last minute before pouring it in.
Cook for 30-35 minutes until the batter is cooked through and golden on top.