Preheat oven to 190°C/375°F/Gas Mark 5.
Sift flour and salt into a bowl and add an egg, gradually adding the milk to make a smooth batter.
Put the lard into a deep baking tin, place in the oven and let the lard melt.
Remove the skins from the sausages, halve them and then form each half into a smaller roll.
Dip the ends of each one in tomato ketchup. Add to the hot lard in the tin, then put back in the oven for about 10 mins for the fat to get piping hot again.
Quickly pour the batter over the sausages, and bake for 45 mins. Serve hot.
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