Place the Gluten-Free Whole Grain Self-Rising Flour (40 gram), Tapioca Starch (40 gram), Non-Dairy Milk (80 milliliter), Free Range Egg (3), and Ground Black Pepper (to taste) in a bowl and whisk until smooth. The mixture needs to be the consistency of double cream.
Preheat the oven to 230 degrees C (450 degrees F) and cut the Dairy-Free, Gluten-Free Sausage (6) into 4 pieces.
Place a small amount of Olive Oil (to taste) into each hole in a deep-holed muffin tray and place in the hot oven for 5 minutes.
Add 2 pieces of sausage to each hole of the muffin tray and quickly pour over the batter, dividing it equally between the 12 holes in the tray.
Place back in the oven for 25 minutes until golden.
Serve with a selection of vegetables. Enjoy!