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Whisk the flour, salt, nutmeg and pepper in a bowl
Whisk the eggs, milk and water separately then pour half the wet into the dry and whisk until smooth then add in the rest and whisk well again
Rest the batter for around 30-90 mins
Preheat the oven to 220°C
Drizzle a little oil in the tray, add sausages, leeks, sprouts and stuffing balls to a large metal roasting dish
Drizzle with a little more oil and season
Roast for 15 minutes until beginning to colour
Pull the tray out, pour in the remaining oil so you have a layer around 5mm thick
Return to the oven for 5 minutes until the oil is shimmering hot
Slide the rack out slightly and carefully pour the rested batter evenly around the sausages and vegetables
Slide back in and close the door quickly so you don't lose too much heat
Cook for 25-30 minutes without opening the oven until deeply golden, risen high at the edges and crisp
Serve immediately with onion & cranberry gravy and cranberry jelly