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In a large bowl, beat the eggs, salt, and baking soda with the milk and water until smooth.
Slowly whisk in the flour so lumps don’t form. The texture should be loose, almost like pancake batter. Season with a pinch of salt and pepper.
In a skillet, melt the diced lard or pancetta until the fat renders. Add the crumbled sausage and cook gently until it colors. Deglaze with white wine. Keep the flavorful fat with the meat.
Grease a baking dish generously with butter or lard. This stops sticking and gives the pie its rustic crust.
Pour the batter into the dish so it spreads evenly. Scatter the sausage and lard across the surface, letting some sink into the batter.
Slide into a hot oven at 200 °C (390 °F). Bake for 40–45 minutes, until golden on top and set in the center.
Rest a few minutes, then cut into squares. Serve warm, straight from the pan.