Start with Yorkshire pudding, it's a bit easier... the extra fat from sausage seems to make the batter not rise quite so well... you're probably not beating your eggs long enough if there is a problem with rising. I wonder if you could beat the whites seperately as for a merengue, do the rest of the batter, and then fold it together at the last minute? Hmmm.... I will have to try tht next time I wish to clog my arteries (already not flowing particularly freely as a result of too many cheezburgers)....