Ingredients
250g Plain Flour
4 Eggs
400ml Milk
1 scant teaspoon dried English Mustard
8 “Gloucester” (or your current favourite)
1 red onion, sliced
1 tablespoon olive oil
25g Butter
Method
You will need to turn the oven up to 220°C for this recipe – batters require a higher temperature to get a good result.
Sieve the flour and mustard into a bowl and make a “well” in the centre.
Beat the eggs and milk together, then pour gradually into the centre of the flour, whisking all the time to make a batter, which has a “dropping” consistency.
Using a deep, metal tray, melt the olive oil and butter on the hob and then add the sliced onion. Sweat for a few minutes, without colouring them and then add the sausages. Keep turning the sausages, so that they brown all over.
Once browned, pour the batter over the sausages - the sausages should be half covered. Place in the oven and bake for approx. 40-45 minutes. The batter will rise like Yorkshire Puddings and go extremely crisp on the top. Test the Sausages to make sure they are cooked (when the juices run clear they are ready). Serve piping hot from the oven, accompanied by some sautéed cabbage or peas and a rich gravy.
