United States
Cooking time - 90 mins
Serves - 4
Difficulty - not too tricky
Ingredients
For the batter
- 175g/6oz plain flour
- Salt and black pepper, to taste
- 3 eggs
- 300ml/10fl oz. milk
- 1 tbsp olive oil
- 5 sausages
For the onion gravy
- 1 tbsp olive oil
- 2 onions, finely sliced
- ½ tsp English mustard
- Pepper, to taste
- 500ml/18fl oz. beef stock
Method
- For the batter, mix flour, salt and pepper in a bowl. Make a well in the middle and break in the eggs. Whisk the eggs slowly into the flour. Once combined, pour in the milk while you whisk so that you have a smooth batter. The consistency should be of double cream (if the batter is too thick then add a little water). Cover the batter and rest in the fridge for one hour.
- Preheat the oven to 200°C/400°F.
- For the onion gravy, heat your Whatever Pan over a low heat. Add the oil, onions and cook gently for 15–20 minutes.
- Once the onions are softened and dark golden-brown, stir in the mustard and a pinch of pepper and then add the stock. Bring the mixture to the boil, reduce heat and simmer for 10–15 minutes, or until the volume of liquid has reduced by half.
- Set aside, wash your Whatever Pan and add your sausages and 1 tbsp of oil and brown them in the oven, turning now and again until coloured on all sides (they don’t need to be cooked through).
- Once browned, remove from oven and whisk in the rested batter and pour it over the sausages.
- Return to the oven and cook for a further 30–35 minutes, or until the batter is risen and golden-brown all over.
