SERVES: 4 | PREP TIME: 10 MINUTES | COOK TIME: 1 HOUR
Preheat oven to 220˚C, gas mark 7. Melt the beef dripping, ladr or olive oil in a shallow baking tin.
Add the sausages to the baking tray and bake for 10-15 minutesa t 220˚C.
While the sausages are cooking the batter can be made.
Sift the flour and salt. Make a well in the centre of the mixture. Mix the milk and water together seperately.
Beat in the egg to the flour and gradually add the milk and water mixture.
Finally add in the Sage or alternative herb blend. Whisk the batter until it is smooth.
Remove the sausages from the oven and pour over the batter mixture quickly.
Bake for another 30 minutes*.
Reduce the temperature to 200˚C, gas mark 6 and bake for a further 15 – 20 minutes*
Meanwhile: Peel the onions and chop each onion into 8 pieces.
Place the onions in a shallow baking tin, sprinkle over the Rosemary and drizzle with olive oil. Bake until edges are brown and the flesh is soft (about 10-15 minutes)
Serve with onion gravy and seasonal vegetables, such as butternut squash, carrots and cauliflower.
*These cooking times are a guide only as appliances vary.
Father's Day is often a reason to gather around the table and enjoy food that's been chosen and prepared with care. For many families, that means steak.
When ingredients are in season, they need less doing to them. Flavours are fuller. Cooking becomes more straightforward. A good cut of meat, fresh vegetables harvested at the right time and ingredients that have not travelled unnecessarily far bring enough to the plate.
Each week, Reward Card customers spending £30 or more in The Farm Shop will receive a complimentary seasonal treat, a little something extra to enjoy alongside your usual shop.
0 comments