SERVES: 4 | PREP TIME: 10 MINUTES | COOK TIME: 1 HOUR
- 450g Your favourite Blacker Hall sausages
- 1tbsp Beef dripping, lard or olive oil
- Pinch of salt
- 3 Medium red onions
- 1 Large egg
- 150ml Milk
- 90ml Water
- 1 tsp Dried Sage or Chives
- 1 tsp Rosemary or a blend of herbs to complement the sausages.
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.