- 450g Your favourite Blacker Hall sausages
- 100g plain flour
- 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, lard or olive oil in a shallow baking tin.
Add the sausages and bake for 10 -15 minutes at 220°C.
Sift the salt and flour and make a well in the centre. Mix the milk and water together.
While the sausages are cooking the batter can be made.
Beat in the egg and gradually add the milk and water mixture.
Finally add 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 in a shallow baking tin, sprinkle over the rosemary and drizzle with olive oil. Bake until the adges are brown and the flesh is soft (10 -15minutes)
Serve with onion gravy and seasonal vegetables, such as butternut