This recipe is an absolute winner in our house! It’s a recipe that I’ve been tweaking for a while and now I think I’ve got it spot on. There are a few things about this recipe that take it to another level, one of which is to use the best quality sausages you can get. I’d recommend the G. White & Co ‘Porky Whites’ sausages which are available from Sainsbury’s. Perfect served for a family Sunday lunch served with mashed potato, fresh vegetables and gravy. Give it a try this Sunday!
Prep: 5-10 mins Cook: 1 hour Serves: 4
– 8 good quality pork sausages
– 1 small red onion, thinly sliced
– 140g plain flour
– 200ml semi-skimmed milk
– 4 large eggs
– Large pinch finely chopped rosemary
– Salt & pepper
– Vegetable oil
1. Pour 6 tablespoons of vegetable oil into a 28 x 20cm lasagne dish or baking tray with high sides and place on the middle shelf of a cold oven. Switch the oven on to 220C (fan). Once the oven is up to temperature, add the sausages and sliced red onion and cook for 20 minutes, turning the sausages halfway through.
2. Meanwhile, in a large mixing bowl, whisk the milk, eggs, a tablespoon of vegetable oil, large pinch of chopped rosemary and salt & pepper together. Slowly whisk in the plain flour until you have a smooth batter, being careful not to over mix. Carefully pour the batter into the dish with the sausages and onion. Move everything around and ensure the sausages aren’t around the edge of the dish as this will stop the puffy edges forming. Reduce the oven temperature to 200c (fan). Do not open the oven door as this will knock some air out of the batter. Bake for a further 40-45 minutes, or until golden and puffy!