Recipe Inspiration

Ingredients...

• 20 - 30 sausages (size depending)
• 568g plain flour
• 11 - 12 medium eggs
• 568ml milk
• 1tbsp English mustard
• 2 red onions, finely sliced
• Rosemary
• Thyme
• 10ml red wine vinegar
• 1 litre Essential Cuisine No1 Beef Gravy

Method...

1. Cook the sausages in two deep trays in the over until cooked through. When cooked, remove them from the oven but do not strain any of the oil or fat.
2. Whilst the sausages are in the oven, blend
   the flour, eggs, milk, mustard and oil (from thesausages) together. Season, strain and set aside.
3. Now cook the onions slowly in a pan with rosemary and thyme. Once the onions are soft, add the vinegar. Reduce until all the liquid has gone.
4. Remove the rosemary and thyme stalks. Add theEssential Cuisine No1 Beef Gravy and set to one side.
5. Turn the oven temperature up to 200°C, wait for 2 minutes then pour the batter evenly between the two trays over the sausages.
6. After 15 minutes, turn the temperature down to 180°C and continue to cook until the batter has risen and the top is brown and crispy.
7. Serve with lashings of Essential Cuisine No1 Beef Gravy and onions, as well
   as seasonal British vegetables.
8. To create a vegetarian version, use vegetarian sausages and the Essential Cuisine No1 Savoury Gravy.