by James Tanner from James Tanner Takes 5 (Kyle Cathie)
This reminds me of my childhood. Serve hot, with peas, mashed potato and thick onion gravy, or however your mum used to serve it.
8 great quality sausages (pork & spiced apple are good)
1 onion, sliced
2 tbsp olive oil
Crushed sea salt &
freshly ground black pepper
For the batter:
100g plain flour
2 free-range eggs
300ml full-fat milk
Pinch crushed sea salt
Preheat the oven to 220C/425F/gas mark 7.
Put the sausages in a medium roasting tin (so they are quite snug). Scatter over the onion, season with crushed sea salt and freshly ground black pepper and drizzle with the olive oil. Bake in the oven for 10-15mins until the sausages are beginning to brown and the onions are tinged at the edges.
For the batter, sift the flour into a mixing bowl with the salt. Make a well in the centre and crack in the eggs. Beat lightly, then gradually pour in the milk, beating all the time, until you have a smooth batter.
Remove the roasting tin from the oven & pour the batter over the sausages. Return to the oven for a further 25-30 mins until the batter is crisp, golden and well risen. Serve immediately.