You may also like
Categories:
milk flour salt eggs drizzle of sunflower oil sausages rosemary red onions garlic butter balsamic vinegar beef
Viewed: 44 - Published at: 3 years agoIngredients
- 1 cup plus 2 tablespoons milk
- 3/4 cup plain flour
- A pinch of salt
- 3 eggs, preferably free-range or organic, beaten
- A drizzle of sunflower oil
- 8 large good-quality sausages
- 4 sprigs of fresh rosemary
- 2 large red onions, peeled and sliced
- 2 cloves of garlic, peeled and finely sliced
- 2 knobs of butter
- 6 tablespoons balsamic vinegar
- 1 level tablespoon beef or vegetable stock granules
Method
- Preheat the oven to its highest setting (475 degrees F).
- Mix the batter ingredients together and put to one side.
- I like the batter to go huge so the key thing is to have an appropriately sized baking pan, about 12 x 18 inches the thinner the better as we need to get the oil smoking hot.
- Pour 1/2 inch of the sunflower oil into the baking pan, then place this on the middle shelf of your oven.
- Place a larger tray underneath to catch any oil that overflows from the pan while cooking.
- When the oil is very hot, add your sausages.
- Keep your eyes on them and allow them to cook until lightly golden.
- At this point, take the pan out of the oven and, being very careful, pour your batter over the sausages.
- Throw the sprigs of rosemary into the batter.
- The batter will bubble and possibly even spit a little, so very carefully put the pan back into the oven and close the door.
- Dont open the oven door for at least 20 minutes.
- Remove from the oven when golden and crisp.
- For the onion gravy, simply fry your onions and garlic in the butter over a medium heat for about 5 minutes until they go sweet and translucent; you could add a little thyme or rosemary if you like.
- Add the balsamic vinegar and allow it to cook down by half at this point.
- Sprinkle in the granules, add a little water and allow to simmer until you have a really tasty onion gravy.
