- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 5 minutes
- Effort: easy
- 1 tsp olive oil
- 125 g plain flour
- 1 medium egg
- 300 ml milk
- 4 sausages, casing (skin) removed with scissors and the meat cut into small pieces
- freshly ground sea salt and black pepper
For the onion gravy
- 2 tbsp olive oil
- 2 large onions, peeled then finely chopped in the Braun High Speed Chopper
- 50 ml red wine, or dry white wine, optional
- 200 ml vegetable stock
- a few sprigs fresh thyme, woody stems removed, the rest chopped (optional)
Tips and Suggestions
The onion gravy makes a great accompaniment to Sunday roast
1. First get the gravy on; heat the oil in a large frying pan and fry the chopped onion for 5 minutes, stirring occasionally, until softened.
2. Add the wine and stock and bring to the boil. Simmer for 10 minutes, until reduced and thick.
3. Meanwhile preheat the oven to 230C/gas 8 with an oiled Yorkshire pudding tray/patty tin inside.
4. Place the flour into a large bowl and season then make a well in the middle and add the egg and the milk. Using the Braun Steel Shaft Blender blend the flour into the milk until you have a smooth batter.
5. Using an oven glove, remove the hot tray from the oven and place a few sausage slices in each hollow. Pour in the batter over the sausage pieces and bake for 15 minutes or until the batter is crisp and golden. Serve with the onion gravy.
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