fit!
This old classic is a brilliant meal for a student and very filling as well. To make the dish a bit tastier I have included a red onion and Madeira sauce which is easy to make.
2 eggs
125g plain flour
150ml milk mixed with 150ml cold water
6 thick pork sausages or herby ones if you’re splashing out!
3 tablespoons olive oil
For the gravy:
75g butter
2 large red onions, thinly sliced
1 tablespoon plain flour
250ml stock
75ml red wine
Worcestershire sauce to taste
Method
To make the batter mix the eggs, flour, milk and water together with a whisk. The constancy should be like double cream
Put the oil in a 28 x 21cm baking tray and place in a preheated oven 220ºC/ Gas 7 until steaming. Take out after 3 – 4 minutes and pour in the batter.
Arrange the sausages in the batter and bake for 20 – 25 minutes until the batter is puffed and golden.
To make the gravy melt the butter, add the onions and cook over a low heat until golden and soft
Add the flour and continue cooking for a few minted until it has lightly browned, then pour on the stock and red wine. Season and add the Worcestershire sauce and bring to the boil.
Turn the heat down and leave for 15 minted stirring from time to time.
