Prep 15 mins
Cook 1 hr
Pure traditional British comfort food, that isn't that much hassle to make. Can serve 4 people if served with mash potato, carrots and peas but sometimes I prefer to do away with the mash and just serve this for 2! Don't forget the sherry onion gravy which you'll probably wanna drink all on its own!
- 8 thick pork sausages (I prefer cumberland or sage)
- 100 g plain flour (all purpose)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 egg, beaten
- 1⁄2 pint milk, and water mixed
For the gravy
- 1 onion, chopped anyway you like
- 1 fluid ounce sherry wine
- 1 small knob butter
- gravy, granules
- Preheat the oven to 220C/425°F.
- Make the batter first by sifting the flour into a large bowl along with the salt, make a well in the centre, add the beaten egg and half and the milk and water mixture and whisk well so there are no lumps. Now add the rest of the milk and water mixture.
- Arrange the sausages in a casserole dish and put in the oven for 10-15 minutes or until slightly browned.
- Pour over the batter mixture and put back in the oven to bake for 30-40 minutes more or until golden brown, crispy and well risen.
- For the gravy:.
- Put the chopped onion, sherry and butter into a microwavable measuring jug, cover with cling film and microwave on high for 4 minutes
- make the gravy up according to manufactures instructions using the hot onion mixture as a base.