15ml/1tbsp vegetable oil
8 premium pork sausages
1 red onion, sliced
100g/4oz plain flour
pinch of salt
4 large Woodland Eggs
200ml/7floz milk

ONION GRAVY

30ml/2tbsp vegetable oil
2 onions, sliced
pinch of sugar
20ml/4tsp plain flour
425ml/3/4pt beef stock

1 Sift flour and salt into a large bowl and make a well in the centre. Add the eggs and a little milk and beat until smooth, gradually beat in the remaining milk to make a smooth batter. Leave to stand for 30 mins.

2 Preheat the oven to 220C/Fan 200C/425F/Gas Mark 7. Divide the oil, sausages and onions between four shallow ovenproof dishes or 1 large roasting tin and toss to mix. Bake for 5 mins.

3 Remove the sausages from the oven, turn them all over, then pour over the batter. Bake for 25-30mins or until the batter has risen and is crisp and golden.

4 To make the gravy: heat the oil in a medium pan, add the onions and cook for 5 mins or until golden brown. Add the sugar and cook over a low heat for 2 mins or until caramelised.