← Nouns Cooking · British & Irish

Ingredients

• 140 g Plain (all-purpose) flour
• 4 large eggs
• 250 ml Milk
• 1 tsp wholegrain or English mustard
• ½ tsp Salt
• 8 good pork sausages
• 3 tbsp sunflower oil or beef dripping
• 2 sprigs Thyme (optional)
• 2 Onion, thinly sliced
• 25 g Butter
• 1 tsp Sugar
• 1 tbsp Plain (all-purpose) flour
• 500 ml Beef stock
• 1 tsp Worcestershire sauce

Method

1. Whisk the flour, eggs, milk, mustard and salt into a smooth batter about as thick as single cream. Leave it to rest for 30 min (or overnight in the fridge).
2. Heat the oven to 220°C (200°C fan, 425°F). Put the sausages, thyme and oil in a metal roasting tin about 20 × 30 cm and roast for 15 min until browned and the fat is sizzling hot.
3. Meanwhile, make the gravy. Melt the butter in a pan over medium-low heat and cook the onions for 20 min, stirring now and then, until soft and golden. Stir in the sugar and flour for 1 minute, then gradually add the stock and Worcestershire sauce and simmer for 10 min until glossy.
4. Working fast so the fat stays hot, pull the tin out, pour the batter around the sausages (it should sizzle) and get it straight back in the oven.
5. Bake for 25–30 min, without opening the door, until the batter is dramatically risen, crisp and deep golden. The sausages should be cooked through with no pink, 71°C (160°F) inside.
6. Serve at once, cut into wedges, with the onion gravy, mash and greens.

Tips

• The two rules for a tall rise: smoking-hot fat and a closed oven door.
• A metal tin conducts heat better than ceramic and gives a crisper base.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food RecipeTin Eats Great British Chefs