8 large good-quality Sausages
4 sprigs of fresh Rosemary
2 large red Onions, peeled and sliced
2 cloves of Garlic, peeled and finely sliced
2 knobs of Butter
6 tablespoons Balsamic Vinegar
1 tablespoon Vegetable stock powder or 1 Vegetable stock cube
For the batter
115g plain Flour
a pinch of Salt
- Mix the batter ingredients together, and put to one side.
- Put 1cm/just under ½ inch of sunflower oil into a baking tin, then place this on the middle shelf of your oven at its highest setting 240–250ºC.
- Place a larger tray underneath it to catch any oil that overflows from the tin while cooking.
- When the oil is very hot, add your sausages.
- Allow them to colour until lightly golden.
- Take the tin out of the oven, being very careful, and pour your batter over the sausages.
- Throw a couple of sprigs of rosemary into the batter.
- Don’t open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising.
- Remove from the oven when golden and crisp.
- For the onion gravy, fry off your onions and garlic in the butter on a medium heat for about 5 minutes until they go sweet and translucent.
- Add the balsamic vinegar and allow it to cook down by half.At this point, add a stock cube or powder.
- Add a little water.
- Allow to simmer and you’ll have a really tasty onion gravy.