Method

1. 1 Preheat oven to 220˚ C, gas mark 7. Melt the beef dripping, lard or olive oil in a shallow baking tin.
2. 2 Add the sausages to the baking tray and bake for 10-15 minutes at 220˚ C.
3. 3 While the sausages are cooking the batter can be made. Sift the flour and salt. Make a well in the centre of the mixture.
4. 4 Mix the milk and water together separately. Beat in the egg to the flour and gradually add the milk and water mixture.
5. 5 Finally add in the sage or alternative herb blend.
6. 6 Whisk the batter until it is smooth.
7. 7 Remove the sausages from the oven and pour over the batter mixture quickly.
8. 8 Bake for another 30 minutes.
9. 9 Reduce the temperature to 200˚ C, gas mark 6 and bake for a further 15 – 20 minutes.
10. 10 Meanwhile, peel the onions and chop each onion into 8 pieces.
11. 11 Place the onions in a shallow baking tin, sprinkle over the rosemary and drizzle with olive oil.
12. 12 Bake until edges are brown and the flesh is soft (about 10-15 minutes).
13. 13 Serve with onion gravy and seasonal vegetables, such as butternut squash, carrots and cauliflower.