Serves 2
100g/4oz plain flour
3 eggs
300ml/1/2pt milk
2 tsp Grey Poupon Dijon Mustard
Salt and freshly ground black pepper
2 tbsp oil
4 Cumberland or other deli-style sausages
100g/4oz plain flour
3 eggs
300ml/1/2pt milk
2 tsp Grey Poupon Dijon Mustard
Salt and freshly ground black pepper
2 tbsp oil
4 Cumberland or other deli-style sausages
For the gravy:
2 tbsp oil
1 large onion, peeled and very thinly sliced
1 tbsp plain flour
1 heaped tsp tomato puree
50ml/2 fl oz beef stock
300ml/1/2 pt red wine
1 tsp Grey Poupon Dijon Mustard
2 tbsp oil
1 large onion, peeled and very thinly sliced
1 tbsp plain flour
1 heaped tsp tomato puree
50ml/2 fl oz beef stock
300ml/1/2 pt red wine
1 tsp Grey Poupon Dijon Mustard
Place flour in a bowl and add eggs. Using an electric beater, whisk to combine and gradually add milk to make a smooth batter. Stir in mustard and season. Whisk to incorporate. Leave to rest while you par-cook the sausages.
Heat oil in a pan and fry sausages all over just to colour. Reserve.
Put 2tbsp of oil in a square 20cm/8in baking tin. Place in the oven (Gas 6 200C 400F) until the oil is piping hot. Pour in batter which should immediately start sizzling and begin to rise up the sides of the tin. Place sausages into the batter and return to oven. Bake for around 30 minutes, or until batter is seriously risen, golden and crisp.
For the gravy, whilst the batter is cooking, heat oil in a pan and gently cook onions until softened. Stir in flour and cook a minute more. Add tomato puree. Pour in wine, stir in mustard and bring to bubbling. Simmer to reduced, then season with salt and freshly ground black pepper. Serve separately.pa
For the gravy, whilst the batter is cooking, heat oil in a pan and gently cook onions until softened. Stir in flour and cook a minute more. Add tomato puree. Pour in wine, stir in mustard and bring to bubbling. Simmer to reduced, then season with salt and freshly ground black pepper. Serve separately.pa
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