- sunflower oil
- 8 large good-quality sausages
- 4 sprigs of fresh rosemary
For the batter:
- 1 cup of milk
- 1 cup of flour
- a pinch of salt
- 3 eggs
- 2 large onions, peeled and diced
- 2 cloves of garlic, peeled and finely sliced
- 1 level tablespoon
- 250ml of vegetable stock
- 1 glass of red wine
- 2 tsp of cornstarch or plain flour
- Mix the batter ingredients together, and put to one side. Its easiest to do the this with a blender or mixer.
- Add 1cm (1/3 inch) of sunflower oil into a baking tin, then place this on the middle shelf of your oven at its highest setting (240–250ºC/475ºF/gas 9).
- When the oil is very hot, add the sausages. Cook for about 8-10 minutes – turn over half way through cooking.
- Take the tin out of the oven, add the rosemary and batter. Throw a couple of sprigs of rosemary in. Put the tin back in the oven, and don’t open it for at least 20 minutes.
- Remove from the oven when golden and crisp.
- For the gravy, fry the onions until they brown.
- Then add garlic , cook on a medium heat for about 5 minutes until they go sweet and translucent.
- You could add a little thyme or rosemary if you like.
- Add the wine, and reduce to half the volume
- Add a stock cube or powder and add a little water. Allow to simmer.
- Mix the cornstarch or flour with a little cold water – then while stirring – slowly pour the mixture into the gravy.