• 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

Optional gravy:

  • 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


  1. Mix the batter ingredients together, and put to one side. Its easiest to do the this with a blender or mixer.
  2. 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).
  3. When the oil is very hot, add the sausages. Cook for about 8-10 minutes – turn over half way through cooking.
  4. 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.
  5. Remove from the oven when golden and crisp.
  1. For the gravy, fry the onions until they brown.
  2. Then add garlic , cook on a medium heat for about 5 minutes until they go sweet and translucent.
  3. You could add a little thyme or rosemary if you like.
  4. Add the wine, and reduce to half the volume
  5. Add a stock cube or powder and add a little water. Allow to simmer.
  6. Mix the cornstarch or flour with a little cold water – then while stirring – slowly pour the mixture into the gravy.