We're big fans of the classic recipe (and we regularly make our mini versions for a Sunday roast too), but we think this version, with caramelised red onions, sweet Chantenay carrots and a rich, umami gravy for pouring all over the top.
Yields: 4 servings
Prep Time: 25 mins
Process Time: 50 mins
Total Time: 1 hour 15 mins
Calories per Serving: 761
(about 6) pork sausages
Preheat oven to 220°C (200°C fan) mark 7. To make the batter, in a large bowl whisk together flour, milk, eggs and ½tsp salt until smooth. Set aside to rest for 30min.
Pour oil into a large roasting tin – roughly 23 x 30.5cm in size. Put into the oven to heat for 10min. Meanwhile, cut each sausage into 4 pieces. Cut one of the onions into 8 wedges and trim ends off carrots, if you like.
Add sausage pieces, onion wedges and carrots to the hot oil, carefully turn in the oil and return to the oven for 10min to brown slightly.
Very carefully remove roasting tin from the oven and add the batter. Return to the oven and cook for 30min (without opening the door).
Meanwhile, finely slice remaining onion. Heat butter in a medium pan and gently fry onion, stirring occasionally, for 15min until completely softened. Add balsamic vinegar and mustard, turn up the heat and bubble for a few minutes to reduce. Put cornflour into a heatproof jug and gradually whisk in 250ml water. Add to onion pan with the ½ stock cube and cook, whisking occasionally, until thickened (the mixture will need to boil). Check seasoning.
Once batter is golden, crisp and set, remove from oven and serve with the onion gravy.