- Sunflower oil
- 8 Cumberland sausages
- 4 sprigs fresh rosemary
- 2 large red onions, peeled and sliced
- 2 cloves garlic, peeled and finely sliced
- 2 knobs of butter
- 6 tablespoons balsamic vinegar
- 1 tablespoon vegetable stock cube
For the batter:
- 285ml milk
- 115g plain flour
- 1 pinch salt
- 3 free-range eggs
Mix the batter ingredients together, and put to one side.
Put just under ½ inch of sunflower oil into a baking tin, then place this on the middle shelf of the oven at 240ºC (475ºF/gas 9).
Place a larger tray underneath it to catch any oil that overflows from the tin while cooking. When the oil is very hot, add the sausages. Keep your eye on them and allow them to colour until lightly golden.
At this point, take the tin out of the oven, being very careful, and pour your batter over the sausages. Throw a couple of sprigs of rosemary into the batter. It will bubble and possibly even spit a little, so carefully put the tin back in the oven, and close the door.
Don't open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising. Remove from the oven when golden and crisp.
For the onion gravy, simply fry off your onions and garlic in the butter on a medium heat for about 5 minutes until they go sweet and translucent. Add the balsamic vinegar and allow it to cook down by half. At this point sprinkle in half of the stock cube and add a little water.
Allow to simmer and you'll have a really tasty onion gravy.