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Ingredients
6 servings
Batter
Onion gravy
1sweet onion
or yellow, julienned
5 Tbspunsalted butter
4 Tbspall-purpose flour
4 Cchicken stock
or beef
2 tspworcestershire sauce
2 tspblack pepper
2 tspmarmite
optional
5 sprigsfresh thyme
Sausages
6Cumberland sausages
or English banger, you can sub with a mild pork sausage
0.25 Chigh smoke point oil
Instructions
Batter
Step 1
Whisk eggs.
Step 2
Add through a sieve flour and salt. Whisk until smooth.
Step 3
Whisk in milk and water mixture, a little at a time. The batter will be thin.
Step 4
Cover and put in a refrigerator for at least an hour.
Onion gravy
Step 5
Add oil and butter to a medium-high hot pan.
Step 6
Add onions and cook on medium for about 20 minutes, or until the onions are broken down, soft, and brown. Stir often.
Step 7
Add thyme (optional) and flour.
Step 8
Cook roux 10-12 minutes on low until the flour is cooked. Stir often.
Step 9
Turn heat to medium-high and begin adding chicken stock in small portions. Add a little and whisk until all the stock is absorbed in the roux before adding more.
Step 10
Add Marmite (optional), Worcestershire sauce, and black pepper.
Step 11
Cover and set aside in a warm place.
Sausages
Step 12
Preheat oven to 425.
Step 13
Warm empty baking dish in the oven for 10 minutes.
Step 14
Meanwhile, par-fry sausages in a skillet in oil until slightly brown on all sides.
Step 15
Transfer sausages into hot baking dish and return to the oven for another 10 minutes. Work quickly to avoid cooling down the dish and the sausages.
Step 16
Remove the dish from the oven and pour 2/3 of the batter. Return to the oven for another 20 minutes. Increase the heat to 450.
Step 17
Remove the dish from the oven and pour the gravy on top.
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