- 2 tbsp sunflower oil
- 1 red onion, cut into small wedges
- 8 cumberland sausages
- 85g (3½oz) plain flour
- 2 tsp mustard powder
- 2 medium eggs
- 200ml (1/3pt) semi skimmed milk
- 2 tbsp mix of fresh thyme, rosemary & sage leaves, finely chopped
- French beans, to serve
Preheat the oven to 200C/180C fan/400F/Gas 6. Using a large round cake tin pour in the oil and add the red onion and sausages. Transfer to the oven and cook for 15 minutes.
Meanwhile make the batter by sifting the flour and mustard powder in a bowl. Add the eggs and beat together to a paste. Gradually add the milk a little at a time to make a smooth batter then fold through the herbs and season well.
Carefully pour the batter over the sausages and return to the oven for 20-25 minutes until the batter is risen and golden. Serve with french beans.
Do not open the oven door while the batter cooks as it may end up sinking before you remove it from the oven.