I cooked this for Alberto and I on Sunday evening instead of the more usual roast. I’ve only made it a couple of times before as the thought of getting the batter right always puts me slightly on edge. I’ve certainly not made it in the last year. It’s a lovely, comforting dish for a blustery autumn evening.
The recipe comes from the brilliant Gino D’Acampo book Buonissimo! which I can thoroughly recommend.
Serves 2 hungry people.
6 tablespoons of sunflower oil
2-3 Cumberland sausages per person (depends how
greedy hungry you are!)
2 large, red onions, each cut into 8 wedges
1 tablespoon of fresh rosemary leaves
200g of plain flour
¼ of a teaspoon of salt
3 eggs, lightly beaten
250ml of whole milk
Salt and pepper
Preheat the oven to 220
Heat 1 tablespoon of oil in a large frying pan over a medium heat. Brown the sausages and soften the onions with the rosemary for about 10 minutes. Set aside.
Sift the flour and salt into a large bowl. Make a well in the centre and gradually add in the milk and eggs, along with a pinch of freshly ground black pepper.
Whisk to a smooth batter.
Pour the remaining oil into an ovenproof dish large enough to comfortably hold all the sausages and onions and pop it in the middle of the oven for 10 minutes until the oil is really hot.
Pop the sausages and onions into the hot oil – be careful – it’ll spit! (Try and arrange the sausages evenly – it’ll make it easier to dish it up bearing in mind that you won’t be able to see the sausages under the batter.) Then pour over the batter.Try and do all this as quickly as possible – the hotter the oil is when the batter goes in the better the batter. (Sorry – I couldn’t resist that one!)
Bake in the middle of the oven for 25-30 minutes until the batter is puffed up and golden.
Delicious. The rosemary and the soft, sweet, red onions go really well together and the crispy batter (soft and fluffy on the inside – hopefully!) and the meaty sausages are a delight.