Okay, I’m throwing some revamped British recipes in here, that are SO comforting and tasty, you will want to rush straight to the kitchen and try them!
5 oz plain flour
3 large eggs
10 fl oz whole milk
2 medium onions, (red or white) cut into large chunks, (about eighths)
2 tsp Dijon mustard
2 tbsp vegetable oil
8 really good sausages (I use sweet Italian sausage, but you can choose your favorite)
8 sage leaves
4 rosemary sprigs, leaves removed and stalks discarded
Preheat the oven to 475 F
Cut the sage and rosemary a bit and in a food processor, combine the flour, eggs, milk, mustard, sage and rosemary, and some salt and pepper. Blitz until smooth, then leave to rest for 30 minutes.
Pour the oil into a metal or enamel roasting tin, about 9” by 12” deep, or a little bigger.
Brush the oil all over the sides and bottom, then place in the oven.
When the tin is very hot and smoking, place the onion bits and sausages inside, evenly spread out, and cook for 10 minutes or until they are taking on some color and the onions are getting tender.
Give the rested batter a stir and pour into the really hot tin – take care as it may spit! It’s important you do this while the tin is REALLY hot, otherwise the final dish won’t be the same.
Do not open the oven door for 25 minutes, then check. – If needed, cook for a further 5 – 10 mins.
Cook until puffed up and brown and the batter is completely cooked through.
Serve straight from the dish