Remove from the oven when golden and crisp. For the onion gravy, peel and finely slice the onions and garlic, then simply fry off in the butter on a medium heat for about 5 minutes, or until they go sweet and translucent. You could add a little thyme or rosemary here, if you like. Add the balsamic vinegar and allow it to cook down by half.. Method. In a large bowl whisk the flour, eggs and milk until thoroughly combined. Place in the fridge and allow to rest overnight. Preheat the oven to 225°C. Place a frying pan over a medium heat, add 25g of dripping and, once the dripping is melted, fry the sausages until they are coloured nicely. Place the remaining beef dripping in 20 x 30.
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Method. Preheat the oven to 220 ÁC/fan200 ÁC/gas 7. Sift the flour into a bowl and make a well in the centre. Crack the eggs into the well, add the mustard and, with a wooden spoon, begin to stir, gradually incorporating the flour as you go. Add the milk in stages, stirring to a silky, lump-free batter.. 3 tbsp beef dripping or good lard 6 sausages 2 eggs 100g plain flour, sifted, plus 1 tbsp extra for the gravy 85ml whole milk 285ml ale 2 tbsp wholegrain mustard 1 tbsp neutral oil 2 onions Salt 1.
