If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1/4 teaspoon each kosher salt & coarse ground black pepper
1 1/3 cups flour
Neutral oil
4 British style 'bangers' - pork sausages, uncooked
Onion Gravy
1 tablespoon oil
1 tablespoon butter
2 medium yellow onions, diced
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1 .5 tablespoons flour
1.5 cups beef stock
½ tablespoon Dijon mustard
1 tablespoon soy sauce
Salt and pepper
Directions
Preheat oven to 425
Beat eggs in a large bowl, then add milk, and mix to combine then whisk in flour, a little at a time until smooth - set aside
Add 2 tablespoons of the oil to a 12 inch cast iron pan, brush to coat bottom, add sausages and turn them to to coat in the oil
Put pan with sausages in the oven for 15 minutes
Remove pan from oven, and quickly and carefully pour batter in and around sausages, then immediately return to oven, cook 25-30 minutes or until beautifully risen
While it cooks, make the gravy: heat another pan over medium, and add butter and oil, and when melted put in the onion
Cook, until nicely softened and beginning to caramelize, 5-7 minutes
Add the thyme, sage and garlic powder, stir in then sprinkle flour over the top
When the flour is mixed in, start adding the broth a little at a time, stirring well as you go
Add mustard, soy and season to taste with salt & pepper, let simmer until you get your desired doneness - keep warm
