Sausage Puffs With Onion Gravy

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 12 chipolata sausages
• 3 eggs
• 1 cup milk (low fat is fine)
• 1 1/4 cups plain flour
• sea salt, to taste
• fresh ground black pepper, to taste
• 1/4 cup vegetable oil
• 1 tablespoon fresh rosemary, chopped
• extra fresh rosemary, to garnish
• 1 tablespoon olive oil
• 1 onion, finely sliced
• 1 tablespoon brown sugar
• 1/4 cup instant gravy mix
• 1 1/4 cups boiling water

Recipe

• 1 to make the onion gravy, heat the oil in a medium saucepan; add the onion; cook, stirring occasionally, until soft; add the sugar; cook, stirring for 2 minutes; add blended gravy powder and water; cook, stirring, until the gravy boils and thickens; simmer for 2 minutes; remove from the heat; cover to keep warm.
• 2 cook the sausages in a heated, oiled pan, until browned and cooked.
• 3 preheat the oven to 240°c/475°f/9 gas mark.
• 4 whisk the eggs, milk and flour in a large bowl to a smooth batter; season with salt and pepper, to taste.
• 5 place 2 teaspoons of oil in each hole of a 6-hole texas muffin pan (3/4 cup capacity); place in a very hot oven (240°c/475°f/9 gas mark) for 5 minutes, or until the oil is very hot; remove the pan from the oven; divide the batter evenly among the pan holes; place 2 sausages in each hole; sprinkle with chopped rosemary.
• 6 cook in a very hot oven (240°c/475°f/9 gas mark) for 25 minutes, or until the puffs have risen and browned. don't open the oven door while the puffs are cooking or they will deflate.
• 7 remove the sausage puffs from the oven; allow them to sit for 5 minutes in the pan, then serve them garnished with the extra rosemary and the onion gravy - and your choice of steamed vegetables.