Method

1. For the batter, place the Mix in a large bowl and season with salt and pepper. Make a well in the middle and add the eggs.
2. Whisk the eggs into the Mix and gradually add the milk, whisking until you have a smooth batter. Cover and rest in the fridge for an hour.
3. Preheat the oven to 200°C/180°C Fan/400°F/Gas Mark 6.
4. Meanwhile, make the onion gravy - heat the oil in a frying pan over a low heat. Add the onions and cook gently for approx. 15 until completely softened and golden.
5. Add the mustard, season with salt and freshly ground black pepper and add the stock.
6. Bring to the boil, reduce heat and simmer for 10–15 minutes, until liquid has reduced.
7. Put a suitable roasting tin into the preheated oven (we used 2 loaf tins - you can use a small roasting tray or Yorkshire pudding tins. After a few minutes, add the oil and sausages, and brown the sausages for a few minutes, turning occasionally.
8. Whisk the batter again and pour into the tin over the sausages. Top with rosemary sprigs and return to the oven and cook for a further 20-25 minutes, or until the batter is risen and golden (don't be tempted to peek during cooking as opening the oven door will affect the rise).
9. Remove from the tin and serve with onion gravy and fresh vegetables.