Prep time: 5 mins
Cook time: 35 mins
3 tbsp olive oil
1 × 276 g pack of Cauldron Lincolnshire Sausages
2 red onions, peeled and sliced into wedges
8 sprigs of rosemary
150 g plain flour, sifted
¼ tsp salt
¼ tsp ground black pepper
3 medium free-range eggs
200 ml milk
- Preheat your oven to 220°C / 200°C Fan / Gas 7. Place 2 tbsp olive oil into a baking dish and place in the centre of your oven.
- Place the remaining 1 tbsp olive oil into a frying pan and place on a medium-high heat. Add the Cauldron sausages, red onion and rosemary and fry for 5 minutes, until golden.
- Meanwhile, to make the batter, place the flour, salt and pepper into a large mixing bowl, add the eggs and milk and whisk until smooth.
- Remove the baking dish from the oven, place the sausages, red onion and rosemary sprigs into the dish and pour the batter on top. Transfer back to the oven and cook for 25-30 minutes, or until risen and golden brown.