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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.
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2
Cook the sausages in a heated, oiled pan, until browned and cooked.
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3
Preheat the oven to 240C/475F/9 gas mark.
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4
Whisk the eggs, milk and flour in a large bowl to a smooth batter; season with salt and pepper, to taste.
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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 (240C/475F/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.
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6
Cook in a very hot oven (240C/475F/9 gas mark) for 25 minutes, or until the puffs have risen and browned.
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7
Don't open the oven door while the puffs are cooking or they will deflate.
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8
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.
