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1
Pre-heat the oven to 220*C/425*F.
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2
Pour the sunflower oil into a solid based 9 inch by 6 inch baking tray.
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3
Throw in the cut up onion and scatter in the sausages.
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4
Place in the hot oven, on the lowest shelf, for about 15 minutes while you make the batter.
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5
Using a sieve and holding it up high above the bowl sieve the flour into the bowl.
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6
(Doing this from a height forces air into the flour and gives you a lighter batter.
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7
Make a well in the middle of the flour and using a whisk, whisk in the egg and milk, along with some salt and pepper.
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8
As you whisk the flour will be incorporated from the edges and you will end up with a nice lovely thick and smooth batter.
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9
Whisk in the grainy mustard.
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10
Take the hot pan of sausages out of the oven and quickly pour the batter in and around the sausages while the fat in the pan is still sizzling.
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11
Return the pan to the oven, placing it on the highest shelf this time, and continue to bake for 30 minutes longer, until the sausages are nicely browned and the batter has puffed up all nice and brown around them.
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12
Serve hot, cut into squares with mashed potatoes and onion gravy for a delicious meal!
