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1
Preheat the oven to its highest setting (475 degrees F).
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2
Mix the batter ingredients together and put to one side.
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3
I like the batter to go huge so the key thing is to have an appropriately sized baking pan, about 12 x 18 inches the thinner the better as we need to get the oil smoking hot.
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4
Pour 1/2 inch of the sunflower oil into the baking pan, then place this on the middle shelf of your oven.
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5
Place a larger tray underneath to catch any oil that overflows from the pan while cooking.
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6
When the oil is very hot, add your sausages.
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7
Keep your eyes on them and allow them to cook until lightly golden.
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8
At this point, take the pan out of the oven and, being very careful, pour your batter over the sausages.
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9
Throw the sprigs of rosemary into the batter.
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10
The batter will bubble and possibly even spit a little, so very carefully put the pan back into the oven and close the door.
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11
Dont open the oven door for at least 20 minutes.
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12
Remove from the oven when golden and crisp.
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13
For the onion gravy, simply fry your onions and garlic in the butter over a medium heat for about 5 minutes until they go sweet and translucent; you could add a little thyme or rosemary if you like.
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14
Add the balsamic vinegar and allow it to cook down by half at this point.
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15
Sprinkle in the granules, add a little water and allow to simmer until you have a really tasty onion gravy.
