Ingredients Jump to Instructions ↓

  1. 2 onions , sliced

  2. olive oil

  3. 1 large Bramley apple , peeled, cored and cubed

  4. 500ml chicken stock , fresh, cube or concentrate

  5. 150g plain flour

  6. 2 eggs

  7. 300ml milk

  8. a few needles rosemary , finely chopped

  9. 12 pork chipolatas , Duchy Originals do good free-range ones

Instructions Jump to Ingredients ↑

  1. Cook the onions with a little oil until dark golden brown and caramelised, at least 20-25 minutes. Add the apple and stock and cook until the apple completely breaks down and thickens the gravy (use a spoon or masher to help). Season.

  2. Whisk together the flour, eggs and milk with lots of seasoning then stir in the rosemary.

  3. Heat the oven to 220C/fan 200/gas 7. Brown the sausages then put 3 in the bottom of each of four ovenproof dishes with 1 tbsp oil. Heat in the oven for 5 minutes then pour in the batter and cook for 25-30 minutes until puffed and golden. Serve with the gravy.


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