Ingredients
150g gluten-free plain flour
3 large eggs
150ml whole milk
3 tbsp vegetable oil
1 tbsp butter
8 gluten-free sausages
1 red onion, thinly sliced in half moons
2 garlic cloves, crushed or one tsp garlic granules
4 sprigs rosemary, optional
350g gluten-free gravy granules, for serving (eg Bisto gluten-free)
Method
In a mixing bowl, add the flour, 1 tsp salt, 1/2tsp pepper, eggs and milk and whisk together well, ensuring no lumps. Cover and, if you have time, place in the fridge overnight as this will create a crispier result. You can use the batter right away if you don’t have time.
Preheat the oven to 230C/210C fan/gas 8. In a large casserole, add the vegetable oil and butter and place in the oven for 10 minutes until the oil and butter are smoking hot. This helps the batter to immediately rise and crisp when poured into the dish. Carefully push the sausages and onion slices into the batter and sprinkle with the garlic and rosemary, then place back into the oven for 40 minutes or until the batter has risen and is golden brown.
Serve with mashed potato and vegetables such as broccoli, fine beans or cabbage and a gluten-free gravy.
Author: Ros
Author of What's On and Life In The Kitchen!