Ingredients
- 1 red onion, cut into wedges, layers separated
- 8 thick low-fat pork sausages
- 1 tsp olive oil
For the batter
- 100g plain flour
- 1 medium egg
- 300ml skimmed milk
- 2 tsp wholegrain mustard
- 1 tsp fresh thyme leaf
- steamed carrots and cabbage, to serve
Method
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Preheat the oven to 200C/Gas 6/fan oven 180C. Tip the onions into a small shallow non-stick tin (about 23x30cm/ 9x12in). Arrange the sausages on top of the onions, then add the oil and roast for 20 minutes.
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While they are roasting, make the batter. Sift the flour into a bowl, drop the egg in to the centre and beat in the milk a little at a time until it makes a smooth batter. Stir in the mustard and thyme and season.
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Pour the batter quickly into the tin and return to the oven for 40 minutes until the batter is risen and golden. Serve with steamed carrots and cabbage.