On the heat. Mild, or Medium

Ingredients

• 8 Singh's Sausage links (about 700 g)
• 3 tbsp beef-free dripping or sunflower oil
• — BATTER — REST IT, ALWAYS
• 140 g plain flour
• 4 eggs
• 200 ml milk
• ½ tsp salt, black pepper
• 1 tsp nigella seed (optional, and very good)
• — ONION GRAVY
• 2 onions, sliced · 1 tbsp flour · 500 ml lamb stock

Method

1. Whisk the batter smooth and leave it at room temperature for at least 30 minutes. A rested batter rises; an unrested one does not.
2. Oven to 220 °C (200 °C fan, gas 7). Oil into a metal roasting tin, tin into the oven for 8 minutes until it is genuinely smoking.
3. Sausages into the hot fat, back in for 10 minutes, turning once.
4. Pull the tin out, pour the batter around the sausages in one movement, and get it straight back in. Do not open the door for 25 minutes.
5. Meanwhile, soften the onions slowly in a little fat for 20 minutes, dust with flour, then add stock and simmer to a gravy.
6. Out at 30–35 minutes, tall and dark at the edges. Serve immediately — it starts falling the moment it leaves the oven.

Cook's note. UK note. This is the argument for the Mild in Britain. It sits in the most familiar dish on the British table and quietly does something no other sausage there does. Lead with this, then walk the customer up the scale.

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