A great meal to feed the family on a budget. Juicy sausages, fluffy batter and sweet gravy go together excellently.
Make the batter by cracking the eggs into a measuring jug. Note the measurement of eggs and transfer the eggs to a large mixing bowl.
Add the same volume of flour as the eggs to the jug and add to the mixing bowl. Do the same with the milk.
Whisk the eggs, flour, and milk together with a pinch of salt until well combined into a batter. Set aside.
Cut the sausages into chunks and thinly slice the mushrooms and white onion. Set aside.
Heat the vegetable oil in a large frying pan over medium-high heat. Add the sausages and cook until browned. Transfer to a plate and set aside.
In the same pan, add the mushrooms. Cook until all the moisture has left the pan and the mushrooms have cooked through. Set aside.
Pre-heat the oven to the highest setting. Brush a small, deep baking tray with vegetable oil and heat in the oven until the oil is smoking.
Carefully add the sausages and mushrooms to the hot tray. Next, add the batter. Put in the oven and leave to cook for 10 minutes, until the batter is puffy and golden brown.
Meanwhile, make the onion gravy. Heat the frying pan used to cook the sausages on a low heat and add the butter. Once the butter is melted, add the sliced onions and cook until softened. Next, add the flour and stir through and cook for 2 minutes. Crumble in the beef stock cube and add 500ml of hot water to the pan. Stir and leave to reduce for 5 minutes.