- sunflower or vegetable oil
- 8 Cumberland Sausages
- ½ red onion, sliced
- 150g smoked bacon lardons
- 125g Gorgonzola piccante, crumbled
- 2 tbsp rosemary, roughly chopped
- 3 large eggs
- 110g plain flour
- 280ml whole milk
Preheat oven to 250°C.
Blend all the batter ingredients and rest for at least 30 minutes.
Pour enough oil to cover the base of a large roasting tin. Heat and add sausages, red onion and lardons. Cook until browned and the oil is smoking hot.
Remove from the oven and pour the batter mix around the sausages, sprinkle over Gorgonzola and rosemary. Return to the oven and cook for 25-30 minutes until risen, crisp and golden.