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Recipe by olive magazine

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1. Cook the onions with a little oil until dark golden brown and caramelised, at least 20-25 minutes. Add the apple and stock and cook until the apple completely breaks down and thickens the gravy (use a spoon or masher to help). Season.
2. Whisk together the flour, eggs and milk with lots of seasoning then stir in the rosemary.
3. Heat the oven to 220C/fan 200/gas 7. Brown the sausages then put 3 in the bottom of each of four ovenproof dishes with 1 tbsp oil. Heat in the oven for 5 minutes then pour in the batter and cook for 25-30 minutes until puffed and golden. Serve with the gravy.

586 kcalories, protein 25.7g, carbohydrate 50.9g, fat 32.6 g, saturated fat 9.5g, fibre 3.8g, salt 2.76 g

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Ingredients

• 2 onions , sliced
• olive oil
• 1 large Bramley apple , peeled, cored and cubed
• 500ml chicken stock , fresh, cube or concentrate
• 150g plain flour
• 2 eggs
• 300ml milk
• a few needles rosemary , finely chopped
• 12 pork chipolatas , Duchy Originals do good free-range ones

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1 hour

Ingredients

• 2 onions , sliced
• olive oil
• 1 large Bramley apple , peeled, cored and cubed
• 500ml chicken stock , fresh, cube or concentrate
• 150g plain flour
• 2 eggs
• 300ml milk
• a few needles rosemary , finely chopped
• 12 pork chipolatas , Duchy Originals do good free-range ones

586 kcalories, protein 25.7g, carbohydrate 50.9g, fat 32.6 g, saturated fat 9.5g, fibre 3.8g, salt 2.76 g

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