Directions: |
Directions:Preheat oven to 350º. While oven is heating, mix the flour, mustard powder and thyme and create a hole in the center of the dried ingredients. Add the egg and milk and mix together to make a batter, then set aside to rest.
Boil sausages in enough beer to cover for about 15 minutes. Save the liquid. Cut sausages into bite sized pieces and fry them in a lightly greased heavy bottom pan for about 5 minutes to brown them slightly.
Take a casserole dish, put in 1 tablespoon of fat and melt in the micro wave until it is quite hot (2-3 minutes). If you are using a metal baking dish, heat it in oven (no need to cover) until the fat is melted and quite hot.
Remove the casserole dish from microwave and while the fat is still hot, scatter the sausage pieces in the casserole dish and pour the batter over them. Place in oven and baked uncovered for about 50 minutes or until a knife comes out clean.
While that's baking, make the gravy as follows:
Melt the butter in a heavy-bottomed pan over medium heat. Add onions and cook until softened, stirring occasionally, about 10 minutes. Reduce heat to low, cover the pan and cook until onions are caramelized, stirring occasionally, about 20 minutes. Stir flour into the caramelized onions and cook for 1 minute then pour red wine, sausage stock, Dijon mustard, and Worcestershire sauce into the onion mixture; simmer until sauce is thickened, stirring frequently, about 15 minutes. Season with salt and black pepper. |
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