Instructions

1. 1

   Preheat the oven to 220ºC, gas mark 7. Fry the sausages in a non-stick frying pan for 4-5 minutes. Stir in the onion wedges and fry for a further 5-7 minutes until the sausages are golden brown.

   
   

2. 2

   Pour the apple juice into the pan, add the dried sage and bring to the boil. Let the liquid bubble for 5-7 minutes until it reduces to a sticky glaze.

   
   

3. 3

   Pour the oil into a medium-sized roasting tin and place it in the oven for 3-4 minutes to heat gradually. Meanwhile, whisk together all the remaining ingredients to make a smooth batter.

   
   

4. 4

   Using a pair of scissors, cut each sausage in half. When the oil is hot and smoking, carefully add the sausages and onion mixture, then immediately add the batter. Return to the oven for 25-30 minutes, or until the batter is well-risen and golden brown. Serve with gravy and some steamed Savoy cabbage.