100g of plain flour
1 egg - beaten
250ml of milk
Pinch of salt
1 tablespoon of olive oil
400g of pork sausage (Edwards of Conwy ideally)

The Sauce
25g of butter
1 onion - sliced
1 teaspoon of plain flour
50ml of Madeira wine
250g of beef stock

METHOD

Sieve the flour and salt into a large mixing bowl. Beat the egg and milk to the flour to create a smooth batter.

Heat the olive oil in a baking tin. Brown the sausage for a few minutes. Whilst the oil is hot, pour the batter into the tin. Cook in a hot oven (180') for 25 minutes.

Melt the butter in a saucepan and cook the onions in the butter until softened. Add the flour, and mix well. Simmer the Madeira wine and stock until the sauce has thickened.

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