|310 ml||flour — cake|
|5 ml||freshly ground black pepper|
|10 g||fresh parsley — chopped|
|8||pork sausages — small|
|1||onion — sliced into rings|
|to serve — to serve|
|fresh herbs (optional) wholegrain mustard|
Preheat the oven to 220°C.
1 Batter Mix the flour, salt, pepper and parsley in a bowl and make a well in the middle.
2 Whisk the eggs and milk together and pour into the well in the flour mixture. Beat everything together until well combined. Cover and set aside for 1 hour.
3 To finish Arrange the sausages in a deep ovenproof dish and drizzle the oil over. Bake for 15 minutes.
4. Remove from the oven and arrange the onion rings on the sausages. Pour the batter over and return to the oven. Bake for another 20-25 minutes or until the batter has puffed up and is golden brown.
5. To serve Garnish with fresh herbs (if using) and serve with wholegrain mustard.