Ingredients

serves 4

　　2 large eggs

　　2/3 cup milk

　　1 tablespoon Dijon mustard

　　Coarse salt and freshly ground pepper

　　1/2 cup all-purpose flour

　　3 tablespoons vegetable oil or bacon fat

　　5 English-style fresh pork sausages, casings removed

　　1 tablespoon chopped fresh rosemary

　　Onion Gravy (recipe follows)

　　

Onion Gravy

3 tablespoons unsalted butter

　　2 medium onions, halved and thinly sliced

　　1 tablespoon all-purpose flour

　　1/3 cup Madeira wine

　　1 cup homemade or low-sodium store-bought chicken stock

　　1/2 teaspoon Worcestershire sauce

　　Coarse salt and freshly ground pepper

　　(makes 1 cup)

　　

Step 1

Preheat the oven to 425°F. In a medium bowl, whisk together the eggs, milk, 2/3 cup water, and mustard; season with salt and pepper. Whisk in the flour. Let stand 20 minutes.

　　

Step 2

Coat a 13 × 9-inch or 3 1/2-quart baking dish with the oil; heat in the oven 10 minutes. Remove from the oven. Pour the batter into the dish. Arrange the sausages on top; sprinkle with rosemary. Bake until puffed, 25 to 30 minutes. Serve with gravy.

　　

Onion Gravy

Step 3

Melt the butter in a large skillet over medium heat. Cook the onions, stirring, until golden, 10 to 15 minutes. Cover; cook over low heat until brown, about 25 minutes.

　　

Step 4

Add the flour. Cook, stirring constantly, 2 minutes. Remove from heat; whisk in the wine, stock, and Worcestershire sauce. Bring to a boil. Reduce heat; simmer until thick, about 10 minutes. Season with salt and pepper. Serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.