Add the butter for the gravy to a small (15-16cm or 6") saucepan (not non-stick) and melt it over a medium-low heat. Add the onions and cook over a low-medium heat for 45 minutes stirring every 5 minutes or so, if the onions start to darken too quickly reduce the heat. Heat the vegetable stock until it is boiling and add the dried mushrooms.. Pour in the eggs, milk, and melted butter into the well and whisk into the flour until smooth. Cover and let stand 30 minutes. Preheat the oven to 425°F. Generously grease the bottom and sides of an 8x12-inch or 9x9-inch ceramic or metal casserole dish with vegetable oil.

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1. Preheat the oven, add sausages to oil and coat. Put into cook. 2. Start the batter by whisking the flour and eggs together. 3. Add a little liquid at a time to the mixture and whisk into a smooth batter. 4. Add the batter to the sausages and cook for about 30 minutes until golden.. 1. Begin by pre-heating your oven to 200C. 2. Place the sausages and a drizzle of oil in a metal baking tray with high sides. Or a pyrex dish. I recommend you use a metal baking tray if you have one. Then, put the tray with the sausages into the oven for 20 minutes to begin to cook the sausages. 3.