“Your ability to hunt out the most spectacular fresh sausages your neighbourhood can offer is really important – pork, game and venison all work. You also need a killer Yorkshire pudding recipe, which I’ve given you here. I’m cooking one batch with the sausages so it's nice and gooey and stodgy, then doing a larger dedicated tray of unadulterated Yorkshire pudding that'll get really tall and crispy. ”
To start your gravy, peel and finely slice the onions. Place them in a large pan on a medium heat with a lug of oil. Squeeze the meat out of one sausage into the pan and fry it all for 20 minutes, or until lightly golden, stirring occasionally and breaking the meat up with a wooden spoon as you go.
Place the remaining 8 sausages in a large tray (30cm x 40cm), toss with a good drizzle of oil, then line them up and bake for 10 to 15 minutes, or until lightly golden.
Pour ½cm of oil into an equally large tray and place under the sausages for 10 minutes to get nice and hot.
Meanwhile, whisk the eggs in a large bowl with 700g of flour and a good pinch of sea salt. Gradually whisk in the milk, then the beer, until you have a nice, smooth batter and, to make your life easier, divide it equally between two jugs.
Pick the rosemary leaves and, acting quickly and safely, slowly pull the tray of oil out of the oven, sprinkle in the leaves and pour in one jug's worth of batter. Pour the other jug's worth around the sausages. Gently close the door and try not to look for 30 minutes, or until the Yorkshires are beautifully golden and puffed up.
Stir the HP, mustard (if using) and remaining 2 tablespoons of flour into the onions, crumble in the stock cube and gradually stir in 750ml of boiling water. Simmer to the consistency you like, then season to perfection.
Serve everything in the middle of the table with a jug of that delicious gravy and a big heap of mixed steamed seasonal greens. Heaven.