Preheat oven to Gas Mark 7, 220C, 425F.

Place 4 pork chipolata sausages into a large 4 ring Yorkshire pudding tin with ½ onion, sliced, and cook in a preheated oven for 10 minutes. Alternatively make a large version placing the sausages and onion into a roasting tin.

Meanwhile make the batter. Place 75g (3oz) plain flour in a bowl and mix in 1 egg. Then gradually add 150ml (¼pt) milk and whisk until smooth. Season with salt and pepper and add 15ml (1tbsp) fresh thyme, chopped.

Remove the sausages and onions from the oven and pour over the batter.

Return to oven for 15-20 minutes until well risen and golden brown.

Serve with mashed potato, carrots and gravy.

Oven temperature: Gas mark 7, 220°C, 425°F