Across the pond, this hearty dish is a British classic featuring sautéed sausage links baked in Yorkshire pudding and served with onion gravy, but you can also serve it with a simple apple sauce to cut through some of the richness.

Preparation

For the gravy, melt butter in small saucepan on medium-low heat. Add onion and a pinch of salt and cover with a lid. Let onions simmer covered for about 30 minutes, until all their liquid has been released and onions are tender. Remove lid and cook onions uncovered until all liquid has been reduced and onions are caramelized and jam consistency. Add the flour to the onions and mix to combine. Add beef stock 1 cup at a time and bring to a simmer. Adjust seasoning with salt and pepper and reserve warm.

Heat oven to 425°F.

Brown breakfast sausages in a 9-inch cast iron skillet then remove and set aside, retaining any rendered fat in the pan.

Place the eggs in a work bowl and whip for about 30–45 seconds, until light and frothy. Whisk in the milk followed by the flour, salt and any drippings from the cooked sausage. Whisk until incorporated and the batter is smooth.

Heat pan used to cook the sausage on high heat with rendered fat. When fat is shimmering in the pan, add the egg mixture and then arrange the cooked sausage in the pan. Transfer pan to the oven and bake for 12–15 minutes until risen and golden brown. Remove from oven and serve immediately with onion gravy.