Preheat the oven to 220C.

Beat the eggs with the milk and salt. Sieve the flour twice to aerate and remove impurities, then beat the flour into the milk to make a batter. Sieve again if necessary. The batter can be kept cool for a number of hours in the fridge should you wish to make it in advance.

Roll the pork sausages out a little so they are all a good even shape. Place them in a large enamel roasting tin, about 30 x 23 x 6cm deep, and add half the dripping. Pop the tray into the oven to colour. Cook for ten minutes, turn, and cook for a further ten minutes, so they are well-coloured.

Add the rest of the dripping and cook for a couple of minutes so the fat is hot. Take the tray from the oven, give a little shuffle, and pour the Yorkshire pudding batter into the tray, and allow the sausages to bob around. Move any that are too close together, and return the tray to the oven. Bake for 20-25 minutes. Reduce the heat to 200C, and cook for a further 5 minutes.

Heat a good size saucepan over a high heat and add the oil. Slice the onions and add to the pan. Season with salt and pepper, and stir well until wilted.

Add the vinegar and continue to stir and cook for a good 15-20 minutes - the onions should by now have some colour. Add the butter and stir well until it is all melted. Add the flour and continue to cook and stir for 5 minutes.

Season with a good amount of pepper. Add the stock and give a good stir, scraping the bottom of the pot to take off all the crust that has built up from the flour (this is full of flavour and will thicken up the sauce).

Bring to the boil and now simmer gently. Cook for 10 minutes, stirring every so often.

Cook the peas in boiling salted water until soft. Drain well.

Mash the peas with a hand masher. Stir in melted butter and boiled double cream, check the seasoning, and add a good grind of black pepper.