Mix eggs and milk with seasoning.
Let it stand for 15 minutes and then whisk in the flour - pop in the fridge to rest.
Pre heat oven 220°C /Gas 7.
Tip the onions into a small shallow non-stick tin 23x30cm - pop the sausage meat on top of the onions, and roast for 15 - 20 minutes with a little chopped rosemary.
Add a little more oil into the pan for 5 more minutes.
Pour the batter quickly into the tin and back in the oven for 30 minutes until the batter has risen and is huge and golden - but watch it does not get too dark.
DO NOT OPEN DOOR, Turn the heat down to 200°C. Let it rise.
Make the onion gravy your way or buy a carton!
