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Preheat the oven to 210°C (fan) / 450°F / Gas mark 8.
In a large bowl, mix the flours, baking powder, salt and turmeric.
In a jug, measure the soya milk, mustard and water and mix well.
Make a 'well' in the flour and pour in the wet ingredients, mixing until the batter is smooth and no lumps remain. Place in the fridge until needed.
Pour 3 tbsp oil into your roasting tin (or enough to cover the whole base of the tin) then put it into the oven to heat the oil, and set a timer for 7 minutes.
Meanwhile, heat 1 tbsp oil in a frying pan and cook the sausages gently until their skins are brown all over. Remove from the heat.
Slice the red onion into thin wedges.
Carefully remove the hot oil from the oven, pour the batter into the base of the tin then place the sausages and onion wedges in the batter.
Bake for 30 minutes on a low oven shelf, until the batter is puffed and golden. Serve with gravy and green vegetables.