* 4 Debbie & Andrew's Caramelised Red Onion Pork Sausages
* 100g Gluten free Flour (either from a packet or your own Blend of 40g Tapioca starch, 30g Brown rice flour, 30g Buckwheat flour)
* 1 teaspoon Dried mixed herbs
* ½ teaspoon Salt
* ½ teaspoon Baking powder
* Pinch Black pepper
* 2 medium free-range Eggs
* 250mls Almond Milk
* Olive oil
====relish====

* 1 small red Apple, Grated
* 1.5 tablespoons fresh Grated Horseradish
* 3 tablespoons half-Fat crème fraiche
* 1 teaspoon fresh Dill, finely chopped
* 1 tablespoon Lemon juice
* ½ teaspoon Salt
* Pinch Black pepper

===Method===
* Drizzle a teaspoon of Oil in a 18cm x 24cm Baking dish, add the Sausages and Roast for 20 minutes until lightly Browned.
* Meanwhile, place the Rest of your Batter ingredients into a bowl and whisk thoroughly to whip air into the batter, preferably with an electric whisk. Set aside.
* Remove the Browned Sausages from the Baking dish, and wipe out any sticky residue from the Caramelised Onions that may have escaped from the sausages. Add a tablespoon of fresh Olive oil into the dish, increase the Oven heat to 220°C and heat the dish with Oil for 5 minutes till really hot.
* After 5 minutes put the Browned Sausages back in the pan and pour the Batter over them.
* Cook for a further 30-35 minutes, until the Batter is Puffed up, set and golden Brown on top.
====relish====
* To make the relish, combine all the ingredients in a small bowl and transfer to a serving dish. Refrigerate until ready to eat.

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