In a bowl add the flour, plus the white pepper. Mix together then make a well in the centre and crack in both eggs. Stir until the flour is part incorporated. Begin adding the milk bit by bit whilst whisking the mixture well until a batter is formed that's thick enough to coat the back of a spoon but runs off quite quickly. Ensure there's no lumps. You may need less, or a touch more milk if you think the batter is too thick.

Preheat your oven to 200 (fan). Take your baking tray and drizzle in some oil so it covers the base thinly by around 2-3 mm. Place in the oven and bake until the oil is hot and sizzling (this will probably take 8-10 mins). Briefly remove the tray, being very careful of the hot oil as it may spit, and add in the sausages, turn them in the oil to coat and space them out in the tray then return to the oven and bake for around 5 mins. Turn your oven up to 210 (fan).

Remove the tray carefully from the oven again, scatter in the onions. Sprinkle over the dried thyme then working quickly pour in the batter nice and evenly up into all corners to fill the gaps. Season well with sea salt and black pepper. Add the sprigs of rosemary on top. Cook for a further 25 mins or until the batter has risen up well and is golden brown and fluffy. Note: Do not be tempted to open the oven door as the Yorkshire pudding is cooking, otherwise it could prevent it from rising!

Suggest serving with some thick chicken gravy to pour over and perhaps a few greens on the side, for example tender stem broccoli & green beans. Enjoy! :)