For the sausages, preheat the oven to 250 °C. Put the sausages into a hot tin with some oil and brown them in the oven for 10 minutes.

For the onion gravy, put the onions, garlic and rosemary into a pan with hot oil and cook on a medium heat, until they start changing colour. Add salt to take the moisture out and allow the onions to caramelise properly. Cook them for 6 minutes, add the Madeira and let it reduce. Once reduced, repeat the method with the red wine. Add the beef stock and Worcestershire sauce. Turn the heat down and let it cook slowly for approximately 10 minutes. Turn the heat off and add 30ml of soy sauce, to achieve a strong umami flavour.

For the Yorkshire pudding batter, sift the flour into a bowl. Add the milk and eggs and whisk it all together. Sift everything again, to ensure no broken egg shell remains in the mix. Refrigerate the mixture, until ready to use.

Add the sage to the sausages, to crisp it up. Pour the Yorkshire pudding mixture over the sausage and sage. Cook for 10 minutes at 250°C. Portion and serve.