Batter - Whisk eggs in a bowl, then whisk in flour until lump free. Whisk in water, milk, mayonnaise, salt and pepper. Place in the fridge until required.

Preheat oven to 220°C/425°F (200°C fan). Put the 1/4 cup beef drippings in a 23 x 33cm metal pan (9 x 13"). Place in the oven for 15 minutes to melt and become very hot.

Brown sausages - Heat the 2 tsp (10g) of drippings in a pan over medium high heat. Brown the sausages all over, but keep one side just lightly browned (this side will brown more in the oven). Keep them raw inside. Remove onto a plate.

Assemble - Take batter out of fridge and whisk. Working quickly, take the hot pan out of oven. Spread sausages in the pan, lightly browned side up, keeping clear of the pan walls (Note 5 for arranging tip). Pour the batter in around the sausages.

Bake - Bake 25 minutes on the top shelf until the sides puff up and is golden brown. The top of the edges should be nice and crispy!

Serve immediately with onion gravy! Expect some deflation - though far less than typical recipes thanks to the mayo.

Brown onion - Add beef drippings into the pan used for browning the sausages. Melt over high heat. Add onions and cook, stirring constantly, until nicely browned (~5 minutes). Add garlic and stir 30 seconds. Add flour and stir for 1 minute so it's well mixed through the onions (= lump-free gravy!).

Add stock - Slowly pour in beef stock, stirring as you go. Add Worcestershire sauce, salt and pepper.

Thicken - Bring to a simmer, stirring, for 2 minutes until thickens into a gravy. Keep warm until ready to use!