Heat the oven to 200c/fan 180c/gas 6. Roast the sausages and shallots in an ovenproof dish or 4 individual dishes, for 10 minutes. Put the flour, eggs, milk and a pinch of salt in a jug and, using a hand-held blender or mixer, whizz until smooth. add the rosemary to the sausages then pour in the batter. Increase the oven to 220c/fan 200c/gas 6 and cook for 20-30 minutes until golden.