Preheat the grill and the oven to 200C/400F/Gas 6. 1 Grill the sausages on a rack and cook for a few minutes on each side until lightly browned. Leave until cool enough to handle and halve lengthways. 2 Heat the oil in a frying pan. Add the onions and cook for five minutes until softened but not brown. Remove from the heat and fold in the sage, sausages and mustard until well combined. 3 Put the milk and butter in a large pan and bring to the boil, stirring until the butter has melted. Tip in all the flour, take off the heat and beat vigorously until smooth and forming a ball - do not over-beat. Season and leave to cool for 1-2 minutes. 4 Mix 2 tbsp warm water into the mixture and beat in the egg yolks, one at a time, until smooth and shiny after each addition. 5 Place the egg whites in a bowl and beat until stiff but not dry. Fold a third into the batter to loosen. Carefully fold in the remaining egg whites until just combined. 5 Pour a third of the batter into a well buttered 23-25cm/9-10" souffle dish. Arrange the sausage mixture on top. 6 Carefully pour the remaining batter on top and smooth over with a palette knife. Bake near the top of the oven for about 40 minutes or until well risen and golden brown. Serve at once with the beans, if liked. Recipe by: Food & Drink