Pre-heat the oven to Gas 4, 180°C, fan 160°C.
Finely slice the onion and grate the carrots. Place both in the bottom of an oven-proof dish with a lid. Place the whole sausages on top of the carrots and onions.
In a separate bowl mix the flour and sugar. Gradually add the Worcestershire sauce and vinegar, mixing all the time to form a paste. Once you have a thick smooth paste, begin to add 2 cups of boiling water. Keep stirring to avoid lumps forming.
Pour the liquid over the sausages. Season lightly and cover. Place in the oven for 1½ hours until the vegetables and sausages are well cooked and you have a thick sauce.
Divide the sausages between 4 plates and top with the golden carrot and onion sauce. Delicious served with creamy mashed potatoes and green beans.
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