Sift the flour and salt into a bowl.
Combine the water and milk in a jug.
Whisk eggs and half the milk mixture into the flour until smooth.
Whisk in the remaining milk mixture and vinegar and let stand for 30 minutes.
Preheat the oven to 200°C.
Heat 15ml of dripping in each hole of a muffin tin until smoking hot.
Pour batter into the holes and add one sausage to each.
Bake for 25 minutes without opening the oven door.
Fry sliced onions in oil until soft.
Stir in sugar and tomato purée and cook for five minutes.
Add soy sauce, Worcestershire sauce, ale, and stock, then simmer for 25 minutes.
Whisk in cold butter cubes gradually to finish the gravy.
Serve the puddings on plates with a generous amount of gravy.