A classic British dish, try using your favourite sausages in this toad in the hole recipe, which go wonderfully with the light and crispy Yorkshire pudding batter.
If you want to make your batter as light as possible try adding sparkling water to the mixture.
Preheat oven to 220°C (200°C fan) mark 7. Put sausages into a shallow ovenproof dish, about 2.3 litre (4 pint), with 1tbsp oil, and roast for 20min, shaking tray to brown sausages all over.
Step 2
Meanwhile, in a large bowl, mix together the flour, mustard powder and 1tsp salt. Make a well in the middle. Using a whisk, mix the eggs with the milk and sparkling water in a jug. Add this to the flour a little at a time, whisking until you have a smooth batter. Stir through the fresh thyme leaves and plenty of seasoning.
Step 3
Remove sausage tray from oven, and carefully pour in the batter. Return immediately to the oven and cook for a further 40min.
Step 4
While the sausages are cooking, make the gravy. Heat the oil in a large pan, and gently fry the onions until completely soft, about 10min. Add the sugar and fry until the onions start to colour, about 8min. Stir in the flour and cook for 2min more. Add in the wine, stirring constantly, to make a paste. Mix in the stock, a little at a time, until you have a smooth sauce. Bring up to the boil and allow to bubble for 3-5min to thicken. Season to taste and serve alongside the Toad in the Hole.
Light and fluffy batter: Adding sparkling water to the mixture gives a lighter batter.
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