Toad in the hole with onion gravy


2 eggs, beaten

1 pint milk

1 tbsp Dijon mustard

500g good quality pork sausages

230g plain flour

2 tbsp vegetable oil

2 tbsp Thyme leaves to garnish

For the gravy:

3 onions

70g butter

125ml port

200ml stock

Salt & Pepper

Serves 6


Grease a 8×12” (roughly) oven proof dish or roasting tin

Whisk the eggs, milk and mustard together in a jug

Sieve the flour into a mixing bowl. Make a well in the centre and add half the egg mixture.

Carefully stir or whisk until the batter is smooth.

Whisk in the remaining egg mixture. Leave to stand for 20 minutes.

Preheat the oven to 220C.

Place the sausages into the roasting tin with the oil. Cook for 10 minutes until they begin to brown release some of their fat.

Pour the batter over the sausages and return to the oven for 35-45 minutes until well-risen and golden brown.

Serve immediately with onion gravy and/ or mashed potato.

For the gravy: Slice the onion thinly. Place in a pan with the butter and fry over a low heat until soft. Stirring every few minutes. Cook until they are golden brown and almost melting. This will take about thirty minutes. Add the port and stock. Simmer until it thickens adequately. Season with salt & pepper to taste.