Ingredients

Instructions

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Place the sausages and vegetable oil (or lard) in a 9x13 inch metal roasting pan. Bake for 10-15 minutes until the sausages are browned and the fat is smoking hot.

3. 3

   While the sausages are browning, whisk the flour, eggs, and half the milk in a bowl until smooth. gradually whisk in the remaining milk, wholegrain mustard, thyme, salt, and pepper to form a batter with the consistency of heavy cream.

4. 4

   Carefully remove the hot pan from the oven. Working quickly, pour the batter into the hot fat around the sausages. It should sizzle immediately.

5. 5

   Return the pan to the oven immediately and bake for 25-30 minutes. Do not open the oven door during this time, or the batter may collapse.

6. 6

   While the dish bakes, melt the butter in a saucepan over medium heat. Add the sliced red onions and cook for 10 minutes until soft and caramelized.

7. 7

   Add the beef stock to the onions and simmer for 10-15 minutes to reduce slightly into a gravy.

8. 8

   Once the Toad in the Hole is puffed, golden brown, and crisp, remove it from the oven and serve immediately with the onion gravy.