Easy toad in the hole

Method

1. Preheat the oven to 220°C/fan 200°C/gas 7. Sift the flour into a bowl and make a well in the centre. Crack the eggs into the well, add the mustard and, with a wooden spoon, begin to stir, gradually incorporating the flour as you go. Add the milk in stages, stirring to a silky, lump-free batter. (You may not need all the milk so stop when it has the consistency of double cream.) Stir in the thyme, then set aside to rest for 20 minutes or so.
2. Heat the oil in a frying pan over a medium heat. Add the sausages and brown all over for 3-4 minutes. Add the dripping or lard to a medium roasting tin and place over a high heat on the hob. Once the fat is really hot, add the browned sausages, pour the batter around and over them, then quickly transfer to the hot oven. Roast for 25-30 minutes until golden and puffed up.
3. Meanwhile make the onion gravy. Heat the dripping/lard in the frying pan and gently fry the onions for 10-15 minutes until very soft and starting to caramelise. Stir in the flour and cook for 2 minutes, then gradually add the beef stock, stirring. Bubble for 2 minutes, then add the Worcestershire sauce and season if necessary. Serve the toad in the hole with the onion gravy.
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