2. Toad in the Hole is a simple dish that takes a little skill to get right. The advent of ready-made batter has taken some of the randomness out of making your own, but many people still prefer to do it from scratch.
5. To make the batter, heat the oven to 220C. Tip the flour into a large mixing bowl and add the mustard powder and a good pinch of salt. Make a well in the middle, crack the egg and add with a dribble of milk. Use a wooden spoon to stir gently until it becomes a smooth batter. Add a little more milk and stir until all the milk and flour is mixed.
The batter should be lump free and the consistency of double cream. Put the mixture into a jug and stir in the thyme.
6. Put the sausages into a 7 x 11 inch baking tin with 1 tbsp of oil and roll the sausages into it to cover. Bake them in the oven for around 15 minutes.
To cook the batter, take a hot tray from the oven and pour in the batter – it will sizzle and bubble but this is normal. Put back into the oven for 40 minutes until the batter is cooked and crisp.
7. To make the gravy, soften the onions with the rest of the oil in a non-stick pan for about 20 minutes until golden brown. Add the sugar for the last 5 minutes of the cooking time then add a spoonful of flour, stirring for two minutes or so until the onions are coated. Pour in the stock to make a smooth sauce and bubble for 4-5 minutes to thicken.
8. To serve, cut the batter and sausage into sections and put on a plate. Spoon the gravy over and add any vegetables you enjoy.
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