l8 sausages, Duchy Originals or Musk’s

l2 onions finely sliced

l1 tbsp thyme leaves

l2 tbsp olive oil

l2 tbsp Dijon mustard

l4 tbsp of beef dripping

For the batter:

l115g / 4oz plain flour

lLarge pinch of salt

l4 free range eggs

l300ml / half a pint milk

l2 tbsp of fresh thyme leaves

lFreshly ground black pepper

METHOD:

lSweat the onions off with the thyme in the oil until soft then put in the bottom of the roasting dish.

lTo make the batter, sift the flour and salt into a large bowl. Make a well in the centre and break in the eggs. Gradually beat the eggs into the flour using a wooden spoon and slowly add the milk until the batter is thick enough to coat the back of the spoon. Stir in the thyme and season with black pepper. Cover and leave to stand for 30 minutes.

lPreheat the oven to 220°C / 425°F / Gas 7.

lCook the sausages a large frying pan over a medium heat until golden brown all over. Remove the sausages from the pan, brush with the mustard and set aside.

lPut the dripping into the roasting dish and place in the oven for 5 minutes or until the dripping is hot and almost smoking.

lAdd the sausages to the hot roasting tin and pour in the batter. Immediately return the roasting tin to the oven and bake for 35 –40 minutes until well risen and golden. If the batter is becoming to brown on the outside reduce the oven to 190°C / 375°F / Gas 5.

lPlace a portion of toad in the hole on a plate and serve immediately.

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