Toad in the Hole with Onion Gravy

Ingredients

• 1 cup all-purpose flour
• 3 large eggs
• 1 cup whole milk
• ½ tsp fine salt
• 1 tsp fresh thyme leaves
• 8 pork sausages
• 2 tbsp vegetable oil
• 2 medium onions, thinly sliced
• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour, for the gravy
• 1½ cups beef stock
• 1 tsp Dijon mustard

Method

1. Whisk the flour, eggs, milk, salt and thyme into a smooth batter and rest it 30 minutes at room temperature.
2. Heat the oven to 425°F. Put the sausages and oil in a 9x13-inch metal roasting pan and roast 10 minutes, until they start to brown.
3. Working quickly, pour the batter around the sausages in the smoking-hot fat and return the pan to the oven straight away.
4. Bake without opening the door until the batter is puffed, crisp and golden and the sausages reach 160°F, 25 to 30 minutes.
5. Meanwhile, cook the onions in the butter over medium-low heat until soft and brown, about 20 minutes. Stir in the gravy flour, then the stock and mustard, and simmer until thick.
6. Cut into squares and serve with the onion gravy.

Notes