75 g plain flour
1 large egg
75 ml milk
1 tsp white wine vinegar
1-2 tsp dried herbs (depends on how herby you want it)
6-8 good quality pork sausages (or any meat sausages you like)
2 tbsp vegetable oil
For the gravy:
2 red onions, finely sliced
1 tsp thyme leaves
25 g butter
1 tbsp flour
500 ml chicken stock, hot
1 tsp English mustard
Make the batter by sieving the flour with a pinch of salt into a mixing bowl, then add in the dried herbs. Whisk the egg in a jug with the milk and add 75 ml cold water and the vinegar. Add the liquid to the dry mixture and whisk until you get a smooth batter. Make this a little ahead of time so it can rest for at least 30 mins.
Heat the oven to 210C / gas 7. Put the sausages in a roasting tin and cook for about 15–20 mins until golden. Add the oil to the tin after 10 mins.
Pour the batter over the sausages, return the tin to the oven, and bake for another 35-40 mins – until the batter is puffed and crisp.
Make the gravy while the toad is in the oven. Soften the onions and thyme leaves in the butter for 5-10 mins – they should just start to get some colour. Stir in the flour and continue cooking, stirring all the time, for another minute.
Take off the heat, then gradually pour in the hot stock and add the Worcestershire sauce and English mustard. Taste and season if necessary. Put back on the heat and bring the sauce to a boil, stirring all the time, and simmer for about 10-15 mins. Serve poured over the toad in the hole.