Toad in the Hole (Toad in the Hole) — Sausages Baked in Yorkshire Pudding Batter

• 8British pork sausages (about 500 g total; use good-quality bangers)
• 3 tbspbeef dripping (or neutral vegetable oil)
• 150 gplain flour
• 0.75 tspfine sea salt
• 3eggs
• 300 mlwhole milk
• 0.5 tspEnglish mustard powder
• 4 sprigfresh thyme (leaves picked)
• 2yellow onions (thinly sliced)
• 15 gunsalted butter
• 500 mlbeef stock
• 2 tspWorcestershire sauce
• 0.5 tspfreshly ground black pepper

Instructions

1. 1

   Make the Yorkshire pudding batter first so it can rest. Put 150 g plain flour, 0.75 tsp salt, and 0.5 tsp English mustard powder in a bowl, whisk in the eggs one at a time, then gradually whisk in 300 ml whole milk until smooth and pourable.

2. 2

   Stir the thyme leaves into the batter, then cover the bowl and rest it at room temperature for 30 minutes. Resting helps the flour hydrate and gives the toad in the hole a better rise and a crisper edge.

3. 3

   Heat the oven to 220°C. Put the beef dripping in a 30 x 23 cm metal roasting tin, add the sausages, and roast for 15 minutes until the fat is very hot and the sausages are beginning to brown.

4. 4

   Remove the tin carefully and close the oven door immediately to keep the heat high. Quickly turn the sausages, pour the rested batter around them while the fat is sizzling, and return the tin to the oven at once.

5. 5

   Bake for 25 to 30 minutes without opening the oven door. The Yorkshire pudding batter should be deeply golden, puffed around the sausages, crisp at the edges, and just set in the centre.

6. 6

   While the toad in the hole bakes, make the onion gravy. Melt the butter in a saucepan over medium heat, add the sliced onions, and cook for 12 minutes until soft, golden, and reduced.

7. 7

   Sprinkle 15 g plain flour over the onions and cook for 1 minute, stirring constantly. Gradually whisk in the beef stock, then add Worcestershire sauce, black pepper, and 0.25 tsp salt and simmer for 8 minutes until glossy and lightly thickened.

8. 8

   Let the finished toad in the hole stand for 3 minutes before cutting it into portions. Serve immediately with the hot onion gravy so the batter stays crisp rather than becoming soggy.