Toad in the Hole

Instructions

1. Make the batter at least 30 minutes ahead: whisk the flour, eggs, milk and salt together until completely smooth. Rest at room temperature for 30–60 minutes.
2. Start the onion gravy: melt the butter in a saucepan over low heat. Add the onions and a pinch of salt. Cook very gently for 30 minutes, stirring occasionally, until deeply golden and caramelised. Add the balsamic vinegar and thyme, cook 2 minutes. Pour in the stock, simmer 10 minutes. Keep warm.
3. Preheat oven to 220 °C fan. Pour the sunflower oil into a large, deep-sided roasting tin (approx. 30 × 20 cm). Place in the oven for 10 minutes until the oil is smoking hot.
4. Add the sausages directly to the smoking oil — they should sizzle immediately. Return to the oven for 10 minutes to brown.
5. Pour the rested batter quickly and evenly around the hot sausages — the batter should sizzle and start cooking immediately at the edges.
6. Return to the oven and bake for 25–30 minutes without opening the door until the batter is towering, deeply golden and cooked through.
7. Serve immediately — the batter will deflate if left. Portion at the table with onion gravy poured over, alongside roasted vegetables.

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