Ingredients

• 6 good-quality pork sausages - about 14oz/400g
• 1 tbsp groundnut or other flavourless oil (if necessary)
• 3oz/75g plain flour
• 1 large egg
• 3fl oz/75ml semi-skimmed milk
• salt and freshly milled black pepper
• 8oz/225g onions
• peeled and sliced
• 2 tsp groundnut or other flavourless oil
• 1 level tsp golden caster sugar
• 2 tsp Worcestershire sauce
• 1 level tsp mustard powder
• 15fl oz/425ml vegetable stock
• 2 rounded tsp plain flour
• salt and freshly milled black pepper

Directions

• Preheat the oven to 220C/425F/Gas 7.
• Begin by making the batter
• and to do this sieve the flour into a large bowl
• holding the sieve up high to give the flour a good airing. Now
• with the back of a spoon
• make a well in the centre
• break the egg into it and add some salt and pepper. Now
• measure the milk and 2fl oz/55ml water in a measuring jug
• then
• using an electric hand whisk on a slow speed
• begin to whisk the egg into the flour - as you whisk
• the flour around the edges will slowly be incorporated. Then add the liquid gradually
• stopping to scrape the flour into the mixture. Whisk until the batter is smooth. Now the batter is ready for use
• and although it's been rumoured that batter left to stand is better
• I have never found this
• so just make it whenever it's convenient.
• Now place the sliced onions in a bowl
• add one teaspoon of the oil and the sugar and toss the onions around to get the lightest coating
• then spread them on the baking tray. Next arrange the sausages in the roasting tin
• then place the onions on a high shelf in the oven
• with the sausages on a lower shelf
• and set a timer for 10 minutes. When the timer goes off
• remove the sausages from the oven but leave the onions in for a further 4-5 minutes - they need to be nicely blackened round the edges. When they are ready
• remove them and leave to one side.
• Now place the roasting tin containing the sausages over direct heat turned to medium and
• if the sausages haven't released much fat
• add the tablespoon of oil. When the tin is really hot and the oil is beginning to shimmer - it must be searing hot - quickly pour the batter in all around the sausages. Immediately return the roasting tin to the oven
• this time on the highest shelf
• and cook the whole thing for 30 minutes.
• Now for the gravy. First add the Worcestershire sauce and mustard powder to the stock
• then add the onions from the baking tray to a medium-sized pan. Now add the second teaspoon of oil
• then
• using a wooden spoon
• stir in the plain flour. Stir all this together over a medium heat and then switch to a whisk
• then gradually add the stock to the pan
• whisking all the time
• until it's all in. Then bring it up to simmering point and gently simmer for 5 minutes. Taste to check the seasoning
• then pour into a warmed serving jug.
• When the toad is ready
• it should be puffed brown and crisp and the centre should look cooked and not too squidgy. Serve it immediately with the gravy
• and it's absolutely wonderful with mashed potato.