Toad in the Hole

Mainly inspired by Delia with hat tips to Jamie and the original recipe for sausage and mash with onion gravy in Jamie's Dinners.

Ingredients

For the Toad in the Hole

• 6-8 good quality pork sausages (about 330g-440g)
• 75g plain flour
• 1 large egg
• 75ml milk
• 55ml water
• 40g lard
• Salt and freshly milled black pepper

For the Onion Gravy

• 2 medium red onions, peeled and finely sliced
• 2.5 tablespoons balsamic or red wine vinegar
• 20g butter
• 1 beef or chicken stock cube
• 300ml water

Method

1. Pre-heat the grill to its highest setting and the oven to 220°C
2. Firstly put the tin with the lard in the oven, whilst it pre-heats grill the sausages under the pre-heated grill for about 5 minutes on each side, so that they are just lightly browned.
3. Whilst the sausages are grilling make up the batter. Sift the flour into a bowl (with a cloth under it to keep it steady), holding the sieve quite high to give the flour a good airing, add some seasoning and then make a well in the centre. Break the egg into it and beat it with an electric hand whisk (you can also use a balloon whisk), gradually incorporating the flour, and then beat in the milk and water.
4. When it's all in slide a rubber spatula all around the sides and base of the bowl to get any escaped bits of flour. Then give it one more whisk. There is no need to leave the batter to stand, so make it when you're ready to cook the toad in the hole.
5. When the sausages are browned, place the tin over direct high heat, turned to high. Then arrange the sausages in the tin and pour in the batter all round and immediately put the whole thing in the oven on the highest possible shelf for 30 – 35 minutes until well risen and browned.

At the same time make the gravy (it will take about the same time as the toad)

1. Fry the onions - really slowly - in a little oil, covered, for about 15 minutes until soft.
2. Remove the lid, turn the heat up, and as soon as the onions become golden brown pour in the vinegar and boil until it almost disappears.
3. Turn the heat down again, add the butter, crumble in your stock cubes and the water and stir well
4. Let this simmer until you have a nice gravy consistency.