Yorkshire pudding and sausages are a taste bud-pleasing, stomach-filling, heart-warming match made in heaven.
1 tbsp vegetable oil
4 pork and herb sausages
110g plain flour
0.25 tsp salt
1 large egg, beaten
2 tsp wholegrain mustard
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
FOR THE GRAVY
1 red onion, thinly sliced
200ml boiling water
2-3 tsp gravy granules
- Preheat the oven to 220C/gas 7.
- Put the vegetable oil into a push pan and add the sausages. Bake for 10 mins.
- Meanwhile, make the batter. Put the flour, salt and egg into a large mixing bowl with the mustard, herbs and milk. Use a whisk to combine the ingredients together to make a smooth batter – this only takes moments.
- Pour the batter around the sausages and return the tin to the oven as quickly as possible. Bake for 25-30 mins, until the batter has puffed up and turned golden brown.
- Make the gravy while the batter is cooking. Melt the butter in a saucepan and fry the onion until softened and just beginning to brown. Add the boiling water, then sprinkle in the gravy granules and stir until thickened. Simmer over a very low heat until the toad-in-the-hole is cooked.
- Turn out the toad-in-the-hole and serve with the gravy and fresh vegetables.