For the best results, make sure you're using a real quality sausage, with 2 each, and each one nice and fat so they don't dry out in the oven.
Gently colour the sausages in a frying pan, then transfer them into a deep roasting tin, so the sausages fit in nice and snug, and add a tablespoon of beef dripping or goose fat and grease.
Next up, making the batter mix. These measurements will do for 2 trays, each holding 4 sausages.
Take the 3 very fresh eggs, 275ml semi skimmed milk, 200g good quality plain flour, and a pinch of fine salt and ground white pepper, and blend the ingredients together.
Pass this mix through a fine sieve and reserve.
Cooking
Place the sausages (with the beef dripping or goose fat don't forget) in a tray and into a pre heated oven at 200oc.
When the drip pinging or fat is smoking hot, carefully pour the batter to half fill the tray.
Now, pop back in oven and cook for 25 to 30 minutes (depending on desired crispiness), reducing the heat to 185oc after ten minutes
The rich onion gravy
Peel 2 large white onions and finely slice - us chefs call this lyonnaise - then soften in a little butter with a pinch of sea salt and a pinch of sugar.
When the onion has totally collapsed and is translucent, add 2 tablespoons of sherry vinegar and boil to a syrup.
Next, add a glass of rich sherry, port, or chefs favourite madeira to the pan and reduce again to a syrup .
Now add 300 ml of ready made beef stock (Essential Cuisine is the best out there) and simmer until you get a nice rich consistency. Thicken with a little cornflour mixed with some cold water if desired, and season to taste.
To Serve
To serve, cut the toad in the hole into even sections and dish out. I usually pair this with buttery mash potato, plus plenty of the rich gravy.
