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Method:

1. Preheat the oven to 180c/gas mark 4. Place 2 sausages each into small ovenproof dishes or all 8 sausages into one large ovenproof dish if you don’t have 4 individual ones.
2. Pick the thyme leave off their stalks and scatter them over the sausages and then cook the sausages in the oven for 10 minutes.
3. While the sausages are cooking, make the batter. Mix the flour and eggs together thoroughly in a large bowl. Slowly whisk in the milk until you get a thick, smooth batter, then add a pinch of salt to season it. If you’re in a hurry, you can blitz the batter ingredients together in a food blender.
4. When the sausages are ready, take them out of the oven and pour the batter around them in the dishes/dish. Replace the dishes/dish in the oven and cook the batter and sausages for a further 15-20 minutes. Don’t be tempted to open the oven door to check on the batter’s progress – you’ll stop it billowing up into light, scrumptious airiness.
5. While the toad-in-the-hole is cooking, make your onion gravy. Heat the oil in a sauté pan over a low-to-medium heat and once it is hot enough for frying add in the onions and garlic and slowly cook until the onions begin to caramelise. Add a sprig of thyme and the beef stock and bring to a simmer for 20 minutes before adding the gravy granules. Once the granules have been absorbed and the gravy has thickened, season it with a pinch of salt and pepper.
6. Serve the toad-in-the-hole in the dishes/dish with a jug of gravy on the side.
7. Happy Cooking!

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