Toad in the hole with onions
This is the British classic comfort food dish. I’ve changed it a bit by adding the onions, which is traditionally served as a gravy on the side, to the dish itself.
(serves 4-8 depending on the size of the sausages)
2t English mustard paste
125g plain flour
8 pork sausages
Place each onion on a piece of foil, season with salt and pepper. Then top each one with ½t of English mustard, and drizzle with Worcestershire sauce and olive oil. Close parcels and bake at 180C for 1 hour or until soft to the touch, but still holding its form.
In the meantime prepare the batter by combining the flour and salt and then cracking in the eggs. Add a little of the milk and slowly whisk to incorporate the flour. Add the remaining milk and whisk to make a smooth batter. Leave to rest for 30 minutes.
Heat a casserole with some oil, and brown the sausages. Remove the onion from the foil and place between the sausages. Pour over any juices. Pour over the batter and bake at 200°C for 30 minutes until the batter is risen, golden and crisp.