Toad in the Hole with Onion Gravy

• 150 g Plain flour
• 1 tsp Fine sea salt
• 3 Egg
• 200 ml Whole milk
• ½ tsp Black pepper
• 2 tbsp Beef tallow
• 8 pieces Pork sausage
• 2 medium Yellow onion
• 4 sprigs Fresh thyme
• 500 ml Beef stock

1. Heat the oven to 220°C (430°F). Put the flour, salt and pepper in a mixing bowl, whisk in the eggs, then gradually whisk in the milk until smooth. Rest the batter while you start the sausages and gravy.
2. Put 1 tbsp beef tallow in a baking dish and place it in the oven for 5 minutes until very hot. Carefully add the sausages and bake for 10 minutes, turning once, until lightly browned.
3. Meanwhile, slice the onions. Melt the remaining 1 tbsp beef tallow in a frying pan over medium-low heat, add the onions and a pinch of salt, and cook for 15 minutes until soft and deeply golden.
4. Pour the batter around the sausages in the hot dish and return to the oven. Bake for 20 to 25 minutes until the pudding is well risen, deeply golden and crisp; do not open the oven door during baking.
5. Add the thyme sprigs to the onions, then pour in the beef stock and bring to a simmer. Simmer for 8 to 10 minutes until the gravy reduces slightly and tastes rich, then remove the thyme and season with pepper and a little more salt if needed.
6. Serve the toad in the hole straight from the oven while it is puffed and crisp. Spoon over the onion gravy at the table.

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