It can’t be fancy food all the time and this mid-week dinner is a classic for a reason!

For the Toad in the hole

• 4 Cumberland Sausages
• 70g Plain Flour
• 100ml Milk
• 2 Eggs
• 1 tbsp Oil for cooking

For the onion gravy

• 1 large Red Onion
• 1 tsp Brown Sugar
• 1 tsp Worcestershire Sauce
• 50ml Red Wine
• 1 Beef Oxo
• Water
• Gravy Granules

Whisk the batter ingredients together using a balloon whisk or an electric whisk. Leave to rest in the fridge for at least an hour. Cook the sausages in the oven with the oil at 220c for 12-15 minutes. Add the Batter mix and cook for a further 25-30 minutes.

For the gravy slice the onion finely and gently fry with the brown sugar. Once caramelised add the wine, Worcestershire sauce, Oxo and water. Bring to the boil and reduce, use gravy granules to thicken.

PG