Toad in the hole with onion gravy

Heat the conventional oven to 200 °C. Strip the thyme leaves from the stems. Mix 210 g of flour with mustard powder and salt. Add the eggs, then whisk in the milk gradually until smooth. Stir in the thyme leaves and transfer to a jug.

Put the sausages in a metal roasting tin about 20 × 30 cm. Add 15 ml of oil and turn them to coat the base too. Roast for 15 min.

Carefully remove the hot tin and quickly pour all the batter around the sausages. It should sizzle. Return to the oven for about 40 min until risen, golden and set in the centre, with cooked sausages. If the top browns too much, cover loosely with foil towards the end.

While it bakes, peel and slice the onions. Heat 15 ml of oil in a pan and cook the onions for about 20 min, stirring, until golden. Add the sugar for the final 5 min. Stir in the remaining 15 g of flour and cook for 2 min. Add the stock gradually, season with pepper and bubble for 5 min to thicken. Cut the dish into portions and serve with gravy.