Toad-In-The-Holes With Onion Gravy - cooking recipe

Ingredients

3 tbsp vegetable oil
8 None thin beef sausages
1 cup all-purpose flour
3 None eggs
1/4 cup milk
1 tbsp whole grain mustard
None None Onion Gravy
2 None onions, thinly sliced
1 tbsp fresh rosemary leaves, chopped
1 tbsp all-purpose flour
1 cup beef stock
1/2 cup red wine
4.5 oz frozen peas, cooked, to serve (optional)

Preparation

Preheat oven to 400\u00b0F.
In a large frying pan, heat 1 tbsp oil over medium heat. Brown sausages for 4-5 mins. Let cool then cut in half.
Pour remaining oil evenly between recesses of an 8-cup muffin pan. Heat in oven for 5 mins.
Whisk together flour, eggs, milk and mustard. Season. Distribute sausage between recesses then pour batter over top. Bake for 15-20 mins, until puffed and golden brown.
Meanwhile, to make the onion gravy, cook onion and rosemary over medium heat for 8-10 mins, until golden. Add flour. Cook for 1 min. Gradually whisk in stock and wine. Cook, stirring constantly, until mixture boils and thickens. Season then simmer for 3 mins.
Serve toad-in-the-holes hot from oven with gravy and peas, if desired.