Always a crowd pleaser, this is a great autumn dish.
I got the recipe out of the Good House Keeping Cookery Book (or the cooking bible). The sausage were left over from the sausage sandwich previously posted if you want to know how they were cooked.
Start by reheating or cooking your sausages in the dish you will be using for the toad in the hole.
Sieve 125gm of plain white flour into a mixing bowl and make a well in the middle. Add 2 whisked eggs in thee middle and slowly fold in the flour, gradually add milk (300ml/half a pint) and keep whisking until the batter is smooth (if this goes pear-shaped simple sieve the mixture until smooth). Then pour the batter to the side of the sausages and put in the oven at 200c for 30-35 minutes or until golden and crisp.
Serve with some vegetables, broccoli is good and lots of gravy!
*top tip, do NOT open the oven door in the first 25 minutes of cooking. If you do all the cold air will cause the batter to sink.