Toad in the Hole with Easy Onion Gravy

Place all the ingredients in a large bowl and whisk to a smooth, light pancake-like batter. Use handheld beaters if you have them, it'll be quicker. Don't worry about the odd lump if you're not using electric beaters.
3 eggs, 130 g AP flour, 100 ml full fat milk, 100 ml water or dry cider , 1 Tbsp wholegrain mustard, 1 pinch salt
Set the Yorkshire pudding batter aside to rest for 15 minutes.

Immediately after making the batter, turn the oven on to 220˚C (Fan 200˚C / 430˚F).
Place the 2 Tbsp of beef dripping or oil into your chosen baking pan and place in the oven to heat up.
2 Tbsp + 1 tsp beef dripping or vegetable oil for vegetarians
Get a large frying pan, heat the 1 tsp of beef dripping (or oil) on medium heat and brown the sausages for 1 minute on each side. Do it in 2 batches if need be, as you don't want your pan overcrowding and the sausages stewing. Tip onto a plate and set aside.
12 sausages of your choice
When your beef dripping (or oil) is very hot and smoking (it should be at the end of the 15 minutes), take the time out and immediately, stir the batter once and pour it into the smoking hot oil/tin.
Arrange the sausages as quickly as you can and place the tin back into the oven and bake for 23-25 minutes until crispy and a rich brown. Don't open the oven to check before 20 minutes are up. These first 20 minutes are crucial as you don't want to interrupt any last minute rise of the batter.

Heat the butter in saucepan on medium-low heat and fry the onions for 5 whole minutes, until they are soft and just catching in places, taking on brown burnt edges. Don't let them burn though, turn the heat down, if need be.
1 Tbsp salted butter, 1 large onion
Add the flour and stir to mix for a few seconds.
1 Tbsp plain flour
Add the balsamic vinegar and rosemary and stir to mix, then leave to cook for about 30 seconds.
1 Tbsp balsamic vinegar, 1 rosemary sprig
Add the stock (or water and stock cube), increase the heat and bring to a boil. Lower the heat down and simmer for 10 minutes, to allow the gravy to reduce a little.
500 ml chicken or vegetable stock
Check the seasoning (add salt if it needs it), and finish with some freshly ground black pepper.
freshly ground black pepper
You could keep it simmering away at the lowest heat until the toad in the hole is done, which should only take a few more minutes.
Serve the toad in the hole immediately with the onion gravy and as suggested above.

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