Ultimate Toad-in-the-Hole with Caramelised Onion Gravy Recipe

Preheat the oven to 425°F (220°C). Place the sausages in a baking dish and drizzle with vegetable oil. Bake for 20 minutes, turning once, until browned.

In a large mixing bowl, combine the flour and salt. Make a well in the center and crack in the eggs. Gradually whisk in the milk until you have a smooth batter. Allow the batter to rest for 30 minutes.

Meanwhile, melt the butter in a large skillet over medium heat. Add the sliced onions and cook for 15 minutes, stirring occasionally, until caramelized. Sprinkle the brown sugar over the onions and cook for another 5 minutes. Stir in the balsamic vinegar and beef stock, then bring to a simmer.

In a small bowl, mix the cornstarch with a little water to make a slurry. Slowly pour the slurry into the simmering onion mixture, stirring constantly. Cook for another 5 minutes, until the gravy thickens. Season with salt and pepper to taste.

Once the sausages have cooked for 20 minutes, remove them from the oven and quickly pour the batter around them. Return to the oven and bake for another 25-30 minutes, until the batter is risen and golden.

Serve the toad-in-the-hole with the caramelised onion gravy and enjoy!