This is a very simple supper but just perfect for the autumn weather. It’s important to use good quality pork sausages (I buy the Bury classics from Hubbards at Moreton Hall) and I use spelt flour for the Yorkshire pudding batter; it has more flavour and it’s easier on the digestive system. I don’t serve it with anything other than the gravy as it’s pretty filling. I had pork gravy leftover from my Sunday roast the last time I made this and it was wonderful but I love the onion gravy recipe here if I have to make it from scratch without meat juices. Use a bigger roasting tray and more sausages, scale up the batter for more people obviously.

Serves 2

• 6 good quality pork sausages
• 2 tbsps rapeseed oil
• 2 large eggs, beaten
• 75g plain flour, sifted (I use spelt flour)
• 80ml milk, 20ml water
• 1/4 tsp ground white pepper and a good pinch of salt
• Onion gravy: 1 large onion, peeled and sliced, 1 tbsp veg oil, 1 tsp golden caster sugar, 1 tbsp Worcestershire sauce, 1 tsp mustard powder, 1 tbsp plain flour, 425 ml vegetable stock, salt and ground black pepper.

To make…

• Place the chopped onions, oil and sugar in a medium pan. Cook the onions over a gentle heat so that they become soft and caramelised. They will take a good 20 minutes. Once they are ready, add the flour and cook it out for 5 minutes. Gradually stir in the liquid ingredients so that it thickens without any lumps. Simmer gently until the toad in the hole is cooked and serve on the side in a warmed jug.
• Meanwhile, preheat the oven to 200C.
• Place the sausages in a heavy gauge metal roasting dish with 1tbsp of the oil and bake the sausages in the oven for 20 minutes.
• Meanwhile, whisk the eggs and milk together until frothy in a large jug. Gradually add the sifted flour and whisk in thoroughly. Season with the white pepper and salt. Allow to stand.
• Once the sausages look slightly browned, remove them from the oven and take the sausages out of the roasting tin.
• Turn the oven up to 220C. Add the remaining tbsp of oil to the roasting tin and allow to heat up in the oven for a few minutes. Once it’s smoking, remove from the oven and pour in the pudding batter. Arrange the sausages in the batter and put in back in the oven.
• Cook for 25 to 30 minutes. The pudding will puff up and rise and the sausages will be cooked through.
• Remove from the oven and serve with lashings of the onion gravy.

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