This is an ultimate comfort food in my book. I love the addition of herbs and mustard in the batter. You mustn’t though tempting, open the oven door till its ready.
5oz plain flour
1tbsp whole grain mustard
300ml/1/2 pint of milk
Handful of woody herbs
2 tbsp olive oil
8 rashers of streaky bacon
2 red onions cut into wedges
Preheat the oven to fan 200C/conventional 220C/ gas 7. Sift the flour and a make a well in the centre and crack in the eggs. Beat lightly,then gradually pour in the milk beating all the time to form a smooth,thick batter. (The batter can be made several hours ahead of time, although contrary to popular opinion it is not improved by standing.) add the mustard, herbs and seasoning.
Heat the oil in a roasting tin 30×22 with high sides. Wrap a bacon rasher around each sausage then put them, spaced apart, in tin. Scatter over the onion and Bake for 15-20 minutes until the bacon and sausages are starting to colour and the onion is tinged brown at the edges.
Remove from the oven and quickly pour the batter over the sausages. Return to the oven for a further 25 minutes until the batter is crisp and well risen. Do not open the door for at least 25 mins.
When the toad is puffed up and deep golden brown it is ready.
Serve with mash, green veg and gravy.