Toad in the hole and Guinness gravy

Method

1. Pre-heat the oven to 220ºC (425ºF/gas mark 7).
2. To make the batter, place the flour into a large bowl and season generously with salt and pepper. Beat the eggs in a separate bowl with a splash of milk. Pour the eggs onto the flour and beat together until smooth. Gradually whisk in the remaining milk until you create a smooth batter. Stir in the chopped sage.
3. Sauté the sausages in a hot pan with a little oil for approximately 8-10 mins, turning occasionally until they are evenly browned. Meanwhile, place a 1lt oven-proof dish in the oven to heat through.
4. Remove the dish from the oven and arrange the sausages into the dish, along with the excess oil. Return to the oven for a few mins until the dish is piping hot. Pour over the batter so it comes half of the way up the dish. Return to the oven and cook for 20-25 mins until golden brown and well risen. (Be careful not to overfill the dish as the batter will rise during cooking. (If necessary, discard any remaining batter, or save for a separate use).
5. To make the gravy, heat the butter in a pan and sweat the onions and thyme for 5-6 mis, until golden. Add the wholegrain mustard, gravy granules and stir together. Pour in the Guinness and allow to reduce by half. Add the beef stock and bring to the boil, reduce the heat and simmer for 10-12 mins until thickened. Season to taste.
6. Remove the toad in the hole from the oven, spoon onto serving plates and pour the Guinness gravy over to serve.