Ingredients

1 tbsp Coop sunflower oil
4 Coop Irresistible British outdoor bred pork sausages
75g Coop plain flour
1 local egg
90ml local semi-skimmed milk
20g local unsalted butter
1 large red onion, sliced
100ml red wine
1 tsp cornflour
300ml beef stock
1 tsp fresh thyme leaves (optional)

Method

1. Preheat the oven to 220°C/fan 200°C/Gas 7

2. Put the oil and sausages into a small roasting tin and bake for 10 mins

3. Place the flour in a bowl, make a well in the centre and whisk in the egg and milk until you have a smooth batter

4. Remove the sausages from the oven, pour the batter around them and bake for 20 mins, until the batter is golden

5. Meanwhile, melt the butter in a pan and cook the onion over a medium heat until it starts to caramalise

6. Add the red wine and boil until reduced by half

7. In a small bowl, mix the cornflour with 2 tbsp of the stock

8. Pour the remaining stock into the pan

9. Stir in the cornflour mix and bring to a simmer

10. Sprinkle in the thyme leaves, if using, and cook for 6-8 mins

11. Serve the toad in the hole with the gravy