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