Double Whammy Toad in the Hole

Preheat a large roasting pan on medium heat. Squeeze the sausage meat out of its skin and break it up into pieces in the hot pan. Fry for about 5 minutes, breaking it up with a spoon, until browned.

While the sausages are browning, finely slice three red onions. Add them to the pan with the sausage meat. Season with salt and pepper. Cook for about 20 minutes, stirring occasionally, until softened and caramelized.

Stir in 2 tbsp of brown sauce, 1 tsp of wholegrain mustard, and 2 heaped tbsp of plain flour. Cook for 1 minute, stirring constantly. Crumble in 1 chicken or beef stock cube. Pour in 700ml of water and stir well to combine. Bring to a simmer and cook for 20-25 minutes, stirring occasionally, until the gravy has thickened.

In a large bowl, whisk together 700g of plain flour and a good pinch of salt.

Pour in 500ml of whole milk and 450ml of beer. Whisk until you have a smooth, silky batter. Add 14 large free-range eggs and whisk until fully incorporated and the batter is light and airy.

Preheat your oven to 220°C (425°F). Add about 0.5 cm of olive oil to two large roasting trays and place them in the oven to heat up for at least 10 minutes.

Remove the tray with the browned sausage meat and onions from the heat. Arrange the 9 sausages in one tray, tucking in sprigs of fresh rosemary between them. Pour half of the Yorkshire pudding batter over the sausages, ensuring it comes up about 2 cm from the bottom of the tray. Place this tray in the oven.

Pour the remaining Yorkshire pudding batter into the second hot tray, filling it about 2 cm deep. Place this tray in the oven on a lower shelf than the first.

Bake for 30-35 minutes, or until the Yorkshire pudding is puffed up, golden brown, and crispy. Do not open the oven door during the first 20 minutes of baking.

Carefully remove the toad in the hole from the oven. Serve immediately with the gravy and steamed greens.