Toad In the Hole with Mustard and Rosemary

This is an epic toad in the hole with bacon-wrapped Cumberland sausages. Rosemary and mustard powder give a fancy twist to this classic comfort food.

Sausages:
8 slices bacon
8 cumberland sausages
3 Tbsp. extra-virgin olive oil

Yorkshire Pudding:
all-purpose flour, unbleached (150 g)
1 tsp. English mustard powder
3 eggs
whole milk (200 mL)
3 sprigs rosemary, snipped

Onion Gravy:
1 knob butter
1 large onion, grated
2 tsp. all-purpose flour, unbleached
beef stock (500 mL)
1 cup red wine
1 tsp. rosemary leaves, chopped
2 tsp. redcurrant jelly

Preheat the oven to 425°F (220°C/200°C fan, Gas Mark 7).

Cook the Sausages:
Wrap each sausage in a slice of bacon, put in a large ovenproof pan or dish, drizzle over the oil. Mix the sausages around to evenly coat. Season with salt and pepper and cook in the oven for 20 minutes.

Make the Yorkshire Pudding:
Put the flour in a bowl with the mustard powder and 1 tsp. of salt. Gradually whisk in the eggs and milk to make a batter, then stir in the rosemary sprigs. Pour the batter over the sausages. Put the pan back in the oven for 25-30 minutes or until puffed and golden.

Make the Gravy:
Heat a knob of butter in a pan then cook the onion until golden and soft. Stir in the flour, cooking until it turns straw coloured. Stir in the stock, wine and chopped rosemary, then simmer for 20-25 minutes or until thickened. Stir in the jelly and simmer for another 2-3 minutes.

Serve the toad with the gravy and some greens, if you like.

Makes 4 servings.