Toad In the Hole with Bacon (Irish)

A great Irish classic dinner and the kid's love it. A bit involved but it's worth it. This version is similar to pigs in a blanket.

Toad:
8 good quality Irish sausages
8 rashers unsmoked Irish streaky bacon
1 onion, sliced
4 Tbsp. vegetable oil

Hole:
all-purpose flour, unbleached (100 g)
1 pinch sea salt
1 large egg
milk (200 mL)
1 Tbsp. whole-grain mustard

Gravy:
2 Tbsp. vegetable oil
1 small onion, sliced
2 tsp. all-purpose flour, unbleached
2 tsp. whole-grain mustard
2 tsp. Worcestershire sauce
chicken stock (600 mL)

To Serve:
mashed potatoes
green beans

Preheat oven to 425°F (220°C, Gas Mark 7).

For the Toad:
Wrap the sausages in the bacon and place in a large roasting tin. Scatter over the onion, drizzle over the oil and bake for 20 minutes.

For the Hole:
Sieve the flour and the salt into a bowl. Make a well in the centre, crack the egg and gradually beat in half of the milk for two minutes, then stir in the rest of the milk and mustard.

Remove the roasting tin from the oven when the sausages are just turning brown and pour the batter over.

Cook for a further 40 minutes until the batter has risen and it is golden brown.

For the Gravy:
Heat the oil in a saucepan and fry the onion for five minutes. Stir in the flour and cook for a minute then add the mustard, Worcester sauce and chicken stock and bring to the boil, stirring all the time. Simmer for 15 minutes, checking the seasoning.

Serve the Toad in the Hole with the gravy poured over and mashed potatoes and beans.

Makes 4 servings.