Toad in the Hole

6 sausages (Grundhoffer's Breakfast Sausages worked great!)

1 c. flour 

3 large eggs 

1 cup whole milk 

1/2 tsp salt 

1/2 tsp white pepper 

1 T butter or beef tallow

Gravy: 

3 slices of  bacon 

1 red onion,  sliced

8 oz. (or more) sliced mushrooms

1 T butter 

1 clove garlic (minced) 

1 sprig thyme 

½ T. Worcestershire sauce 

1 c. hard cider 

½ c beef stock 

½ tbsp wholegrain mustard

1 T butter (to finish)

Method:
Preheat your oven to 425°F. Heat a small oven-safe frying pan (or 9x13 if you are doubling the recipe) over medium heat, adding 1 T of butter or beef tallow. Once melted, add the sausages and cook, turning occasionally, until browned, about 5-7 minutes. Remove the sausages, add more butter, and place the pan in the oven to heat the fat. In a blender, combine flour, salt, pepper, eggs, and milk and blend until smooth. Carefully remove the pan from the oven, pour in the batter, and place the sausages in the center. Bake for 25-30 minutes until puffed up and golden brown, avoiding opening the oven to keep the batter from deflating. 

For the gravy, cook diced bacon over medium heat in a large pan until it starts to brown. Add sliced red onions and mushrooms and cook for 5-10 minutes until softened. Add minced garlic and cook for 1 minute until fragrant, then add thyme leaves and cook briefly. Stir in Worcestershire sauce, pour in cider, and simmer until reduced by half. Add beef stock and simmer for 5 more minutes. Stir in wholegrain mustard and butter until smooth. Serve the toad in the hole with the gravy Enjoy!