Begin by preheating your oven to 220°C (425°F/Gas Mark 7) to ensure even baking.

Heat a drizzle of oil in a roasting tin and brown the sausages over medium heat until they develop a rich, caramelized flavor.

In a large mixing bowl, whisk together 150g plain flour, a pinch of salt, and 2 beaten eggs until smooth. Gradually add 175ml milk while whisking to create a lump-free, pourable batter.

Once the sausages are browned, remove the roasting tin from the oven and pour the batter over the sausages, ensuring even spacing.

Place the roasting tin back into the preheated oven and bake for 25-30 minutes until the batter rises and turns golden brown. Avoid opening the oven door during baking to maintain the rise.

Once cooked, remove the Toad in the Hole from the oven. The sausages should be nestled in a light and airy Yorkshire pudding. Serve hot with onion gravy and other side dishes of your choice