Toad-In-The-Holes With Onion Gravy

• 3 tbsp vegetable oil
• 8 None thin beef sausages
• 1 cup all-purpose flour
• 3 None eggs
• 1/4 cup milk
• 1 tbsp whole grain mustard
• None None Onion Gravy
• 2 None onions, thinly sliced
• 1 tbsp fresh rosemary leaves, chopped
• 1 tbsp all-purpose flour
• 1 cup beef stock
• 1/2 cup red wine
• 4.5 oz frozen peas, cooked, to serve (optional)

1. Preheat oven to 400u0b0F.
2. In a large frying pan, heat 1 tbsp oil over medium heat. Brown sausages for 4-5 mins. Let cool then cut in half.
3. Pour remaining oil evenly between recesses of an 8-cup muffin pan. Heat in oven for 5 mins.
4. Whisk together flour, eggs, milk and mustard. Season. Distribute sausage between recesses then pour batter over top. Bake for 15-20 mins, until puffed and golden brown.
5. Meanwhile, to make the onion gravy, cook onion and rosemary over medium heat for 8-10 mins, until golden. Add flour. Cook for 1 min. Gradually whisk in stock and wine. Cook, stirring constantly, until mixture boils and thickens. Season then simmer for 3 mins.
6. Serve toad-in-the-holes hot from oven with gravy and peas, if desired.

vegetable oil, thin beef sausages, flour, eggs, milk, grain mustard, onion, onions, rosemary, flour, beef stock, red wine, frozen peas

Taken from recipes-plus.com/api/v2.0/recipes/24951 (may not work)