Preheat the oven to 220ºC, 200ºC fan, gas 7.
To make the batter, whisk 125g flour with the eggs and milk.
Put 1 tablespoon oil in a roasting tin and
heat in the oven for 1 minute. Add the frozen sausages and brown in
the oven for 20 minutes. Pour over the batter and arrange the
sausages. Bake in the oven for 25 minutes.
Meanwhile, to make the onion gravy, heat the remaining 2
tablespoons of oil in a pan over a medium heat. Add the onion and
cook for about 10 minutes, until golden. Stir in 1 tablespoon flour
and cook for 1 minute. Remove from the heat and stir in the stock.
Return to the heat and bring to the boil, stirring until thickened.
Stir in the mustard.
Boil the carrots for about 8 minutes until almost tender,
adding the peas for the final 2-3 minutes. Serve the toad in the
hole with the peas, carrots and onion gravy.
Make it veggie
Try swapping the sausages with portobello mushrooms, and sprinkle with feta cheese to serve.