Toad in the Hole with Onion Gravy

**Prepare the Yorkshire Pudding Batter:** In a large bowl, whisk together the flour and a pinch of salt. Make a well in the center and crack in the eggs. Gradually whisk in the milk and water until you have a smooth batter. Allow the batter to rest for at least 15 minutes (or up to an hour) at room temperature. This allows the gluten to relax, resulting in lighter Yorkshire puddings.

**Cook the Sausages:** Preheat your oven to 220°C (200°C fan/Gas Mark 7). Heat 1 tbsp of oil or lard in a large ovenproof dish on the stovetop over medium heat. Add the sausages and brown them on all sides. This will add flavor and color. Remove the sausages from the dish and set aside.

**Bake the Toad in the Hole:** Carefully pour the rested Yorkshire pudding batter into the hot dish, over the oil and any sausage juices. Arrange the browned sausages evenly in the batter. Bake in the preheated oven for 25-30 minutes, or until the Yorkshire pudding is golden brown, risen, and crispy. Avoid opening the oven door during baking to prevent the pudding from collapsing.

**Prepare the Onion Gravy:** While the Toad in the Hole is baking, melt the butter in a large frying pan over medium heat. Add the sliced onions and cook slowly for 15-20 minutes, stirring occasionally, until they are golden brown and caramelized. This slow cooking is key to developing the rich flavor.

**Make the Gravy:** Stir in the flour and cook for 1 minute, stirring constantly. Gradually pour in the beef stock, stirring well to avoid lumps. Add the Worcestershire sauce, balsamic vinegar and thyme sprigs (if using). Bring the gravy to a simmer and cook for 5-10 minutes, or until it has thickened to your desired consistency. Season to taste with salt and pepper. Remove the thyme sprigs before serving.

**Serve:** Once the Toad in the Hole is cooked, remove it from the oven and let it stand for a few minutes before serving. Cut into portions and serve immediately with the rich onion gravy. Enjoy!