Preheat oven to 180°C. Take a sprig of the herb that you are using and stick it in one end of the sausages. Place two sausages and 1 tomato in 6 individual ceramic or clay ramekins. Bake in the oven until the sausage starts to brown on top and is about 90% cooked.
While the sausages and tomatoes are baking, make the batter, but add the vinegar at the last minute before you pour the batter onto the sausages.
Once the sausages are almost cooked, remove the ramekins from the oven and divide the batter between the 6 ramekins.
Bake until the batter is all puffed up and golden brown. Serve with sweet carrots and peas and loads of onion gravy.
For the onion gravy: Heat some oil in a oven-proof pan and saute the onions until it just starts to brown. Pop it in the same oven as the toad in the hole and while it is baking roast the onions for extra flavour.
Once the onions are brown, bring the pan back up unto the stove and add the red wine. With a wooden spoon, scrape the caramelised bits off the bottom of the pan, it adds flavour.
Add the stock and allow to simmer for at least 10 minutes. At this stage, pour the mixture through a sieve into a jug, remove all the onions and thyme and pour back into the pan.
Mix the cornflour with a little water and add to the gravy. Increase the heat and reduce the gravy to the consistency you like. Taste and season if needed.
with permission of My Easy Cooking. To see more recipes, click here.