Whisk together the flour, mustard
powder, eggs and milk with a good pinch
of salt until smooth. Leave to rest for at
least 30 mins.
Heat 1 tbsp of the oil in a small pan.
Add the onions with a pinch of salt and
cook for 10-15 mins until really soft.
Meanwhile, make up the stuffing
following pack instructions, adding the
sage. Scoop out a quarter of the onions
and add these to the stuffing mixture, too
– leave the rest in the pan for the gravy.
Heat oven to 230C/210C fan/gas 8.
Shape the stuffing into 8 walnut-sized
balls. Pour the remaining oil into a large
roasting tin or dish and brush it all over
the bottom and sides. Add the sausages
and stuffing balls, and cook for 15 mins.
Remove the tin from the oven, loosen
the sausages and stuffing from the
bottom of the tin if they are sticking, then
pour over the rested batter. Return the
tin to the oven on a middle-high shelf, but
give it space to rise. Bake for 35-40 mins
until puffed and golden – don’t be
tempted to open the oven door any
earlier or the batter might sink.
While the toad-in-the-hole is cooking,
make the gravy. Add the flour, onion
chutney and Marmite to the onion pan
and mix to a paste. Cook for 2 mins until
bubbling, then pour in the stock, bit by
bit, stirring continuously so it doesn’t go
lumpy. Bubble for 5 mins and season if
needed. Keep warm until ready to serve.