Catherine Wheel Toad-In-The-Hole 

With Honey & Mustard Onions 

Ingredients:

 120g plain flour 

3 large eggs 

275ml semi-skimmed milk 

12 linked chipolatas or 1 large 

coiled Cumberland sausage 

2 tbsp sunflower oil 

4 rosemary or thyme sprigs, 

picked into smaller sprigs 

mash and veg, to serve (optional) 

For the honey & mustard onions 

1 tbsp sunflower oil 

2 large red onions, halved and thinly sliced 

2 tbsp plain flour 

2 tsp English mustard powder 

1 chicken stock cube 

2 tbsp honey 

2 tbsp wholegrain mustard 

Method:

 Mix the flour, eggs and milk in a jug with 1/2 tsp salt, then set aside for at least 30 mins. Heat oven to 220C/200C fan/gas 7.Untwist the links between each sausage, keeping them connected. Squeeze the meat to fill in the gaps, so you have one long sausage. Coil the sausage loosely and put in a large round ovenproof dish. Pour over the oil and brown in the oven for 12-15 mins.Remove the dish from the oven and carefully lift out the sausage. Pour the batter into the dish, then put the sausage back on top, scatter with the herbs and return to the oven for 25-30 mins. Meanwhile, heat the oil in a frying pan and cook the onions for 10 mins or until starting to caramelise. Stir in the flour and mustard powder and crumble in the stock cube. Stirin 500ml water slowly until you get a smooth sauce, then add the honey and mustard and season. Bubble for 5 mins, then serve with the toad-in-the-hole. 

Serves 4

Recipe courtesy of bbcgoodfood.com