Serves 4

for the toad

8 large villagers sausages (i.e. Breakfast, Lincolnshire, Oxford or what ever takes your fancy)
8 rashers of streaky bacon
1 medium onion (thinly sliced)
1 tbsp vegetable oil

for the gravy

2 tbsp vegetable oil
1 medium onion (thinly sliced)
2 tsps plain flour
2 tsps ready made mustard
2 tsps Worcestershire sauce or Soy sauce
600ml / l pint chicken or vegetable stock
Salt & pepper

for the batter
100g / 3 1/2 ounces plain flour
1 egg
300ml / half pint equal mixture milk and water

1. Preheat the oven to 220c / 425f / gas 7. Sift the flour and a pinch of salt into a bowl. Make a well in the centre and drop in the egg. Beat lightly and then gradually pour in half the milk and water, beating all the time to form a smooth, thick batter. Beat well for 2 minutes, then stir in the remaining liquid.
2. Wrap a bacon rasher around each sausage and place in a large roasting tin (preferably metal). Scatter over the onion slices and drizzle with the oil. Bake for 15-20 minutes until the bacon & sausages start to colour and the onion is tinged brown at the edges.
3. Remove from the oven and quickly pour the batter around the sausages. Return to the oven for a further 35-40 minutes until the batter is crisp and well risen.
4. Meanwhile make the gravy: Heat the vegetable oil in a small pan, add the onion and fry gently for 5 minutes until softened and lightly coloured. Stir in the flour and cook for 1 Minute. Stir in the mustard, Worcester sauce & stock and bring to the boil, stirring. Simmer for 15 minutes, then taste and add salt & pepper.