Name: Mustardy toad in the hole
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 medium red onions (340g); 16 lean beef chipolata sausages (480g); 6 sprigs fresh thyme; 2 tablespoon olive oil; Mustard batter; 1 cup (150g) plain (all-purpose) flour; 1/2 cup (75g) self-raising flour; 3 eggs; 1 1/2 cup (375ml) milk; 2 tablespoon wholegrain mustard

Ingredients

2 medium red onions (340g)

16 lean beef chipolata sausages (480g)

6 sprigs fresh thyme

2 tablespoon olive oil

Mustard batter

1 cup (150g) plain (all-purpose) flour

1/2 cup (75g) self-raising flour

3 eggs

1 1/2 cup (375ml) milk

2 tablespoon wholegrain mustard

Method

Mustardy toad in the hole

1.Preheat oven to 220°C.

2.Peel onions, cut into wedges. Combine onion, sausages, thyme and oil in shallow 2-litre (8-cup) ovenproof dish. Bake, uncovered, about 20 minutes or until sausages are browned, turning sausages halfway through cooking time.

3.Make mustard batter, pour batter over sausages. Bake, uncovered, about 30 minutes or until puffed and browned lightly.