Toad-in-the-Hole with sticky thyme onions

6-8 good quality pork sausages (or sausage of your choice)
2 T of Olive Oil
Crushed Sea Salt

For Sticky Onions
1 Large Onion, peeled and thinly sliced
1 T olive oil
2 to 3 T of clear honey
2 to 3 T of Balsamic vinegar
250 ml beef stock or broth
1 tsp chopped thyme leaves, (fresh is better, use more if using fresh).
1 T of butter

For the batter
100 g gluten free all purpose flour (or self-rising GF Flour)
2 eggs
300 ml of milk (about a cup)

To lighten this recipe, use lighter sausages, such a turkey sausages. Do half servings will also make it lighter, since the portions are actually quite big.

Whip up some mashed potatoes from scratch and serve with the onion sauce as well! pick your favourite veggies to go with it. Peas were recommended by the original recipe.

1. For the batter, sift the flour into a mixing bowl with the salt. Make a well in the center and crack in the eggs, and then gradually pour in the milk, beating all the time until you have a smooth batter. Rest in the fridge for about 20 minutes.

2. Preheat the oven to 220C/425F. Put the sausages in a medium roasting tin (so they are quite snug) season with crushed seas salt and freshly ground black pepper and drizzles with the olive oil. Bake in the oven for 10 minutes until the sausages are beginning to brown.

3. Remove the roasting tin from the oven and pour the batter over the sausages. Return to the oven for another 25-30 minutes until the batter is crisp, golden and well risen.

4. Whilst everything is cooking prepare the onions. Simply heat a tbsp of olive oil in a nonstick frying pan, add the onions and cook over a low heat for 5 minutes until soft. Add the honey and balsamic and continue cooking for a further 2 minutes until glossy adn sticky, then add the beef stock, thyme and simmer together.

5. To server, slice out a portion of your toad in the hole and spoon over your thyme onion sauce and put on a plate with mashed potatoes and peas!

Serving Size: 4 servings, containing about 2 sausages and 1/4 of the yorkshire pudding

Number of Servings: 4

Recipe submitted by SparkPeople user JENNIAUN.