Italian toad in the hole with rosemary and red onions

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Step 1

Preheat the oven to 220C / 425F / gas 7.

Step 2

Heat 1 tablespoon of the oil in a large frying pan over a medium heat. Start to cook the sausages and onions with the rosemary for 10 minutes. Turn the sausages and onions regularly until browned. Set aside.

Step 3

Sift the flour with the salt into a large mixing bowl and make a well in the centre. Add the eggs, milk and a pinch of freshly ground black pepper. Whisk to a smooth batter.

Step 4

Pour the remaining oil into a medium-sized circular ovenproof dish (about 25cm in diameter) and place in the middle of the oven for 8 minutes to allow the oil to become very hot.

Step 5

Arrange the sausages and onions in the hot oil, then pour over the batter.

Step 6

Bake in the middle of the oven for 25-28 minutes until puffed up and golden.

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