8 pork sausages
2 red onions, peeled and cut into wedges
150g plain flour
rosemary needles chopped to make 1 tbsp
1 large onion
2 tsp plain flour
500ml beef stock
1 splash red wine (optional)
2 tsp cranberry sauce
Heat the oven to 220C/fan 200C/gas 7. Put the sausages and onions in an ovenproof pan, drizzle over some oil and cook on the hob, turning until golden.
Put the flour in a bowl with 1 tsp of salt. Gradually whisk in the eggs and milk to make a batter, then stir in the rosemary. Add 2 tbsp oil to the sausage pan and put the pan in the oven for 5 minutes. Take out and pour over the batter. Put the pan back for 30 minutes.
To make the gravy, peel the onion then grate on the rough side of a box grater. Heat a knob of butter in a pan then cook the onion, until golden. Add the flour then stir until it turns straw coloured. Stir in the stock and wine then simmer for 20 minutes. Stir in the jelly. Serve the toad with gravy and greens.