Add the flour to a large mixing bowl, make a well in the centre then add the eggs.Slowly whisk in the milk until you have a smooth batter. Cover the batter and leave to rest in the fridge for an hour, 30 minutes at the very least.
Heat ½ a tbsp of oil in a pan and cook the vegetarian sausages until golden.
Add 2 tbsp of oil to a large roasting dish, put the dish in the oven until the oil is piping hot.
Take the batter out of the fridge, then whisk in the thyme, salt and pepper.Take the hot dish out of the oven, add the sausages to the dish then pour the batter in between and over the sausages.Drop the sage leaves randomly around the batter.Return the dish to the oven then cook for 30 minutes or until the batter has turned golden brown and has risen.Serve immediately with mash onion gravy and vegetables.
Nutritional Information is approximate and is calculated using an online tool. It will vary depending on the sausages you use.
The batter, you will get the best results from leaving the batter to rest for as long as possible. An hour at least overnight is optimal however I have had good results from leaving it to rest for 30 minutes.
Sausages, try to get the best vegetarian sausages you can find. We like Linda McCarthy's Lincolnshire sausage for this.
Heating the dish, it's really important to heat the dish with the oil in it before you add the batter. The heat will expand the oil which will spread around the dish. When the batter hits the hot oil it will start to cook immediately so get it in the oven as quickly as possible.
Freezing, I don't recommend freezing this dish. You stand the change of burning the batter and the sausages. You can make the batter the day before and you can cook the sausages beforehand too if you need to.
Can I make this vegan? I haven't tested this recipe to be vegan, the BBC have a good vegan toad in the hole which you can find here.
Can I make this gluten-free? Yes, use gluten-free flour, and make sure the vegetarian sausages are gluten-free too.