# Place 4 loaf tins or equivalent into the oven with a good drizzle of oil, leave until smoking.
# Pour in some batter mix up to about an inch of the tin, place in the oven for a couple of minutes.
# Remove the tins from the oven and place 2-3 sausages in the centre of each tin and return to the oven for 20-25 mins.
# Place the sliced onion in a pan with a small amount of oil and sauté until soft with the addition of salt and pepper, rosemary/thyme and garlic if desired.
# Once the 'toads' are cooked carefully remove from the tins and place on the serving plate top with the sautéed onions and pour over the heated gravy.
# Serve immediately with a selection of garden vegetables and a good dollop of creamy mashed potato
* 8-12 good quality flavoured sausages (we use Ledston Wild Boar and Leek)
* 1 quantity of “Yorkshire Pudding Batter”
* 1 large onion, sliced
* 8 Drizzle oil (we use Wharf Valley rape seed oil)
* Gravy to serve