After much explanation that no toads were harmed in the making of this dish, we ate it for tea, with some courgettes, sweetcorn and peas. There was a lot of explaining about Yorkshire pudding too.
sausages - we had about 14 little skinny thinny Cumberland ones
150g plain flour
150ml milk, mixed with 150ml water
a teaspoon of grainy mustard
a little sunflower oil
You need the oven good and hot, so stick it on at about 220 degrees C before you start.
In a bowl, whisk together the eggs, flour, milk and mustard, until it's stopped being hideously lumpy. According to the God of all sausage dishes, Nigel Slater, you want the batter to be the consistency of double cream, so depending on how large your eggs are, you may have to add a little extra flour.
Now your oven's hot, stick your toad in the hole pan(s) in, with a dollop of sunflower oil in the bottom. I used muffin tins today, to make mini toads, but you could just bung the whole lot in a baking dish (in which case you'll need a couple of tablespoons of oil in the bottom).
Once the oil's hot (should take just a couple of minutes), add the batter to each tin (it should sizzle nicely), and drop the sausages in. Try not to get spattered by any hot fat...
Bake in the oven for about 30-40 minutes, depending on the size of your sausages and how crispy you like your Yorkshire pudding.