Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

1

  pound

  pork sausage links

1

  cup

  2% milk

1

  cup

  all-purpose flour

1/2

  teaspoon

  salt

2

  whole

  eggs

1/2

  teaspoon

  mustard powder

3

  tablespoons

  vegetable oil

  Onion Gravy

1

  medium

  red onion -- diced

1

  teaspoon

  light brown sugar

1

  tablespoon

  unsalted butter

1

  cup

  low sodium beef broth

1

  teaspoon

  low sodium Worcestershire sauce

1

  tablespoon

  all-purpose flour

Preheat oven to 425°F.

Heat oil in casserole dish or oven safe 10 inch skillet. Carefully add sausages and cook until browned all over. Carefully remove from oven.

While sausages are cooking add salt, flour, and mustard powder together. Mix eggs in milk. Make a well in center of dry ingredients and add wet stirring to form a thick batter.

Carefully pour batter on top of the sausages until about 3/4 covered. Return to oven and cook for 25 to 30 minutes.

To make gravy melt butter in saucepan. Add onions and brown sugar and cook 15 to 20 minutes or until onions are caramelized. Add flour and cook for a couple of minutes.

Add broth and Worcestershire sauce and bring to a boil. Stir to thicken.

Serve gravy over toad in the holes.

NOTES : These are sausages cooked in a Yorkshire batter. Use your favorite sausage links.

Makes 6 Servings