• Make the yorkshire pudding batter first. Place the flour in a jug and make a well in the center.
• Add the eggs and stir together with a balloon whisk, bringing the flour into the middle with the eggs.
• Add in the milk and stir with a whisk until combined. A few lumps is not a problem.
• Place the batter in the fridge for an hour (or overnight) to chill. This is important to allow the flour to swell. A cold batter hitting a very hot pan will help with rising.
• Preheat the oven to 425ºF convect
• Place the sausages in a large preferably metal baking dish and drizzle with canola oil. Place in the oven and cook for 15-20 minutes, turning occasionally, until browned all over.
• Take the Yorkshire pudding batter from the fridge. Add the salt and pepper and stir once more with a whisk.
• Open the oven door, , caerfullypull the tray forward. Quickly pour the batter into the baking dish, around the sausages. Close the door immediately and cook for 25-35 minutes until risen and golden.

To make the gravy

• Place the oil and butter in a skillet and heat over a medium heat, until the butter has melted.
• Add the onions and sugar, and turn the heat down to medium-low. Cook the onions for about 15-20 minutes, stirring occasionally, until starting to caramelize.
• Sprinkle with the flour and stir to coat the onions. Cook for 2 minutes.
• Add in the hot stock, beef or chicken depending on which sausages you are using. Slowly, cintinuously stir the stock with a whisk, until the gravy thickens. Add a splash of Worcestershire sauce and season with salt and pepper.
• Serve the Toad in the Hole with the onion gravy and sprinkled with sprigs of fresh thyme.