You will need: 2 packs pork sausages , 3 eggs, 150g plain flour, 300ml milk, 2 onions, 1 tsp mustard, 50g butter, savoy cabbage, oil, veg or beef stock cube, 150g plain flour, salt and pepper, a good sized baking tin, and a frying panIt will take: about 45 minutes
Heat oven to 220C/fan 200C/gas 7. Pour about 3 tbsps of oil in to your baking tin and make sure the bottom of your tin is thoroughly covered. Add the sausages and put in to the oven for about 10 minutes until done. Meanwhile make your batter - put the flour into the large mixing bowl and add a good pinch of salt. Make a well in the centre, crack in the eggs. Stir with a wooden spoon, gradually incorporating some of the flour; gradually add in the milk until you have a smooth batter. Stir in the teaspoon of mustard.
Take the tin out of the oven and pour the batter over the sausages – watch out it will be very hot and will bubble up! Put back in the oven for about 35 minutes until the batter is golden brown and cooked though.
Whilst your Toad in the Hole is cooking slice your onions and fry with a knob of butter until soft. Prepare your savoy cabbage by removing any tough outer leaves, cut in half, remove the core and shred the leaves. Put the savoy in to a large wok, add a cup of water and bring to the boil before covering and reducing the heat to medium. Cook until tender which should take about 20 minutes, stirring occasionally.
Crumble your stock cube in to your onions and add 400ml of water. Allow to simmer for a few minutes until reduced and thickened.
Pour away any remaining water from your savoy. Add a knob of butter and season; toss together to combine and serve.