Sage & onion toad in the hole with cider gravy recipe | Sainsbury`s Magazine

Ingredients

• 4 tbsp sunflower oil or lard
• 3 large onions
• 8 Cumberland sausages (we used Butcher’s Choice)
• a handful of fresh sage leaves
• 125g plain flour
• 1⁄4 tsp fine sea salt
• 2 large eggs
• 175ml whole milk, mixed with 75ml cold water
• 25g butter
• 2 tbsp dark brown sugar
• 3 tbsp plain flour
• 1 tbsp cider vinegar
• 300ml cider
• 300ml beef or chicken stock (made using 1 stock pot or cube)
• 1 tbsp wholegrain mustard