Whisk all the ingredients for the batter together in a bowl. Allow to rest overnight in the fridge.
Pre-heat the oven to 225°C.
Melt the dripping in a pan in the oven then add the sausages and cook until coloured. Pour in the batter mixture and cook for 40 minutes until risen and golden.
For the sauce, add the Madeira, sherry, stock and thyme to a pan and bring to the boil over a medium heat.
Reduce the liquid by half and finish by adding the butter so the sauce thickens. Serve with the Toulouse toad in the hole.
Whisk all the ingredients for the batter together in a bowl. Allow to rest overnight in the fridge.
Pre-heat the oven to 225°C.
Melt the dripping in a pan in the oven then add the sausages and cook until coloured. Pour in the batter mixture and cook for 40 minutes until risen and golden.
For the sauce, add the Madeira, sherry, stock and thyme to a pan and bring to the boil over a medium heat.
Reduce the liquid by half and finish by adding the butter so the sauce thickens. Serve with the Toulouse toad in the hole.
