Heat oven to 220°C/ 200°C Fan. Place the sausages into a large roasting tin and pop into the oven whilst it is coming to temperature and allow to cook 10 minutes until they begin to brown.

Meanwhile, whisk together the milk and eggs. In a large measuring jug or bowl combine the flour, salt and thyme. Pour the eggs and milk into the flour and whisk until smooth.

Remove the sausages from the oven and carefully pour the batter into the tin around the sausages. Cook for 35 - 40 minutes until puffed up and golden brown.

Whilst waiting on the toad to cook prepare the onion gravy. Peel and slice the onions into thin half moons. Add a glug of olive oil to a pan and cook the onions over a medium heat for 20 minutes or until they are soft and translucent.

Push the onions to one side of the pan, add the butter and allow to melt. Stir the flour into melted butter until it forms a paste. Then add a little of the hot beef stock into pan until it smoothly amalgamates with the paste and onions in the pan. Repeat until all the stock is incorporated. Stir in the mustard and soy sauce and simmer for a further 10 minutes until desired consistency. Pour into a gravy jug.

The toad should be served straight from the oven as it does deflate a little as it sits around.