To make the batter, fill the jug up to the half pint or 300ml mark with flour
Sift the flour into a large bowl and add salt and freshly ground black pepper
Break free range eggs into the jug up to the half-pint or 300ml mark (you’ll need about six, depending on their size)
Make a well in the centre of the flour, add the eggs, and gradually beat them into the flour using a wooden spoon
Measure out half a pint or 300ml of milk and slowly beat into the mixture until the batter is the consistency of double cream
Strain through a sieve, pushing through any remaining lumps
Cover and leave to stand for 30 minutes
Heat a large non-stick pan and cook the sausage over a medium heat until golden brown all over. If you don’t have a non stick pan, add a little oil. Set aside
Place the dripping or vegetable fat into an ovenproof dish and pop the dish into the oven for 5 minutes or until the dripping is hot and hazy
Add the sausages to the hot dish and pour in the batter
Immediately return the dish to the oven and cook for 35-40 minutes, until well risen and golden
Serve the toad-in-the-hole with baked beans, onion gravy, mushy peas… or whatever takes your fancy!