*Sausage and Bacon Toad in the Hole*
Serves 4 to 6

Toad in the hole . . . cept better, coz there's bacon!  Plan ahead as you need to have the milk and eggs at room temperature and the batter needs to sit for half an hour before using.

175g of flour (1 heaping cup)
2 large free range eggs, room temperature
150ml each  of milk and water (3/4 cup each), room temperature
800g of good quality pork sausages (I get mine from our local butcher)
(That's about a pound and a half)
8 rashers of streaky bacon (I use dry cure smoked and rindless)
2 onions, peeled and cut into wedges
sea salt and freshly ground black pepper

Sift the flour into a mixing bowl and make a well in the centre.  Whisk the eggs, water and milk together and pour into the well.  Stir with a wooden spoon until you have a smooth batter. Let rest for 30 minutes.

Preheat the oven to 220*C/ 425*F/ gas mark 7.  Grease a large roasting tin or 4 to 6 individual pie dishes and place them into the oven. 

Wrap the bacon around the sausages.  Place in the hot roasting tin or pie dishes and place the wedges of onion around them.  Pour the batter over top and then place back into the oven to bake for 30 minutes, WITHOUT openeing the door.  At the end of that time the batter should be well risen and browned and the sausages and bacon should be cooked.

Serve with mash and onion gravy!