Pork Sausage Toad in the Hole

Heat the oven to 425°F (220°C), with a rack in the lower-middle position and space above it for the batter to rise. Wash your hands with soap and water for 20 seconds. Rinse the onions and cabbage under running water, remove damaged outer layers, and dry. Peel and thinly slice the onions. Core the cabbage and cut it into strips about 1/2 inch wide. ([fsis.usda.gov](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/washing-food-does-it-promote-food? utm_source=openai))

Put 1 1/4 cups of the flour and 1/2 teaspoon salt into the mixing bowl. Make a well in the center and add the eggs. Whisk, gradually incorporating the flour and milk, until the batter is smooth and pourable. Cover and let stand while the sausages brown.

Put the sausages and sunflower oil into the roasting pan. Turn the sausages to coat them, then space them evenly across the pan. Roast for 20 minutes, turning after 10 minutes, until browned on both sides. They will finish cooking after the batter is added. Wash your hands after handling the raw sausages, and wash the tongs before using them with cooked food. ([foodsafety.gov](https://www.foodsafety.gov/keep-food-safe/4-steps-to-food-safety? utm_source=openai))

While the sausages brown, begin the gravy. Melt 3 tablespoons butter in the skillet over medium heat. Add the onions and 1/4 teaspoon salt. Cook for 20–25 minutes, stirring frequently, until softened and golden brown. Reduce the heat to medium-low if they begin catching. Continue with the next step while the onions cook.

Once the onions are golden, stir in the remaining 1/4 cup flour and cook for 2 minutes, stirring continuously. Gradually stir in the chicken broth, scraping up the browned onion juices and working out any lumps. Add 1/4 teaspoon black pepper. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the gravy lightly coats the spoon. Cover and keep over very low heat until serving.

About 12 minutes before the toad in the hole is due to finish, bring the measured 2 cups water to a boil in the saucepan. Fit the steamer basket above the water, add the cabbage, and cover. Steam for 6–8 minutes, until tender but still slightly firm. Lift out the basket and discard the steaming water. Return the drained cabbage to the warm saucepan and toss with the remaining 1 tablespoon butter, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cover to keep warm.