Ingreadient :

• 12 pork sausages
• 25ml veg oil
• 25g butter
• 1 roscoff onions, peeled and diced
• 25g butter
• 15ml veg oil
• Salt and pepper 
• 2 roscoff onions skin on
• 400ml Guinness
• 200ml beef stock

Mash

• 1k maris piper potatoes, peeled boiled and put through a ricer
• 100g butter
• 100ml double cream
• Salt and white pepper

Roscoff Toad in the Hole

• 4 roscoff onions, braised in guinness for 30 mins
• 8oz flour
• 8 eggs
• 1 pint milk
• 6 tsp of dripping

Direction :

1. Whisk all the ingredients for the Yorkshire puddings together in a bowl. Allow to rest overnight in the fridge.
2. Preheat the oven to 225c
3. Cook the onions in the Guinness and stock for 30 minutes. Allow to cool
4. Cut 3 of the cooked roscoffs in halves, then cook  flat side down in a frying pan with 1 tsp of vegetable oil  until coloured. Then, pop the dripping into the roasting tin.
5. Place the tin into the oven until it’s smoking hot. Then add the half-cooked, skinned roscoff onions in the Yorkshire pudding mixture and cook for 50 minutes.
6. Pop the raw onions into a frying pan with a knob of butter and cook until deeply brown.
7. Add 1 diced cooked roscoff, pour in the Guinness and stock, and then bring to the boil. Allow this to simmer for 30 minutes.
8. Pan fry the sausages until deeply coloured in butter and veg oil, coat in a little of the sauce.
9. Add the butter and cream to the mash, mix thoroughly, then serve a big spoonful with the sausages and onion gravy. Pop the yorkie on the side.