• Gather two four-hole Yorkshire pudding tins. Preheat your oven to 220°C (200°C fan / 425°F / Gas 7).
• Arrange the sausages in a shallow roasting tin and roast in the oven for 20 minutes, until they turn golden brown on one side.
• Measure the flour into a bowl, creating a well in the center.
• Add the eggs and whisk them together, gradually blending to form a paste.
• Pour in the milk slowly, whisking until a smooth and slightly runny batter forms.
• Drizzle 1 teaspoon of oil into each mould and heat until it's piping hot.
• Divide the batter evenly among the tins, pouring it into the hot oil.
• Position a sausage, browned-side down, in the center of each mould.
• Bake for 15-18 minutes until the batter rises and turns a lovely golden hue.

For the Onion Gravy:

• While the toads are baking, make the gravy.
• Heat oil in a saucepan and sauté the onion over high heat for 1-2 minutes.
• Lower the heat, cover with a lid, and let it cook for 15 minutes until the onions soften.
• Add the flour, stirring for 30 seconds, then gradually blend in the stock until it's smooth and free from lumps (see tips).
• Bring the mixture to a boil, then add soy sauce, Worcestershire sauce, vinegar, and gravy browning.
• Serve with Onion Gravy: Serve the toads piping hot, accompanied by the savory onion gravy.