This version is very light and crispy and avoids the soggy batter which often surrounds the 'toads'.

  Ingredients for 3 - 4:

    450g (1 lb) Best sausages
    125g (4 oz) Flour
    An egg
    300 ml (½ pint) Milk and water mixed
    30 ml (2 tablespoons) vegetable oil for cooking

First make the batter.
Put the flour into a large bowl. Make a well in the centre and break in the egg.
Add half the liquid.
Beat with an electric whisk gradually adding the rest of the liquid until it is all well-mixed and very frothy.

Set the oven at 200° C (400° F, Gas mark 6). When the oven is hot, put the sausages into a roasting tin, well spaced out, with the oil, and place it in the oven for about 10 minutes until the sausages have begun to cook and it is all very, very hot.

Beat the batter again.

Take the sausage tin from the oven.
Quickly pour the batter over the sausages and replace the tin in the oven.

Bake for about 40 - 45 minutes until it is well risen and golden brown.

Serve with gravy and vegetables.