Mini Toad in the Hole

Preheat oven to 220°C. Lightly grease a shallow 6-hole Texas muffin pan.

Heat a frying pan on medium. Cook sausages 8-10 mins, turning, until almost cooked through.

Sift flour into a bowl and make a well in centre. Gradually whisk in combined beer, eggs and sage to form a thick batter.

Place one sausage diagonally in each muffin recess. Place in oven 5 mins until very hot. Pour batter evenly over sausages. Bake 15-20 mins until puffed and golden.

Meanwhile, in a medium saucepan combine peas, butter, mint and sugar. Cook on medium heat, 5-8 mins, stirring, until tender. Discard mint. Puree peas using a stick blender. Add enough water to bring to
the consistency you like. Season to taste. Keep warm.

Serve hot toads with gravy, mushy peas and fried onions.