Toad in the Hole with onion gravy

There is that scene in the movie Ratatouille where the food critic zaps back in time to remember the taste of his grandmothers ratatouille when he was a boy. I felt a bit like that when I made this Toad in the Hole – we used to eat this dish regularly when I was young and I had not made it for years and years.
– Make the batter with 285ml of milk, 115g of sieved flour, 3 eggs and a pinch of salt. Leave to stand for a while. You can also make it a few hours in advance and leave it in the fridge.
– Heat the oven until very hot (250°) and lightly brown some sausages in a deep ovenproof dish with some dripping (I use a mix of duck fat and sunflower oil).
– Make sure the fat is sizzling and pour the batter over the sausages.
– Close the oven door quickly (and keep it shut) and cook for 20-25 minutes until the batter had risen and golden.
– For the onion gravy, fry some chopped onions. Add some honey and vinegar and reduce. Add some stock and a little Madeira or Sherry.