TOAD IN THE HOLE (for four)

4 tablespoons unsalted butter

2 large yellow onions, sliced

1-1/2 cups plus 1 tablespoon flour

2 cups beef stock

1/3 cup madeira wine

½ teaspoon Worcestershire sauce

kosher salt and freshly ground black pepper to taste

2 teaspoons dry mustard

1-1/4 cups milk

3 eggs, lightly beaten

8 tablespoons rendered bacon fat

4 slices prosciutto

4 large pork sausages

---

1. Make the onion gravy. Heat butter in a 4 quart saucepan over medium-low heat. Add onions and cook until golden brown, about 40 minutes. Stir in 1 tablespoon flour and add stock, madeira and Worcestershire. Bring to a boil, cook for 5 minutes and season with salt and pepper. Set aside.

2. Heat oven to 425*. Whisk remaining flour, mustard and pepper in a bowl. Whisk in milk and eggs and let rest for 15 minutes. Pour 6 tablespoons bacon fat into a 9 by 11 inch baking dish and heat it in the oven for 10 minutes.

3. Heat the remaining bacon fat in a 12 inch skillet over medium heat. Wrap 1 slice of prosciutto around each sausage, place in skillet and cook until browned all over about 8 minutes.

4. Pour batter into the hot baking dish, arrange the sausages on top and bake until golden, 25 to 30 minutes. Serve with gravy.

ONION GRAVY

from Saveur Magazine, September 23, 2011