TOAD IN THE HOLE

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.