Ingredients
Method
Preheat the oven to 450°F.
Put the oil into a 12-inch round or equivalent size roasting dish.
Add the pierced sausages along with the mushrooms, give the dish a jiggle to coat everything with oil, then cook in the oven for about 15 minutes.
To make the batter, put the flour, chipotle chile powder, ground coriander, turmeric, and salt into a bowl and whisk to combine. Make a well in the center and add the eggs and milk, whisking thoroughly to avoid lumps, then stir in the crispy fried onions. If you like, you can make the batter beforehand to save time. You can even make it the day before, but it will thicken overnight, so add a couple of tablespoons of milk and whisk up again if necessary before baking.
Take the dish out of the oven and throw in the crushed coriander seeds—you should hear them sizzle and pop, as the oil will be very hot.
Pour the batter around the sausages and put the dish back into the oven to cook for 25 to 30 minutes.
Eat the toad hot, with steak sauce or ketchup. Add a fried egg if you like. Any leftovers can be frozen, wrapped in parchment paper and foil, and reheated from frozen on a baking sheet lined with foil.