There's no need to miss out on toad in the hole if you can't have dairy or gluten – with my version of this British classic. Many sausages aren’t suitable, but there are a good selection about in supermarkets etc. that are either made without any kind of rusk, or specifically aimed at the gluten-free market like The Black Farmer and Debbie & Andrews (I like the pork and leek variety, but it's up to you!). Try serving your finished 'toads' with gluten-free gravy, mashed potatoes and plenty of steamed green vegetables.
600g gluten-free, dairy-free pork sausages
200ml soya milk
2 tsp chopped fresh sage
pinch of fine salt
oil from the sausages or olive oil for greasing
Preheat the oven to 190C. Bake the sausages in a 25cm square baking dish until just cooked. Remove them from the oven and prick each one twice to release any liquid. Drain off any excess liquid, but leave a little of the grease to smear all across the bottom and sides of the baking dish (if there isn’t any fat from the sausages use a tbsp of olive oil instead).
Whisk together the cornflour, soya milk, eggs, sage and seasoning. Pour into a jug and place near the oven because speed is of the essence for the next part.
Turn the oven up to 200C and pop the dish back in the oven for 10 minutes until really nice and hot. Remove the hot baking dish from the oven. Quickly and carefully (because the hot fat may spit) pour the batter over the sausages. Immediately put the dish back in the oven.
Bake for 30 minutes until the batter has swelled up and become nicely browned. Serve immediately.