Toad in the hole in a muffin tin, with onion gravy

Beat the eggs.

Whisk in the flour before the milk, since the thick mixture is easier to whisk smooth; then whisk in the milk, garlic powder and a big pinch of salt.

Let the batter sit at least 15 minutes so it hydrates and builds gluten that holds steam.

Put half a sausage in each cup of a six-cup muffin tin, no oil.

Put the tin in a cold oven and bring it slowly up to 500F (260C), rendering fat from the sausages.

For the gravy, fry the tiny-cut shallot brown fast in a very hot knob of butter.

Stir in enough flour to make a thick paste and fry it over aggressive heat until brown or at least golden.

Deglaze slowly with stock, working it in little by little, then pour faster; thin to taste.

Roll each sausage in the rendered grease for better browning; they should be mostly cooked before the batter goes in.

Season the gravy with Worcestershire, more garlic powder, plenty of pepper, the gelatin, soy sauce and a pinch of salt; pour into a gravy boat. Microwave for a minute before eating if needed.

Chop chives for garnish.

Pour batter into each cup two thirds of the way up at most, avoiding the sausage surface.

Bake in the very hot oven without the convection fan until the puddings stop puffing, then a couple of minutes more to cook the insides.

Sprinkle with chives and serve at once with lots of gravy; they deflate as they cool.