Believe it or not this is my take on the traditional toad in the hole.
The sausages were split and infused with stilton then wrapped in bacon.
Baked in a large dish until half cooked before being smothered in super thinly sliced onion; then of course, drowned in batter.
Half way through baking I added a bread and mexican hot cheese crust which turned out better than I could have imagined.
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