Sausages in Yorkshire Pudding

Prepare the batter mixture by combining eggs, salt, pepper, and cayenne in a large bowl. Gradually add 1 cup plus 1 tablespoon of flour and mix until the batter is extremely smooth with no lumps present. Then, incorporate milk into the mixture and whisk until it's perfectly combined. Finally, add water to the batter and mix thoroughly before covering the bowl with a lid and letting it rest at room temperature for 1 hour.

Prepare the sausages by heating a generous amount of vegetable oil in a skillet over medium-high heat. Once the oil is hot, add the sausages and cook until they're nicely browned on both sides, taking approximately 2 to 3 minutes per side. Remove the sausages from the heat and transfer them to a buttered 9x12- or 9x13-inch baking dish. Carefully pour the remaining oil from the skillet over the sausages, ensuring they're evenly coated.

Begin preparing the onion gravy by melting butter in the same skillet over medium-high heat. Add sliced onions and a pinch of salt, then sauté until they're soft and starting to develop a rich brown color, taking around 5 to 6 minutes.

While the onions are cooking, pour the prepared batter mixture in and around the sausages. Place the baking dish in a cold oven and adjust the temperature to 500 degrees F (260 degrees C). Set the oven timer for 30 minutes.

During the cooking process, finish preparing the onion gravy by stirring in flour and cooking for approximately 2 minutes. Whisk in chicken broth and return the gravy to a gentle simmer. Add Worcestershire sauce and balsamic vinegar, then continue to simmer until the gravy thickens up and reduces, taking around 5 minutes. Reduce the heat to low and stir in chopped green onions. Taste and adjust the seasoning as needed.

When the timer goes off, remove the toad in the hole from the oven; it should be nicely browned and puffed. Spoon the prepared onion gravy over the sausages, garnishing with chopped green onions and chives. Serve with an abundance of gravy on the side.