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Preheat the oven to 220c / 425F.
Make the batter by combining the eggs, flour, and a pinch of salt in a bowl. Whisk until combined, then gradually add in the milk, whisking as you go until a smooth batter is formed. Set aside.
Wrap the sausages in streaky bacon, overlapping slightly as you wrap the sausage with bacon. Repeat for all 6 sausages.
Add 2 tablespoon of vegetable oil to a 9x11 inch deep baking tin and arrange your pigs in blankets in the tray. Place in the oven for 10 minutes.
Remove the tray from the oven and pour the batter over and around the pigs in blankets. Place back in the oven for 30 minutes or until the batter is really puffed up and golden brown (this may take another 10 minutes depending on the oven). Do NOT open the oven before 25 minutes, otherwise the batter might sink and lose shape.
Once the batter is golden brown and the pigs in blankets are a gorgeous colour, remove from the oven.
Divide your pigs in blankets toad in the hole between 4 plates and then serve with your wholegrain mustard gravy and chives. Enjoy!!