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Preheat your oven to 220°C. Heat a small oven-safe frying pan over medium heat, adding a spoonful of beef dripping. Once melted, add the sausages and cook, turning occasionally, until browned, about 5-7 minutes. Remove the sausages, add more beef dripping, and place the pan in the oven to heat the fat.
In a bowl, combine flour, salt, and white pepper. Add eggs and gradually whisk in milk until smooth. Carefully remove the pan from the oven, pour in the batter, and place the sausages in the centre.
Bake for 25-30 minutes until puffed up and golden brown, avoiding opening the oven to keep the batter from deflating.
For the gravy, cook diced bacon over medium heat in a large pan until it starts to brown. Add sliced red onions and cook for 5-10 minutes until softened. Add minced garlic and cook for 1 minute until fragrant, then add thyme leaves and cook briefly. Stir in Worcestershire sauce, pour in cider, and simmer until reduced by half. Add beef stock and simmer for 5 more minutes. Stir in wholegrain mustard and butter until smooth.
Serve the toad in the hole with the gravy & chopped chive to garnish.