• Pre-heat the oven to 375 °F.
• In a large skillet, heat the olive oil.
• Add the sausages and cook until browned.
• In another large oven-proof skillet, melt the butter and swirl until the pan is thoroughly coated  If you don't want to use a skillet for baking, simply melt the butter and coat an oven-proof baking dish.  Set aside.
• In a large bowl, combine the eggs, mascarpone cheese, maple extract, almond milk, sweetener, almond flour and xanthan gum.  
• With an electric hand mixer, mix the ingredients on medium-high for one minute.  Optional:  You can combine the ingredients in a blender and blend for about 15 seconds or whisk briskly by hand for one minute.  Note: whisking by hand may not produce the same fluffiness of the finished product.
• To the buttered oven-proof skillet (or pan), add the batter.  Place the sausages and any other optional add-ins to the batter.
• Bake for 30 minutes.

For the gravy (*See Note)

• While the Toad in the Hole is baking, make the gravy!
• In the pan that browned the sausages, melt 2 tablespoons of butter, then add stock, mushrooms, onions, salt and pepper.
• Simmer until vegetables are tender, about 5 minutes.
• Add a small pinch of xanthan gum and salt and pepper to taste.
• If the gravy is too thin, add xanthan gum by small pinches until you reach desired thickness.  If you overdo the xanthan gum and it becomes too thick, add a bit more broth.
• Serve your delicious Toad in the Hole with a spoonful of the luscious gravy and enjoy!!