Preheat oven to 220°C/Gas 7
To prepare the batter; sift the flour and mustard powder into a bowl and make a well in the centre. Beat the eggs with the milk and the water, tip the liquid into the well and incorporate the flour into the liquid and beat until you have a smooth batter. Season with sea salt and black pepper, place the bowl in the fridge for at least 30 minutes, the batter can be made hours in advance.
To prepare the pea crush; melt the butter in a small pan, add the shallots, thyme and sugar, fry gently until soft. Add the peas and chicken stock and cook until soft. Crush roughly with a potato masher, adjust the seasoning and keep warm.
Place the muffin tin on a baking sheet and brush the rapeseed oil into the bottom of each cup of the muffin holes. Put the muffin tin into the oven until the oil is very hot. Fill the cups just under two-thirds full with batter and bake for 10-15 minutes until golden brown, risen and crispy. Remove the toadies to a wire rack. Repeat the process, using up all of the batter.
Place the toadies on a baking sheet and top with the sausages, place back into the oven to heat and then top generously with the pea crush and serve.