July 06, 2021
Toad in the Hole
You can’t go wrong with this British classic. Premium butcher’s sausages and crispy Yorkshire pudding – delicious!
Serves 3
Ingredients
6 sausages
Olive oil
A few sage leaves
For the batter:
150g plain flour
4 eggs
200ml milk
A couple sprigs of thyme leaves
Good pinch salt
Black pepper
For the red onion gravy:
40g unsalted butter
1 red onion, sliced
1 tbsp brown sugar
2 tbsp flour
½ tsp mustard powder
500ml beef stock
Worcestershire sauce
Salt
Method
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Pre-heat the oven to 220ºC
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First make the batter. Put the flour, salt, pepper & thyme in a bowl and whisk in the eggs. Gradually add the milk, continuing to whisk to get rid of any lumps and set aside to rest.
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Put a little olive oil in a roasting tin, add the sausages and bake int the oven for 10-15 minutes.
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Remove the roasting tin from the oven and pour the batter around the sausages and top with sage leaves. Return to the oven and cook for another 30 minutes.
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Meanwhile make the gravy. Heat the butter in a pan, add the onion and brown sugar and cook on a low heat for 10 minutes to caramelise. Next, stir in the flour and mustard powder and cook for a couple of minutes before stirring in the beef stock. Season with Worcestershire sauce and salt.
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Serve your toad in the hole with the onion gravy and some nice greens!