Toad in the hole
This traditional British classic is simply sausages and Yorkshire pudding, normally accompanied by a thick onion gravy. We are blessed to have a couple of quality butchers in the vicinity, as it does make a difference if you have a quality ‘banger’. Don’t skimp then and go down the Richmond route, as it will give a disappointing result. The dish is really easy to prepare and the batter can be made well in advance. This is always a firm favourite with kids – like me 🙂
Servings: people
Ingredients
- 100 ml Milk
- 100 grams Plain Flour
- 1 whole Egg
- 6 whole sausages quality ones
- 1 whole Onion peeled & diced
- 15 grams Butter
- 100 ml Red wine
- 1 stock cubes Beef stock
- Salt & Pepper
- 5 grams Rosemary teaspoon
- 3 grams Corn flour
- 5 ml olive oil teaspoon
| Recipe Cost: |
| Serving Cost: |
Prep Time: 10
Cook Time: 45 minutes
- Make the batter by mixing the flour, egg and milk together with a little salt. Whisk until the batter has a good consistency then refrigerate.
- Oil a deep baking tray, add the sausages and cook in a hot oven for 15 minutes.
- Pour in the batter - it will sizzle and return everything to the oven for 30 minutes. The batter will rise enveloping the sausages, hence the name Toad in the hole.
- Make the onion gravy. Slice the onions and fry in the button until they start to brown. Add the red wine and deglaze. Once the liquid has reduced by half, add the stock and rosemary and season with salt & pepper, then the corn flower to thicken the gravy.
- Serve with vegetables and enjoy.
Follow Us!
