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TOAD in the HOLE with ONION GRAVY - 25 minutes ~ Serves 4
For the toad in the hole:
6 good quality tasty sausages – pork
and leek are ideal
1 tbsp olive oil
2-3 eggs, beaten
100g plain flour
4 oz milk
1 tsp wholegrain mustard
For the onion gravy:
2 tsp olive oil
1 onion, sliced
1 pork stock cube
3 tbsp red wine
2 tbsp balsamic vinegar
2 tsp Worcestershire sauce
Preheat the oven to 180C.
Heat a small frying pan and add the sausages to brown, for 4-5 minutes.
Place the oil into an oven proof dish, and place in the preheated oven, while you make the batter.
To make the batter, place the equal quantities of egg, flour and milk into a large mixing bowl.
Whisk thoroughly, then add the mustard and whisk to combine.
Take the dish from the oven. Add the browned sausages, and pour in the batter mix.
Place back in the oven for 10-12 minutes, or until cooked and golden.
To make the onion gravy, heat the olive oil in a saucepan, over a moderate heat, add the sliced
onion, cover with a lid and sweat for 3-4 minutes, until softened.
Remove the lid and fry for a further minute or two, then crumble in the stock cube, and add the
red wine, balsamic vinegar and Worcestershire sauce. Continue cooking the gravy for 3-4 minutes.
Place the toad in the hole onto a serving plate, pour the onion gravy over the top, to serve.
Print
For the toad in the hole:
6 good quality tasty sausages – pork
and leek are ideal
1 tbsp olive oil
2-3 eggs, beaten
100g plain flour
4 oz milk
1 tsp wholegrain mustard
For the onion gravy:
2 tsp olive oil
1 onion, sliced
1 pork stock cube
3 tbsp red wine
2 tbsp balsamic vinegar
2 tsp Worcestershire sauce
Preheat the oven to 180C.
Heat a small frying pan and add the sausages to brown, for 4-5 minutes.
Place the oil into an oven proof dish, and place in the preheated oven, while you make the batter.
To make the batter, place the equal quantities of egg, flour and milk into a large mixing bowl.
Whisk thoroughly, then add the mustard and whisk to combine.
Take the dish from the oven. Add the browned sausages, and pour in the batter mix.
Place back in the oven for 10-12 minutes, or until cooked and golden.
To make the onion gravy, heat the olive oil in a saucepan, over a moderate heat, add the sliced
onion, cover with a lid and sweat for 3-4 minutes, until softened.
Remove the lid and fry for a further minute or two, then crumble in the stock cube, and add the
red wine, balsamic vinegar and Worcestershire sauce. Continue cooking the gravy for 3-4 minutes.
Place the toad in the hole onto a serving plate, pour the onion gravy over the top, to serve.
Print
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Toad in the Hole with Onion Gravy
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