Toad-in-the-Hole (with onion gravy)Course: Main CourseCuisine: BritishDifficulty: medium
True British comfort food, served with red onion gravy. The Lincolnshire sausages give the dish that extra herby taste. Delicious
8 Lincolnshire Pork Sausages
225 g of plain flour sifted
3 large free range eggs
300 ml of milk
3 tbs of olive oil
Pinch of salt and pepper
2 large red onions thinly sliced
500 ml beef stock or beef stock cubes in 500 ml of hot water
1 tbsp plain four
splash of Worcestershire Sauce
- Heat the oven to 200C/400F/Gas Mark 6
- First make the batter by whisking together the eggs and milk, then add the sifted flour and seasoning.
- Leave to rest for 60 minutes in the refrigerator
- Place the baking tray (see notes) in the oven to warm, then add the oil to the tray and place back in the oven for 5 minutes
- Pull the rack out of the oven and add the sausages to the tray, replace in the oven and let the sausages cook for about 10/15 minutes, turning them so all sides to brown off.
- Remove the Yorkshire batter from the fridge and give it a quick whisk
- The baking tray should be very hot by now, pull the oven rack out and pour the batter mix into the tray all around and over the sausages.
- Carefully push the oven rack back and do not open the oven door for 25 minutes.
- You can have a peek at 25 minutes to see if the batter has risen nicely and is a nice golden brown. Open the oven door very slowly, check the toad and if you think you need more time close the oven door very gently to avoid a sudden rush of cold air into the oven.
- For the Onion Gravy
- Add a knob of butter to a deepish pan and add the sliced onions
- Sweat the onions off until soft and translucent
- add the flour and gently combine with the onions, let the flour cook out for a minute or two
- Gradually pour in the beef stock, stirring continuously, bring to the boil, then turn down to a simmer and let the gravy thicken
- Stir in a splash of Worcestershire sauce and serve over the Toad in the Hole
- Top Tips
- ** A metal baking tray is best used for this dish as you want the baking tray and the oil as hot as possible to create a nicely risen crisp Yorkshire Pudding