Toad in the Hole

I made this last night. Not exactly the healthiest but we had it with salad so it it evens out right? At least we didn't have potatoes with it like Tom said you usually do. It is a very easy, classic British dish. I'm going to try using the popover mix with it next time as its basically the same thing. Jamie Oliver adds fresh rosemary sprigs (instead of Thyme) which I bet would be good. Tom just wanted basic so I added a bit of dried herbs de provence. The onion gravy was so good I would make that for almost any meat dish. I used 1 red onion and added a bit of red wine to the recipe. Enjoy!

A British classic. Meaty sausages enveloped in crispy batter, plus, a special onion gravy to really top it off. We think it's better than mum's!

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Recipe by Good Food

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 40 mins

Ingredients

• 100g plain flour
• ½ tsp English mustard powder
• 1 egg
• 300ml milk
• 3 thyme sprigs, leaves only
• 8 plain pork sausages
• 2 tbsp sunflower oil
• 2 onions , peeled and sliced
• 1 tsp soft brown sugar
• 500ml beef stock

1. Make the batter: Heat oven to 220C/fan 200C/gas 7. Tip flour into the large mixing bowl and stir in the mustard powder with a good pinch of salt. Make a well in the centre, crack in the egg, then pour in a dribble of milk. Stir with a wooden spoon, gradually incorporating some of the flour, until you have a smooth batter in the well. Now add a bit more milk and continue stirring until all the milk and flour has been mixed together.
2. The batter is ready: You should now have a smooth, lump-free batter that is the consistency of double cream. Tip it back into the jug you measured your milk in, for easier pouring later on, then stir in the thyme. Use scissors to snip the links between your sausages, then drop them into a 20 x 30cm roasting tin. Add 1 tbsp of the oil, tossing the sausages in it to thoroughly coat the base of the tin, then roast in the oven for 15 mins.
3. Cook the batter: Take the hot tray from the oven, then quickly pour in the batter - it should sizzle and bubble a little when it first hits the hot fat. Put it back into the oven, then bake for 40 mins until the batter is cooked through, well risen and crisp. If you poke the tip of a knife into the batter in the middle of the tray it should be set, not sticky or runny.
4. Make the gravy: Soften the onions with the remaining oil in a large nonstick frying pan for about 20 mins, stirring often, until they are golden brown. Sprinkle in the sugar for the final 5 mins. Add the spoonful of flour, then cook, constantly stirring, for 2 mins, so it coats the onions and there is no dry flour left. Gradually pour in the stock, stirring well to make a smooth sauce. Bubble for 4-5 mins to thicken, then season. Cut the toad in the hole into large wedges and serve with the gravy spooned over.
5. EQUIPMENT: Large mixing bowl, measuring spoons, wooden spoon, measuring jug, scissors, 20 x 30cm shallow roasting tin, timer, knife, chopping board, large non-stick frying pan

Per serving

520 kcalories, protein 25g, carbohydrate 37g, fat 31 g, saturated fat 9g, fibre 2g, sugar 11g, salt 2.22 g