Toad in the Hole
TOAD IN THE HOLE
This is an ever popular, classic dish which is great for a winter weekday evening. Use whichever type of sausages you prefer – but make sure they are really good quality “butchers’” sausages. If you’re pushed for time, you could make the batter in advance and pop it into the fridge, so that the dish can be quickly assembled when needed.
250g Plain Flour
1 scant teaspoon dried English Mustard
8 “Gloucester” (or your current favourite)
1 red onion, sliced
1 tablespoon olive oil
- You will need to turn the oven up to 220°C for this recipe – batters require a higher temperature to get a good result.
- Sieve the flour and mustard into a bowl and make a “well” in the centre.
- Beat the eggs and milk together, then pour gradually into the centre of the flour, whisking all the time to make a batter, which has a “dropping” consistency.
- Using a deep, metal tray, melt the olive oil and butter on the hob and then add the sliced onion. Sweat for a few minutes, without colouring them and then add the sausages. Keep turning the sausages, so that they brown all over.
- Once browned, pour the batter over the sausages - the sausages should be half covered. Place in the oven and bake for approx. 40-45 minutes. The batter will rise like Yorkshire Puddings and go extremely crisp on the top.
- Test the Sausages to make sure they are cooked (when the juices run clear they are ready). Serve piping hot from the oven, accompanied by some sautéed cabbage or peas and a rich gravy.