Toad in the Hole with Onion Gravy
Published in Family Favourites, Meat Dishes
Serve immediately with onion gravy or fresh tomato sauce with basil, and a green vegetable.
Ingredients:
- 500 g pork sausages
- 175 g flour
- ¼ tsp salt
- grinding of black pepper
- 3 eggs
- 300 ml milk and water mixed
- 2 tbl dripping or 3 tbl vegetable oil
Ingredients: Onion Gravy:
- 3 tbl vegetable oil
- 3 onions, finely sliced
- 1 tbl flour
- 600 ml chicken or vegetable stock
Preparation:
- Brown the sausages all over and halve them – it isn’t necessary to cook them through at this stage.
- Sieve flour and salt into a bowl, make a well in the middle. Break the eggs into the well and with a hand whisk incorporate the eggs into the flour adding the milk and water mixture as you go.
- Alternatively, drop everything into a food processor and using the pulse button at first, blitz the whole lot together until it forms a smooth batter. Guess which method I use?
- In either case allow the batter to rest for about 30 minutes.
- Put the dripping or oil into a fairly shallow baking pan, and heat it at about 220 C for a couple of minutes.
- Take it out of the oven, and working quickly, pour the batter into the hot fat and arrange the sausages in the batter.
- Return to the oven and bake for about 30 – 35 minutes, until puffed and browned.
- To prepare the onion gravy, cook the onions in the oil until they are soft and lightly browned. Stir in the flour, salt and pepper and cook for 2 minutes. Slowly stir in the stock, bring to the boil, and taste for seasoning. Add a little gravy browning if you want the gravy to look more appetising.
Serves about 6.
