Sunday, 22 January 2012

Toad-in-the-Hole with Onion Gravy

Regardless of the title of this post, no amphibian was harmed in the making of this dish.

Toad-in-the-hole is a British classic, and rightly so. Sausages in Yorkshire pudding, served with onion gravy, has to be the perfect comfort food for a Sunday winter's night.

Make sure you buy the best sausages you can afford - the Yorkshire pudding is adding carbohydrate, so the less bready-filler in the sausage the better. 80% pork is ideal.

Toad is a budgeters dream, and even with a rich onion gravy, this still only costs £2 per serving.

Serves 4



1 kg good quality sausages
2 tablespoons of sunflower oil
3 large eggs
100g plain flour
250ml milk
Pinches of salt and pepper

Preheat oven to 200c. Place sausages in a large roasting pan with the oil and cook until half done (approx 10 minutes). Mix the eggs and flour in a bowl until you have a thick paste. Add the milk bit-by-bit until you have a batter the thickness of double cream. Add the salt and pepper. Take the sausages out of the oven and quickly pour the batter into the roasting tray, ensuring the tray's temperature doesn't drop too much. Roast until the batter is golden and risen (approx 25 minutes). Serve with the onion gravy and maybe some steamed vegetables.


Onion Gravy


2 large onions, sliced and cut into half-moons
1 tablespoon of olive oil
Pinches of salt and pepper
1 teaspoon of dried thyme
1 tablespoon of plain flour
150ml red wine
300ml chicken or vegetable stock

In a covered saucepan, cook the onions with the oil and salt and pepper on a low heat until the onions are golden and translucent (30 minutes approx). Add the thyme and plain flour and form into a paste. Cook the paste for a further 5 minutes, stirring to prevent burning. Add the red wine bit-by-bit to ensure the sauce is lump-free, and turn the heat up. Boil away the alcohol and then add the stock. Cook the gravy for a further 10 minutes.

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