You have to take my word for it. Toad In The Hole is delicious. The name is not delicious. No matter how I tried, the photographs are not really delicious. But, sausage cooked up in a lovely Yorkshire pudding batter cloaked with some tasty gravy IS delicious.
Toad In The Hole
150g (1 cup) plain flour
2 tsp Dijon mustard or English mustard
8 pork sausages
1 red onion, cut into thin wedges
Ingredients for caramelized gravy:
2 onions, halved and sliced
500ml beef stock
1. To make the gravy, cook the onions in a large knob of butter and a big pinch of salt, stirring until they are dark brown and caramelised (this will take about 30 minutes so be patient). Add the stock then simmer for 20 minutes.
2. To make the batter, add the eggs to the flour with a little milk then whisk until smooth. Add the rest of the milk and whisk in. Stir in the mustard and season.
3. Heat the oven to 400℉/200C/fan 180C/gas 6. Put the sausages and red onion into a large ovenproof dish or tin with plenty of room between the sausages and drizzle with 2 tbsp oil. Season then cook for 20-30 minutes until sausages are browned. Pour over the batter then put back in the oven for 30-40 minutes until puffed and golden.
4. Serve with the gravy.
Recipe from Olive Magazine
I’m sorry. Toad In The Hole, musically, makes my mind go in the gutter. It’s a lovely gutter, though.
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