Originally created as a way to stretch out meat in poor households, Toad in the Hole has become a firm and afforable favourite in British households. Delicious, fluffy batter paired with hearty pork sausages & lashings of rich onion gravy!
Instructions
- Preheat the oven to 220˚c/ gas mark 7
- To make the batter, sift the flour and salt into a small bowl.
Make a well in the centre, exposing the bottom of the bowl and break the eggs in.
- Using a wooden spoon, mix the eggs together gently then gradually draw in the flour from the sides as you mix, adding just enough milk to the egg to make a smooth paste.
- When all the flour has been incorporated, stir in the remaining milk. Cover the bowl and chill for about 30 minutes.
- Carefully peel and slice the onion.
- Melt the butter in a small saucepan then add the onion and plenty of salt and pepper.
- Cook over a low heat for about 10 minutes taking care to stir occasionally so that the onion does not stick and burn.
- Heat the oil in an ovenproof shallow dish in the oven. When really hot, add the sausages turn in the hot fat and put in the oven for about 5 minutes.
- Add the mustard to the batter and re-mix then pour it over the sausages.
- Scatter over the softened onion then wash, dry and rip up the sage leaves and scatter over the surface of the sausages in batter (or sprinkle over the dried sage)
- Bake on the top shelf of the oven for about 25 minutes or until the toad in the hole is risen and brown.
- Serve with lashings of rich onion gravy and mashed potatoes.