Britishporkcomfort foodweekend

Toad in the Hole with Slow Onion Gravy

Name: Toad in the Hole with Slow Onion Gravy
Total time: 60 min
Yield: 4 servings
Cuisine: British
Ingredients: 8 pc Pork sausages; 150 g Plain flour; 3 pc Eggs; 200 ml Milk; 3 tbsp Vegetable oil; 2 pc Onions; 25 g Butter; 400 ml Beef stock; 3 sprigs Fresh thyme

Plump sausages baked in a tall, crisp Yorkshire batter, served with a sweet, sticky onion gravy.

60 minutesServes 4Medium

Ingredients

Pork sausages8 pc
Plain flour150 g
Eggs3 pc
Milk200 ml
Vegetable oil3 tbsp
Onions2 pc
Butter25 g
Beef stock400 ml
Fresh thyme3 sprigs

Method

01
Whisk 140 g of the flour with the eggs and a pinch of salt, then gradually whisk in the milk until smooth and leave the batter to rest for 20 minutes.
02
Meanwhile, heat the oven to 220C, put the sausages and oil in a roasting tin about 20 x 30 cm and roast for 15 minutes until browning and the fat is very hot.
03
Working quickly, pour the batter around the sausages and return the tin to the oven for 25 minutes without opening the door, until puffed, crisp and deep golden.
04
While it bakes, cook the thinly sliced onions in the butter over medium-low heat for 20 minutes until soft and sticky, then stir in the remaining flour and the thyme leaves, gradually add the stock and simmer for 5 minutes until thickened, and season.
05
Cut the toad in the hole into portions and serve straight away with plenty of gravy.

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