All Recipes Beef/Veal

Toad in the Hole

Toad in the Hole

Serves: 4

8 large good-quality sausages
4 sprigs of fresh rosemary
2 large red onions, peeled and sliced
2 cloves of garlic, peeled and finely sliced
2 knobs of butter
Sunflower oil
6 tablespoons balsamic vinegar
1 level tablespoon good-quality vegetable stock
Powder or 1 vegetable stock cube
285ml milk
115g plain flour
A pinch of salt
3 eggs

Mix the batter ingredients together, and put to one side. I like the batter to go huge so the key thing is to have an appropriately sized baking tin, the thinner the better, as we need to get the oil smoking hot. Put 1cm of sunflower oil into a baking tin, and then place this on the middle shelf of your oven at its highest setting (240-250ºC/475ºF/gas 9). Place a larger tray underneath it to catch any oil that overflows from the tin while cooking. When the oil is very hot, add your sausages. Keep your eye on them and allow them to colour until lightly golden. At this point, take the tin out of the oven, being very careful, and pour your batter over the sausages. Throw a couple of sprigs of rosemary into the batter. It will bubble and possibly even spit a little, so carefully put the tin back in the oven, and close the door. Don’t open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising. Remove from the oven when golden and crisp.
For the onion gravy, simply fry off your onions and garlic in the oil.

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