Toad in the Hole

 

All products required for this recipe are available from the Bowtell's Farm Shop.

A tasty and economical mid-week supper – serves 2

For the purposes of this recipe we have used Bowtell's Cumberland Pork Sausages but you can choose any of other many varieties we make and stock in the Farm Shop


Pre-heat your oven to 220°c; Fan 200°; gas mark 7
You will need at baking tin 9" x 8" (20 x 30cm)

Ingredients
6 Bowtell's Cumberland Pork Sausages
100g/4oz plain flour plus good pinch of sea salt
½ tsp Dijon mustard
1 large free range egg
300ml/1/2pt milk
2 tbs sunflower oil
2 onions peeled and sliced
1 tsp soft brown sugar
500ml/18fl oz beef stock
1 tbs flour

Method
Place sausages in roasting tin with 1 tbs of the oil, shaking tin to coat evenly. Roast in a pre-heated oven for 15 mins.

Make the batter:
Sieve flour into mixing bowl with a good pinch of salt. Make a well in the centre. Crack the egg, add mustard and whisk with a fork. Add the milk. Pour this mixture into the well in the flour and stir with a wooden spoon until the flour is incorporated. The batter should be smooth with the consistency of double cream. Remove the roasting tin with the sausages from the oven. Quickly pour over the batter which will sizzle and bubble. Put back into the oven straightaway and bake for 40 minutes until the batter is well-risen and crisp.

Onion Gravy:
Soften the onions in a non-stick frying pan with the remaining tsp of oil for about 20 minutes stirring often until they are golden brown. Sprinkle over the sugar for the final 5 minutes. Add the flour and cook constantly stirring so it coats the onions and no trace of dry flour remains. Gradually add the stock, stirring well to make a smooth sauce. Simmer gently for 4 – 5 minutes to allow to thicken.

Serve the Toad in the Hole cut into wedges with mashed potatoes and vegetables of your choice. Spoon over the onion gravy and enjoy!