Toad in the Hole
Toad in the hole is no laughing matter. Named for its resemblance to a toad popping its head out of — you guessed it — a hole, it is seriously delicious. Who can resist sausages nestled in crispy batter, slathered with a rich onion gravy? Not I, my friend. Not I.
Toad in the Hole
Toad in the Hole with onion gravy, mash and green beans
Persons
4
Ingredients
- 3/4 cup plus 1 Tbsp all-purpose flour
- 1/2 tsp Colman’s English mustard powder
- 1 1/4 cup milk
- 1 egg
- 1 tsp dried thyme
- 8 pork sausages
- Vegetable oil for greasing pan
For the gravy:
- 17 fl oz. beef stock
- 1 large onion, peeled and thinly sliced
- 1 Tbsp all-purpose flour
- 1 Tbsp vegetable oil
Instructions
- Pre-heat oven to 425℉. To make the batter, combine flour, mustard, and thyme. Add egg and then pour in milk, a bit at a time, until the batter is smooth and ingredients are blended.
- Place sausages in greased baking pan and roast for 10 minutes. Remove pan from the oven and pour in the batter. Sausages should be resting in the uncooked batter. Return it to the oven for an additional 45 minutes or until sausages are browned and batter is cooked and crisp.
- While toad in the hole is cooking, make the gravy. Sauté the onions in a tablespoon of oil until they are soft and golden. Add the flour and continue stirring for a minute. Pour in the stock slowly, whisking continually. Bring to a boil and simmer until gravy thickens. Season to taste with salt and pepper.
- Serve toad in the hole straight from the oven, passing gravy separately.
© 2023 Copyright 2020, James Munton - www.gbcooking.com
Looks good. Just wish I was not on this heart healthy diet. Love the new website.
Thanks, Glenn. That is a good point. I will try to add some healthy recipes soon.