Toad  In The Hole

Toad In The Hole

  in  4  easy  steps

A British classic. Meaty sausages enveloped in crispy batter, plus a special onion gravy to really top it off with. We think it's better than mum's!

Ingredients

  • 100g plain flour
  • ½ tsp English mustard powder
  • 1 egg
  • 300ml milk
  • 3 thyme sprigs, leaves only
  • 1 packet of Traditonal English Pork Sausages ( Or spice things up with our Cumberland Pork Sausages)
  • 2 tbsp sunflower oil
  • 2 onions, peeled and sliced
  • 1 tsp soft brown sugar
  • 500ml beef stock       

Serves 4

Prep 20 mins

Cook 40 mins

  1. Make the batter: Heat oven to 220C/fan 200C/gas 7. Tip flour into a large mixing bowl and stir in mustard powder with a good pinch of salt. Make a well in the centre, crack in an egg, then pour in a dribble of milk. Stir with a wooden spoon, gradually incorporating some of the flour, until you have a smooth batter in the well. Now add a bit more milk and continue stirring until all the milk and flour has been mixed together.
  2. The batter is ready: You should now have a smooth, lump-free batter with consistency of double cream. Tip it back into the jug you measured your milk in, for easier pouring later, then stir in thyme. Use scissors to snip links between your sausages, then drop them into a 20 x 30cm roasting tin. Add 1 tbsp of the oil, toss sausages in it to thoroughly coat the base of the tin, then roast in the oven for 15 mins.
  3. Cook the batter: Take the hot tray from the oven, then quickly pour in the batter - it should sizzle and bubble a little when it first hits the hot fat. Put it back into the oven, then bake for 40 mins until the batter is cooked through, well risen and crisp. If you poke the tip of a knife into the batter in the centre of the tray, it should be set, not sticky or runny.
  4. Make the gravy: Soften onions with remaining oil in a large nonstick frying pan for about 20 mins, stirring often, until they are golden brown. Sprinkle in the sugar for the final 5 mins. Add spoonful of flour, then cook, constantly stirring, for 2 mins, so it coats the onions and there is no dry flour left. Gradually pour in the stock, stirring well to make a smooth sauce. Bubble for 4-5 mins to thicken, then season. Cut the toad in the hole into large wedges and serve with the gravy spooned over.

Contact Supreme Sausages

A: Unit 33 Monument Park Industrial Estate
Chalgrove
OXON
OX44 7RW
T: 01865 891 652
E: mail@supremesausages.co.uk


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