Nicky's Kitchen SanctuaryToad in the hole with red onion gravy
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Ingredients
Serves 4- 10 sprigs fresh thyme ((optional))
- 2 medium red onions (peeled and sliced thinly)
- 4 medium eggs
- 480 ml (2 cups) hot beef stock (try to use a good quality stock for the best flavour)
- 8 good quality thick pork sausages
- 1 tsp Worcestershire sauce
- 200 ml (3/4 cup + 1 tbsp) semi-skimmed (half-fat) milk
- 1 tbsp unsalted butter
- 1/4 tsp black pepper
- 1/4 tsp salt
- 140 g (1 cup + 1 tbsp) plain (all-purpose) flour
- 2 tbsp plain (all-purpose) flour
- 2 tsp light brown sugar
- 1 tbsp neutral oil
- 2 tbsp neutral oil (a high smoke-point il - I use avocado, rapeseed or vegetable oil)
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Steps
- Step 1
Make the yorkshire pudding batter first. Place the flour in a jug and make a well in the centre.
- Step 2
Add the eggs and stir together with a balloon whisk, bringing the flour into the centre with the eggs bit-by-bit.
- Step 3
Add in the milk and stir with a whisk until combined. It’s fine if it’s a little bit lumpy.
- Step 4
Place the jug in the fridge for an hour (up to overnight) to chill. This is important to allow the flour granules to swell (also, cold batter hitting a very hot pan should result in a good rise).
- Step 5
Preheat the oven to 220C/425F (fan).
- Step 6
Place the sausages in a large baking dish (see note 1) and drizzle over the oil. Place in the oven and cook for 15-20 minutes, turning occasionally, until browned all over.
- Step 7
Take the Yorkshire pudding batter out of the fridge. Add in the salt and pepper and stir once more with a whisk.
- Step 8
Open the oven door, and if safe to do so(* note 1), pull out the tray and quickly (be careful, the oil will be very hot!), pour the batter into the baking dish, around the sausages. Close the door immediately and cook for 25-35 minutes until risen and golden.
- Step 9
Meanwhile make the gravy.
- Step 10
Place the oil and butter in a frying pan (skillet) and heat over a medium heat, until the butter has melted.
- Step 11
Add the onions and sugar, and turn the heat down to medium-low. Cook the onions for about 15-20 minutes, stirring occasionally, until starting to caramelize.
- Step 12
Sprinkle over the flour and stir to coat the onions. Cook for 2 minutes to cook out the taste of the flour.
- Step 13
Add in the hot beef stock slowly, whilst stirring all the time with a whisk, until the gravy thickens. Add a splash of Worcestershire sauce and season with salt and pepper.
- Step 14
Serve the Toad in the Hole with the red onion gravy and sprinkled with sprigs of fresh thyme. I like to serve mine with greens such as peas and cabbage too.
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Make the yorkshire pudding batter first. Place the flour in a jug and make a well in the centre.
Source: Nicky's Kitchen Sanctuary
