Prep time: 10 mins | Cook time: 55 mins | Serves: 4
Whenever I am feeling English, I always throw this toad-in-the-hole together. This is classic English with sausage links in a simple batter. A great one-dish meal is excellent for brunch and entertaining. I love to serve this easy one-dish meal with mashed potatoes, simple peas, carrots, or steamed broccoli. Although, this is great on its own.
Ingredients
Batter:
150ml semi-skimmed milk
100 g. plain flour
2 eggs
Toad:
8 pork sausages
1 onion, finely sliced
1 tbsp vegetable oil
Gravy:
1 onion, finely sliced
1 tbsp vegetable oil
2 tsp plain flour
2 tsp English mustard
2 tsp Worcestershire sauce
1 vegetable stock cube, made up to 300ml
TO MAKE EASY TOAD-IN-THE-HOLE
Step 1: Ready the oven and preheat it to gas at 7, 220 degrees C or fan, 200 degrees C.
Step 2: Place the flour on a boil, then slowly stir in the milk, beating until smooth.
Step 3: Place the sausages in an ovenproof baking dish. Scatter the sliced onions over the sausages and drizzle with oil. Roast in the preheated oven for approximately 15 minutes.
Step 4: Remove the dish out of the oven and pour the batter over and around the sausages. Return to the oven and continue to cook for additional 35 minutes or the sausages are cooked through and the top of the batter is golden.
Step 5: To make the gravy, add the oil to a frying pan or saucepan. Add the remaining onion to the hot oil and fry for approximately 5 minutes or until golden. Sprinkle the flour over the onion and continue to cook, stirring until thick. Then, add the mustard followed by the Worcestershire sauce. Gradually add in the stock and stir until smooth and thick.
Step 6: Enjoy the toad-in-the-hole right away with the gravy.
Note:
Feel free to use any sausages from flavoured pork sausages, lower-fat alternatives, or vegetarian sausages.
Ingredients
- Batter:
- 150ml semi-skimmed milk
- 100 g. plain flour
- 2 eggs
- Toad:
- 8 pork sausages
- 1 onion, finely sliced
- 1 tbsp vegetable oil
- Gravy:
- 1 onion, finely sliced
- 1 tbsp vegetable oil
- 2 tsp plain flour
- 2 tsp English mustard
- 2 tsp Worcestershire sauce
- 1 vegetable stock cube, made up to 300ml
Instructions
Step 1: Ready the oven and preheat it to gas at 7, 220 degrees C or fan, 200 degrees C.
Step 2: Place the flour on a boil, then slowly stir in the milk, beating until smooth.
Step 3: Place the sausages in an ovenproof baking dish. Scatter the sliced onions over the sausages and drizzle with oil. Roast in the preheated oven for approximately 15 minutes.
Step 4: Remove the dish out of the oven and pour the batter over and around the sausages. Return to the oven and continue to cook for additional 35 minutes or the sausages are cooked through and the top of the batter is golden.
Step 5: To make the gravy, add the oil to a frying pan or saucepan. Add the remaining onion to the hot oil and fry for approximately 5 minutes or until golden. Sprinkle the flour over the onion and continue to cook, stirring until thick. Then, add the mustard followed by the Worcestershire sauce. Gradually add in the stock and stir until smooth and thick.
Step 6: Enjoy the toad-in-the-hole right away with the gravy.
Notes
Feel free to use any sausages from flavoured pork sausages, lower-fat alternatives, or vegetarian sausages.
