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PREP TIME: 10 minutes
COOK TIME: 50 minutes
BATTER CHILLING TIME: 1 hour
TOTAL TIME: 2 hours
SERVINGS: 4
nutrition (estimate)
Per Serving
Calories: 652kcal
Carbohydrates: 46g
Protein: 38g
Fat: 35gSaturated Fat: 18g
Cholesterol: 175mg
Sodium: 1345mg
Potassium: 482mg
Fiber: 2g
Sugar: 7g
Vitamin A: 376IU
Vitamin C: 4mg
Calcium: 112mg
Iron: 3mg
Ingredients
Toad in the hole
140 g plain all purpose flour
4 medium eggs
200ml whole milk
8 pork sausages
2 tbsp vegetable oil
¼ tsp salt
¼ tsp black pepper
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Red onion gravy
1 tbsp vegetable oil
1 tbsp unsalted butter
2 red onions - peeled and sliced thinly
2 tsp light brown sugar
2 tbsp plain - all-purpose flour
480 ml hot beef stock
1 tsp Worcestershire sauce
¼ tsp salt
¼ tsp black pepper
10 sprigs fresh thyme (OPTIONAL)
METHOD
- Make the Yorkshire pudding batter first by placing the flour in a jug and make a well in the centre.
- Add the eggs and stir together with a balloon whisk, folding the flour into the centre with the eggs bit-by-bit.
- Add in the milk and stir with a whisk until combined. It’s fine if it’s a little bit lumpy.
- Place the jug in the fridge for an hour or overnight to chill. This is important to allow the flour granules to swell. Cold batter hitting a very hot pan should result in a good rise.
- Preheat the oven to 220°C/425°F.
- Place the sausages in a large oven roasting dish and drizzle over the oil. Place in the oven and cook for roughly 15-20 minutes, turning occasionally, until sausages are browned all over.
- Take the Yorkshire pudding batter out of the fridge. Add in the salt and pepper and stir once more with a whisk.
- Open the oven door, and if safe to do so, using an oven glove carefully remove the roasting dish, be careful as the oil will be very hot. Quickly pour the batter into the roasting dish, around the sausages. Place the roasting dish back in the oven and close the door immediately and cook for roughly 25-35 minutes until risen and golden.
- In the meantime make the gravy. Place the oil and butter in a frying pan and heat over a medium heat, until the butter has melted.
- Add the peeled and thinly sliced onions and light brown sugar, and turn the heat down to medium-low. Cook the onions for roughly 15-20 minutes, stirring occasionally, until starting to caramelize.
- Sprinkle over the flour and stir to coat the onions. Cook for roughly 2 minutes to cook out the taste of the flour.
- 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.
- Serve the Pork Sausage Toad in the Hole with the red onion gravy and sprinkled with sprigs of fresh thyme. And deliciously served alongside some green vegetables such as peas and cabbage too.
