Toad in the Hole

• συνολικός χρόνος: 20 minutes

Υλικά

6-8 quality sausages

A few sprigs of rosemary

Stock cube

For the gravy:

40g butter

3 onions finely sliced

4 cloves of garlic smashed and finely sliced

Half a can of Guinness or a generous glass of red wine

A splash of quality vinegar

For the batter:

3 eggs

300ml Whole milk

1 TBS mustard – wholegrain or dijon

140g flour

Οδηγίες

Preheat your oven to 250 degrees Celsius. Start with the gravy. Fry the onions and garlic in butter until sweet and tender. Then pour in the Guinness or wine and bubble for a few minutes before adding a large glass of water and a stock cube. Make a quick roux by frying flour in butter, then add this to the gravy to thicken. Add pepper, salt and a splash of quality vinegar then taste to check your seasoning and adjust as necessary. Make the batter by simply whisking all the ingredients together in a large bowl, sifting the flour first to avoid lumps.

Choose a baking tray with nice steep sides and place in the oven to heat up with a few tablespoons of sunflower oil, when the oil is smoking hot, chuck in the sausages to quickly brown (don’t cook them too long at this stage). When the sausages are a nice colour and the oil is piping hot, throw in some herbs (rosemary, thyme or sage) and quickly pour in the batter. Don’t over fill, you only need a few cm’s. Get the tray back in the oven as fast as possible and don’t open the door for 15-20 minutes or it risks collapsing. It’s ready when the batter is beautifully risen, golden and crisp. Eat straight away with lots of the hot gravy and some mash if you’re really hungry.