Quick and Easy

Toad in the hole

A modern version of this popular British sausage dish.
Toad in the Hole

Toad in the Hole

4
45M

Ingredients

Onion gravy

Method

Toad in the hole

1.Slowly whisk the flour into the milk, then whisk in the eggs one by one until you have a lovely yellow batter. Add a pinch of salt and set to one side for at least an hour.
2.Put enough fat or oil into the bottom of a deep dish (it must have high sides as the batter will rise) so that it will cover about 1cm from the bottom. This is no time to skimp on fat or oil.
3.Place the dish in an oven heated to 240°C. Put the sausages in and put back in the oven until they are a light golden colour – but not fully cooked – for about 10 minutes.
4.At this stage, carefully remove the dish from the oven, making sure you don’t pour hot fat or oil all over yourself. Pour the batter all over the sausages.
5.Return to the hot oven and cook for about 20 minutes or until the batter has risen and is a very crisp golden brown.

Onion gravy

6.Saute the onions and garlic in the butter until they are soft and clear, but do not brown. This should take about five minutes.
7.Pour on 1 tablespoon of balsamic vinegar glaze – or, if you don’t have that, use 2 tablespoons of balsamic vinegar – and cook over a low heat until it’s thick and gluggy. Serve over the Toad in the hole.

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