You can’t go wrong with this British classic. Premium butcher’s sausages and crispy Yorkshire pudding – delicious!
A few sage leaves
For the batter:
150g plain flour
A couple sprigs of thyme leaves
Good pinch salt
For the red onion gravy:
40g unsalted butter
1 red onion, sliced
1 tbsp brown sugar
2 tbsp flour
½ tsp mustard powder
500ml beef stock
Pre-heat the oven to 220ºC
First make the batter. Put the flour, salt, pepper & thyme in a bowl and whisk in the eggs. Gradually add the milk, continuing to whisk to get rid of any lumps and set aside to rest.
Put a little olive oil in a roasting tin, add the sausages and bake int the oven for 10-15 minutes.
Remove the roasting tin from the oven and pour the batter around the sausages and top with sage leaves. Return to the oven and cook for another 30 minutes.
Meanwhile make the gravy. Heat the butter in a pan, add the onion and brown sugar and cook on a low heat for 10 minutes to caramelise. Next, stir in the flour and mustard powder and cook for a couple of minutes before stirring in the beef stock. Season with Worcestershire sauce and salt.
Serve your toad in the hole with the onion gravy and some nice greens!