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How to make Toad in the hole

Yield = 4
Prep time: 0:20
Cook time: 0:40
Total time: 1:00

Ingredients

  • 8 (775g) thick pork sausages
  • 2 tablespoons olive oil
  • 1 cup plain flour
  • 1/2 teaspoon sea salt
  • 2 eggs, lightly beaten
  • 3/4 cup milk

Onion gravy

  • 20g butter
  • 1 large brown onion, halved, thinly sliced
  • 1 tablespoon chopped fresh rosemary leaves
  • 2 tablespoons plain flour
  • 2 cups Massel beef stock
  • 1 tablespoon redcurrant jelly
  • 1 teaspoon worcestershire sauce

Method

  • Step 1 Preheat oven to 220°C/200°C fan-forced. Place sausages in a 6cm-deep, 25cm x 16cm (base) oval baking dish. Drizzle with oil. Bake for 10 to 15 minutes or until sausages start to brown.
  • Step 2 Meanwhile, place flour, salt, egg and milk in a bowl. Whisk until smooth.
  • Step 3 Working quickly, remove dish from oven. Pour batter into dish. Bake for 20 to 25 minutes or until batter is golden and puffed and sausages cooked through.
  • Step 4 Meanwhile, make gravy Melt butter in a saucepan over medium-low heat. Add onion and rosemary. Cook, covered, for 5 minutes or until onion has softened. Increase heat to medium-high. Add flour. Cook, stirring, for 1 minute. Slowly add stock, stirring. Add jelly and worcestershire sauce. Bring to the boil, stirring. Reduce heat to medium-low. Simmer for 10 minutes or until slightly thickened.
  • Step 5 Serve sausage mixture with gravy.