Mains
British
BritishToad in the Hole
A British classic of sausages baked in billowing Yorkshire pudding batter. The basic tier keeps it simple with value bangers, while the ultimate uses craft sausages, a rested batter and a rich red wine and onion gravy.
Nut-free
Budget version
Value sausages in a quick batter with instant gravy.
Per serving£1.13
Total cost£4.50
Time45 min
Ingredients for 4
- 8 value pork sausages
- 3 tbsp vegetable oil
- Batter
- 140 g plain flour
- 3 eggs
- 200 ml milk
- salt and pepper , to taste
- To serve
- 1 instant gravy granules sachet , made up to 300ml
Method
- Heat the oven to 220C. Whisk the flour, eggs, milk and seasoning into a smooth batter.
- Pour the oil into a roasting tin, add the sausages and roast for 10 minutes until the fat is sizzling.
- Carefully pour the batter around the sausages and return to the oven for 25 minutes until risen and golden.
- Meanwhile make up the instant gravy with boiling water.
- Serve the toad in the hole cut into portions with the gravy poured over.
Equipment
- roasting tin
- mixing bowl
The three ways, side by side
Budget
Value sausages in a quick batter with instant gravy.
Better
Butcher's sausages, a rested batter and a proper onion gravy.
Ultimate
Caramelised craft sausages, overnight batter and a red wine onion gravy.
