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
Better version
Butcher's sausages, a rested batter and a proper onion gravy.
Per serving£2.13
Total cost£8.50
Time1 hr
Ingredients for 4
- 8 butcher's pork sausages
- 3 tbsp beef dripping
- Batter
- 140 g plain flour
- 3 eggs
- 200 ml whole milk
- 1 tsp wholegrain mustard
- salt and pepper , to taste
- Gravy
- 2 onions , thinly sliced
- 1 tbsp plain flour , for the gravy
- 500 ml beef stock
Method
- Whisk the flour, eggs, milk, mustard and seasoning into a smooth batter and rest at room temperature for 30 minutes.
- Heat the oven to 220C. Add the dripping and sausages to a roasting tin and roast for 12 minutes until sizzling.
- Pour the rested batter around the sausages and bake for 28-30 minutes until tall and crisp; do not open the door.
- Meanwhile soften the onions slowly until golden, stir in the flour, then add the stock and simmer to a glossy onion gravy.
- Serve the toad in the hole straight from the oven with the onion gravy.
Equipment
- roasting tin
- mixing bowl
- saucepan
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.
