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
Contains alcohol
Ultimate version
Caramelised craft sausages, overnight batter and a red wine onion gravy.
Per serving£3.75
Total cost£15.00
Time1 hr 10 min
Ingredients for 4
- 8 craft Cumberland sausages , high meat content
- 4 tbsp beef dripping
- Batter
- 140 g plain flour , sifted
- 4 free-range eggs
- 220 ml whole milk , at room temperature
- 2 fresh thyme sprigs , leaves picked
- sea salt and black pepper , to taste
- Gravy
- 3 banana shallots , thinly sliced
- 1 tsp caster sugar
- 150 ml red wine
- 1 tbsp balsamic vinegar
- 600 ml fresh beef stock
- 1 tsp Dijon mustard
Method
- The day before, whisk the flour, eggs, milk, thyme and seasoning to a smooth batter and rest, covered, in the fridge overnight; bring to room temperature before baking.
- For the gravy, cook the shallots low and slow with the sugar for 20 minutes until deeply caramelised, then deglaze with the wine and balsamic and reduce by half.
- Add the beef stock and mustard and simmer to a rich, glossy gravy; keep warm.
- Heat the oven to 230C. Brown the sausages in the dripping in a roasting tin on the hob, then transfer to the oven for 8 minutes until the fat is smoking hot.
- Pour the room-temperature batter around the sausages in one go and bake for 30-35 minutes until dramatically risen, deep golden and crisp - never open the door.
- Rest for 2 minutes, then carve at the table and serve with the red wine shallot gravy.
Equipment
- heavy 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.
