Toad in the hole



For the batter
100 g plain flour
1 egg
150 ml milk
150 ml water

For the sausages
8 Eskort Gold Medal Pork Sausages
8 rashers Eskort Rindless Streaky Bacon
1 onion, thinly sliced
15 ml vegetable oil

For the gravy
30 ml olive oil
1 onion, thinly sliced
10 ml flour
10 ml English mustard
10 ml Worcestershire sauce
500 ml chicken stock
ground Black pepper
parsley, to garnish

Preheat to 200°C and grease a casserole dish with spray n cook.
Sift the flour into a mixing bowl, make a well in the centre and crack in the egg.
Beat lightly together, then gradually pour in half the milk and water, beating all the time to form a smooth batter.
Continue for 2 minutes, then stir in the remaining liquid and set aside.
Wrap a bacon rasher around each sausage then put them, spaced evenly apart into the casserole dish.
Scatter over the onion and drizzle with olive oil.
Place in oven and bake for 20 – 25 minutes until the bacon and sausages are starting to brown.
Remove from the oven and quickly pour the batter over the sausages.
Return to the oven for a further 25 – 30 minutes and bake until the batter is crisp and well risen.
Meanwhile, make the gravy by heating the olive oil in a large pan.
Add the onion and fry gently for 5 minutes until softened and lightly coloured.
Stir in the flour and cook for 1 minute.
Add the English mustard, Worcestershire sauce and chicken stock and bring to the boil, stirring. Simmer for 15 minutes, then taste and add salt and pepper if necessary.
Serve toad-in-the-hole with braised broccoli and generous amounts of gravy, garnished with chopped parsley.

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