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toad in the hole with onion gravy

A recipe for a billowing golden toad in the hole with a time saving onion gravy recipe. The perfect cosy family meal.

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toad in the hole with onion gravy

Yields4 Servings

 300 ml Full fat milk
 4 Eggs
 250 g Plain flour
 1 tsp Sea salt flakes
 1 tsp Thymefresh or dried
 25 g Beef drippingor fat/oil with a high smoking point
 8 Good Quality Pork Sausages
Onion Gravy
 2 Onions
 120 ml Red vermouth
 150 ml Beef/chicken stock
 1 tbsp Plain flour

1

Preheat oven to 220°C. Prepare the batter by combing milk, eggs, flour, salt & thyme in a large jug. Whisking until smooth and lump free. Then set aside.

2

Heat the beef dripping or oil in a large roasting tin over a high heat. When hot add the sausage and brown on all sides.

3

Meanwhile, in a pan that is oven safe or small roasting tin heat another small bit of oil. Slice the onions in half(no need to peel) and place cut side down in the pan and allow to caramelize. When onions have began to caramelize, using tongs turn over and pour in red vermouth and beef stock. Transfer to the oven for 30 minutes.

4

Pour the batter around the sausages in the roasting tin and transfer to the oven for 34 - 40 minutes until it has billowed up and is golden brown.

5

When the onions have had there time in the oven quickly remove.
Remove the onions to a cutting board with tongs and allow to cool slightly. Place the gravy over a low heat on the hob. Whisk flour with a couple of tablespoons of water to make a runny lump free paste. Whisk this into the pan of gravy juices. Add a little water until it is to your desired gravy consistency.

6

As soon as the onion are cool enough to handle, remove the skins and chop finely and add back to the gravy pan. Taste and season accordingly. Pour into a gravy jug and set aside.

7

By the time gravy is ready the toad in the hole should be ready. Remove from the oven and serve immediately.

Ingredients

 300 ml Full fat milk
 4 Eggs
 250 g Plain flour
 1 tsp Sea salt flakes
 1 tsp Thymefresh or dried
 25 g Beef drippingor fat/oil with a high smoking point
 8 Good Quality Pork Sausages
Onion Gravy
 2 Onions
 120 ml Red vermouth
 150 ml Beef/chicken stock
 1 tbsp Plain flour

Directions

1

Preheat oven to 220°C. Prepare the batter by combing milk, eggs, flour, salt & thyme in a large jug. Whisking until smooth and lump free. Then set aside.

2

Heat the beef dripping or oil in a large roasting tin over a high heat. When hot add the sausage and brown on all sides.

3

Meanwhile, in a pan that is oven safe or small roasting tin heat another small bit of oil. Slice the onions in half(no need to peel) and place cut side down in the pan and allow to caramelize. When onions have began to caramelize, using tongs turn over and pour in red vermouth and beef stock. Transfer to the oven for 30 minutes.

4

Pour the batter around the sausages in the roasting tin and transfer to the oven for 34 - 40 minutes until it has billowed up and is golden brown.

5

When the onions have had there time in the oven quickly remove.
Remove the onions to a cutting board with tongs and allow to cool slightly. Place the gravy over a low heat on the hob. Whisk flour with a couple of tablespoons of water to make a runny lump free paste. Whisk this into the pan of gravy juices. Add a little water until it is to your desired gravy consistency.

6

As soon as the onion are cool enough to handle, remove the skins and chop finely and add back to the gravy pan. Taste and season accordingly. Pour into a gravy jug and set aside.

7

By the time gravy is ready the toad in the hole should be ready. Remove from the oven and serve immediately.

Toad in the Hole with Onion Gravy
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