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Toad in the hole with onion gravy

  • 4servings
  • 50minutes

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Source: www.goodtoknow.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 15ml/1tbsp vegetable oil

  2. 8 premium pork sausages

  3. 1 red onion, sliced

  4. 100g/4oz plain flour

  5. pinch of salt

  6. 4 large British Lion eggs

  7. 200ml/7floz milk

  8. 30ml/2tbsp vegetable oil

  9. 2 onions, sliced

  10. pinch of sugar

  11. 20ml/4tsp plain flour

  12. 425ml/3/4pt beef stock

Instructions Jump to Ingredients ↑

  1. Sift flour and salt into a large bowl and make a well in the centre. Add the eggs and a little milk and beat until smooth, gradually beat in the remaining milk to make a smooth batter. Leave to stand for 30 mins.

  2. Preheat the oven to 220C/Fan 200C/425F/Gas Mark 7. Divide the oil, sausages and onions between four shallow ovenproof dishes or 1 large roasting tin and toss to mix. Bake for 5 mins.

  3. Remove the sausages from the oven, turn them all over, then pour over the batter. Bake for 25-30mins or until the batter has risen and is crisp and golden.

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