Michael and Rachel's

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Toad in the Hole & Red Onion Gravy

Updated: 20 Nov 2018

Ingredients

  • 5 pork sausages
  • 60g plain flour
  • 1 egg and 1 yolk
  • 100ml whole milk
  • Gravy
  • 50g unsalted butter
  • 3 red onions, finely chopped
  • 4 shallots, finely sliced
  • 1 garlic clove
  • 1 tbsp plain flour, 1 tsp caster sugar
  • 1 tbsp red wine vinegar, 1 tbsp English mustard
  • Rosemary
  • 500ml chicken stock
  • Carrots / parsnips

Method

  1. Preheat the oven to 180C. Start by making the gravy. Heat the butter in a large pan until foaming, then add the onions, garlic, and shallots. Cook gently for 15-20 minutes until really soft and starting to caramelise. Turn up the heat and add the flour. Cook for 2-3 minutes, then add the sugar, vinegar and mustard. And the rosemary and stock; simmer briskly for 15 minutes until thickened. Season and keep warm.
  2. While the onions are cooking, put the sausages in a roasting tray and roast for 15-20 minutes until browned. Turn half way through cooking. If roasting carrots / parsnips, drizzle with garlic oil and put in the oven.
  3. While the sausages are cooking, make the batter. Put the flour in a bowl and make a well in the centre. Add the eggs and half the milk; whisk. Gradually add the remaining milk, season well, and leave to rest for 15 minutes.
  4. Increase the oven temperature to 200C. Add rosemary sprigs to the sausages then pour over the batter. Return to the oven for 20-25 minutes until the batter is cooked through and well puffed. Serve with the onion gravy and some vegetables.