Toad in the Hole with Onion Gravy
Toad in the Hole is a combination of sausages and Yorkshire pudding batter, baked together until puffy and crisp. A delicious and easy lunch, especially when served with mustard onion gravy!
Ingredients
Serves: 2
- 4 sausages
- Batter
- 80g plain flour
- 1 egg
- salt and pepper to taste
- 1/3 cup (80ml) milk
- Onion Gravy
- 1 thinly sliced onion
- 1 tablespoon vegetable oil
- 1 teaspoon caster sugar
- 1 cup (250ml) beef or chicken stock
- 1 tablespoon Worchestershire sauce
- 1 teaspoon mustard powder
- 1 tablespoon flour
Directions
Preparation:10min ›
Cook:45min ›
Ready in:55min
- Preheat oven to 220 degrees C.
- Sift the flour into a bowl, crack the egg in the centre and add salt and pepper to taste. Gradually whisk in the milk until smooth. It can stand a while.
- Coat the sliced onion in oil and sugar and spread over a baking tray. Put the sausages in a Pyrex glass bowl or a heavy bottomed roasting pan and put both in the oven.
- When the sausages are cooked (10-15 minutes) add a spoon of oil then pour in the batter. Return to the oven and bake 30 minutes.
- Heat the stock in a small saucepan. Add the Worchestershire sauce and mustard powder. When the onions are blackening, sprinkle them with the flour and add them to the stock, stirring with a fork until smooth.
- Serve the sausages and batter with the onion gravy poured on top.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(2)
Reviews in English (2)
I'm a British ex-pat living in Australia who gets the occasional bout of homesickness. This dish is an excellent cure! Equally good without the gravy. My Aussie hubbie enjoys it too, so it's gone into our dinner rotation. Best eaten with a glass of Boddington's or Newcastle Brown Ale. - 11 Oct 2014
This is a good recipe but good Yorkshire pudding requires very hot oil to be added to the batter before pouring over the sausages, don't just 'add a spoon of oil'. - 05 Oct 2013