Toad in the hole
- 12 organic Old-Spot or Cumberland Sausages (2 x 450g packs should do)
- 200g /8oz flour
- 8 eggs
- 1 pint milk
- Vegetable Oil / Beef Dripping
Reduction / Gravy
For the sauce:
- 3 onions, peeled and sliced
- 25g butter
- 100ml madeira
- 25ml sherry
- 500ml beef stock
- 2 tablespoons brown sugar / honey
Whisk the flour in a large bowl , add eggs and milk until and continue whisking until thoroughly mixed. Leave mixture in a fridge overnight.
Preheat the oven to 225°C/Gas 7/430°F. Place a frying pan over a medium heat, add 25g of dripping and, once the dripping is melted, fry the sausages until they are coloured nicely.
Place the remaining oil / beef dripping in 20 x 30 cms baking tray and heat in the oven until smoking hot.
Add the sausages to the baking tray. Give the batter a whisk and pour over the sausages.
Cook for 30 minutes, then reduce the heat to 180°C and continue to cook for another 15 minutes.
To make the reduction fry the onions over a low to medium heat until they are caramelised. Add the Madeira, sherry, stock and brown sugar/honey, bring the boil and reduce by half.
Serve a large spoonful of the toad in the hole on a plate and pour over the onion sauce.