Toad in the Hole

toad in the hole

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.

Submitted by Admin on Mon, 24/10/2022 - 16:51