Recipe: Delicious Toad in the hole & Onion Gravy

Toad in the hole & Onion Gravy. Toad in the hole or sausage toad is a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with onion gravy and vegetables. Historically, the dish has also been prepared using other meats, such as rump steak and lamb's kidney. Usually in America, toad in the hole refers to an egg cooked in the hole cut out of a piece of bread.

Hearty, comforting toad in the hole makes an easy midweek meal. Whip up a batch of batter for Nigel Slater's ultimate toad with pork sausages or Brian You've got to love a warming toad-in-the-hole recipe when there's a nip in the air. Skip the garlic cabbage if you like and serve with another green. You can have Toad in the hole & Onion Gravy using 18 ingredients and 14 steps. Here is how you cook it.

Ingredients of Toad in the hole & Onion Gravy

1. It's of Toad in the hole.
2. You need 140 g of plain Flour.
3. You need 4 of medium eggs.
4. Prepare 200 ml of semi skimmed milk.
5. Prepare 8 of good quality sausages.
6. Prepare 2 tbsp of vegetable oil.
7. Prepare 1/4 tsp of salt.
8. You need 1/4 tsp of black pepper.
9. It's of Red onion gravy.
10. Prepare 1 tbsp of vegetable oil.
11. Prepare 1 tbsp of unsalted butter.
12. It's 2 of red onions - peeled and sliced.
13. You need 2 tsp of light brown sugar.
14. It's 2 tbsp of plain flour.
15. Prepare 480 ml of beef stock.
16. You need 1 tsp of Worcestershire sauce.
17. You need 1/4 tsp of salt.
18. It's 1/4 tsp of black pepper.

Serve at the table with the Toad in the hole, mashed potatoes, greens and baked beans or maybe a green salad if you're feeling a little guilty! This toad-in-the-hole recipe is easy and delicious, perfect for a quick lunch or dinner. Find more recipe inspiration at BBC Good Food. Tip the flour into a bowl with ½ tsp salt, make a well in the middle and crack the eggs into it.

Toad in the hole & Onion Gravy instructions

1. Make the yorkshire pudding batter first. Place the flour in a jug and make a well in the centre..
2. Add the eggs and stir together with a balloon whisk, bringing the flour into the centre with the eggs bit-by-bit..
3. Add in the milk and stir with a whisk until combined. It’s fine if it’s a little bit lumpy..
4. Place the jug in the fridge for an hour (up to overnight) to chill. This is important to allow the flour granules to swell (also, cold batter hitting a very hot pan should result in a good rise)..
5. Preheat the oven to 220C/425F..
6. Place the sausages in a large baking dish and drizzle over the oil. Place in the oven and cook for 15-20 minutes, turning occasionally, until browned all over..
7. Take the Yorkshire pudding batter out of the fridge. Add in the salt and pepper and stir once more with a whisk..
8. Open the oven door, and if safe to do so, pull out the tray and quickly (be careful, the oil will be very hot!), pour the batter into the baking dish, around the sausages. Close the door immediately and cook for 25-35 minutes until risen and golden..
9. Meanwhile make the gravy..
10. Place the oil and butter in a frying pan and heat over a medium heat, until the butter has melted..
11. Add the onions and sugar, and turn the heat down to medium-low. Cook the onions for about 15-20 minutes, stirring occasionally, until starting to caramelize..
12. Sprinkle over the flour and stir to coat the onions. Cook for 2 minutes to cook out the taste of the flour..
13. Add in the hot beef stock slowly, whilst stirring all the time with a whisk, until the gravy thickens. Add a splash of Worcestershire sauce and season with salt and pepper..
14. Plate up and serve..

Use an electric whisk to mix it together, then slowly add the milk, whisking all. Cook them in Yorkshire pudding batter to make this traditional dish that children love. Gradually mix in the rest of the milk until a smooth batter is achieved. Toad in the hole is sausages baked in Yorkshire Pudding, like this: The resulting concoction exhibits a synergy of savouriesness and is, when done befittingly, something of a chef d'ouevre of the culinary arts. Toad-in-the-hole is a fairly simple dish, it is just sausages in a Yorkshire pudding batter.