Toad in the hole

Feast your eyes on thick pork sausages with onion gravy that even the saucepan lids will love!

Recipe «Toad in the hole» presented in category Recipes / Meat, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author sheff would need: 8 thick pork sausages, 2 tbsp olive oil, 1 cup plain flour, 1/2 tsp sea salt, 2 eggs, lightly beaten , 3/4 cup milk, 20g butter, 1 large brown onion, halved, thinly sliced , 1 tbsp chopped fresh rosemary leaves, 2 tbsp plain flour, 2 cups Massel beef stock, 1 tbsp redcurrant jelly, 1 tsp worcestershire sauce.

Ingredients:

• 8 thick pork sausages 
• 2 tbsp olive oil 
• 1 cup plain flour 
• 1/2 tsp sea salt 
• 2 eggs, lightly beaten 
• 3/4 cup milk 
• 20g butter 
• 1 large brown onion, halved, thinly sliced 
• 1 tbsp chopped fresh rosemary leaves 
• 2 tbsp plain flour 
• 2 cups Massel beef stock 
• 1 tbsp redcurrant jelly 
• 1 tsp worcestershire sauce 

Instructions

1. Preheat oven to 220°C/200°C fan-forced. Place sausages in a 6cm-deep, 25cm x 16cm (base) oval baking dish. Drizzle with oil. Bake for 10 to 15 minutes or until sausages start to brown.
2. Meanwhile, place flour, salt, egg and milk in a bowl. Whisk until smooth.
3. Working quickly, remove dish from oven. Pour batter into dish. Bake for 20 to 25 minutes or until batter is golden and puffed and sausages cooked through.
4. Meanwhile, make gravy Melt butter in a saucepan over medium-low heat. Add onion and rosemary. Cook, covered, for 5 minutes or until onion has softened. Increase heat to medium-high. Add flour. Cook, stirring, for 1 minute. Slowly add stock, stirring. Add jelly and worcestershire sauce. Bring to the boil, stirring. Reduce heat to medium-low. Simmer for 10 minutes or until slightly thickened.
5. Serve sausage mixture with gravy.