Toad-in the-hole with tomato and onion gravy

Recipes / Meat

Serve up a classic family favourite with this tasty sausage bake served with tomato and onion gravy.

Recipe «Toad-in the-hole with tomato and onion gravy» presented in category Recipes / Meat, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author sheff would need: 1 cup plain flour, 3 Coles Brand Australian free range eggs, 300ml milk, 1 tbsp Coles Brand Dijon mustard, 1 1/2 tbsp olive oil , 8 Farm Foods outback spirit sausages, 1/3 cup vegetable oil, 1 tbsp rosemary leaves , 1 tbsp fresh thyme leaves, 1 red onion, sliced, 2 x 160g pkts Masterfoods traditional gravy, 2 tbsp tomato chutney, Steamed green beans, to serve.

Ingredients:

  • 1 cup plain flour 
  • 3 Coles Brand Australian free range eggs 
  • 300ml milk 
  • 1 tbsp Coles Brand Dijon mustard 
  • 1 1/2 tbsp olive oil 
  • 8 Farm Foods outback spirit sausages 
  • 1/3 cup vegetable oil 
  • 1 tbsp rosemary leaves 
  • 1 tbsp fresh thyme leaves 
  • 1 red onion, sliced 
  • 2 x 160g pkts Masterfoods traditional gravy 
  • 2 tbsp tomato chutney 
  • Steamed green beans, to serve 

Instructions

  1. Preheat oven to 230C. Place the flour, eggs, milk, mustard and a pinch of salt in a food processor. Process until smooth. Season. Pour into a jug and set aside for 30 mins to rest.
  2. Heat 1 tablespoon of the olive oil in a large frying pan over medium heat. Cook the sausages, in batches, for 5 mins or until browned all over. Transfer to a plate.
  3. Heat a 16cm x 26cm base measurement slab pan in the oven for 5 mins. Carefully pour in the vegetable oil. Heat the oil in oven for 2-3 mins. Carefully add sausages to the oil and pour over batter. Sprinkle with rosemary and 3 teaspoons of the thyme leaves. Bake in oven for 25-30 mins or until puffed and golden.
  4. Meanwhile, heat the remaining 2 teaspoons olive oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring, for 10 mins or until lightly caramelised. Add the gravy, 1/4 cup (60ml) water, tomato chutney and remaining thyme leaves. Cook, stirring, for 5 mins or until heated through. Season.
  5. Serve the toad-in-the-hole with the gravy and beans.