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Toad in the Hole w/ Onion Gravy




Source of Recipe


www.bbcgoodfood.com


Recipe Introduction


I have no way of knowing if this is authentic Toad in the Hole, but we thought it and the gravy were both delicious. The gravy is just caramelized onions and beef stock, so you need to use really good stock. In England they would use different sausages, of course, but as I don’t care for English sausages anyway, I was happy with the flavor of plain breakfast links. It took me more time than they directed to get my sausages and onions properly roasted – more like 40 minutes.


List of Ingredients




TOAD IN THE HOLE:
2 eggs
150 gr. Flour
300 ml. milk
2 t. English mustard powder
8 pork sausages (I used 1 package of plain breakfast links)
1 red onions, cut into thin wedges
Vegetable oil

GRAVY:
2 onions, halved and slice thinly
Butter
500 ml. homemade beef stock


Recipe



GRAVY:
Melt a knob of butter in a sauté pan and add a pinch of salt. Cook the onions on low until browned and caramelized – about 30 minutes. Add the stock and simmer for 20 minutes.

TOAD IN THE HOLE:
Preheat the oven to 400 degrees. Place the sausages and onions in an 8x12-inch baking pan leaving as much space as possible between the sausages. Drizzle with 2 t. oil and season with salt and pepper. Roast in the oven until the sausages are browned.

Meanwhile, prepare the batter: Add the eggs to the flour along with a little of the milk. Whisk until smooth. Add the rest of the milk and stir in completely. Mix in the mustard and salt and pepper. [This is basically Yorkshire pudding batter, which I’ve found improves upon being allowed to sit for a bit – 10 minutes or more]. Pour the batter around the sausages, return to the oven and bake another 30-40 minutes – until the batter is puffed and golden. Serve immediately with gravy.

Serves 6-8.