Toad in the hole

Ingredients

4 free-range sausages

6 sage leaves, roughly chopped

70 g plain flour

2 free-range medium eggs

100 ml milk

Vegetable oil, for cooking

Sea salt and ground pepper

Onion gravy

25 g unsalted butter

1 tbsp olive oil

1 bay leaf

2 sprigs of thyme

4 medium onions, sliced

1 tsp caster sugar

1 tbsp plain flour

1 glass of red wine

1 tsp red wine vinegar

500ml beef stock

Method

  1. Heat oven to 200C/fan 180C.

  2. Place the flour into a medium bowl and beat in the eggs until smooth.

  3. Gradually add the milk and beat until the batter is smooth. Season generously with salt and pepper. Leave at room temperature while you cook the sausages.

  4. Place the sausages and sage in a cast iron pan or baking tin with a splash of vegetable oil. Place in the oven and brown on all sides.

  5. Remove the dish from the oven and carefully pour in the batter. When hot enough the batter will sizzle around the edges.

  6. Return the tin to the oven and leave for 20-25 mins until the puddings have puffed up and browned.

  7. Warm the butter and olive oil in a medium saucepan on a medium heat. Add the onions, herbs, sugar and a generous pinch of salt, and cook over a low heat until the onions are sticky and caramelised.

  8. Add the flour and stir well. Cook for 1 minute then add the wine and vinegar. Reduce by three quarters, stirring regularly, then add the stock, bring to the boil and reduce until it thickens slightly. Check the seasoning and adjust as necessary.

  9. Serve the toad in the hole with the onion gravy and some mustard.

    Serves 2 (pan size 34 cm)