Reach My Kitchen
Prep time:
00:30
Cook time:
00:45
You can’t go wrong with this British classic. Premium butcher’s sausages and crispy Yorkshire pudding – delicious!
Ingredients
- 6 sausages
- Olive oil
- A few sage leaves
For the batter: - 150g plain flour
- 4 eggs
- 200ml milk
- A couple sprigs of thyme leaves
- Good pinch salt
- Black pepper
For the red onion gravy: - 40g unsalted butter
- 1 red onion, sliced
- 1 tbsp brown sugar
- 2 tbsp flour
- ½ tsp mustard powder
- 500ml beef stock
- Worcestershire sauce
- Salt
Instructions
- Pre-heat the oven to 220ºC
- First make the batter. Put the flour, salt, pepper & thyme in a bowl and whisk in the eggs. Gradually add the milk, continuing to whisk to get rid of any lumps and set aside to rest.
- Put a little olive oil in a roasting tin, add the sausages and bake int the oven for 10-15 minutes.
- Remove the roasting tin from the oven and pour the batter around the sausages and top with sage leaves. Return to the oven and cook for another 30 minutes.
- Meanwhile make the gravy. Heat the butter in a pan, add the onion and brown sugar and cook on a low heat for 10 minutes to caramelise. Next, stir in the flour and mustard powder and cook for a couple of minutes before stirring in the beef stock. Season with Worcestershire sauce and salt.
- Serve your toad in the hole with the onion gravy and some nice greens!
