Toad in the Hole with Onion Gravy

Ingredients

• 140g flour
• 4 eggs
• 200ml milk
• Pinch salt
• 8 pork or veg sausages
• 2 tbsp oil
• 2 onions, thinly sliced
• 1 tbsp butter or oil
• 1 tbsp flour
• 300ml stock
• 1 tsp thyme or rosemary
• 1 tsp balsamic vinegar
• Salt & pepper

Method

1. 1

   Place sausages and oil in a baking dish. Heat in oven at 220°C for 10 minutes

2. 2

   Whisk flour, eggs, milk, and salt until smooth. Rest 10 minutes

3. 3

   Pour batter quickly over hot sausages. Bake 25-30 minutes until puffed and golden

4. 4

   Meanwhile, caramelise onions in butter 10-15 minutes

5. 5

   Sprinkle flour, cook 1 minute, add stock gradually. Stir in herbs, balsamic, salt & pepper

6. 6

   Pour gravy over sliced portions

Swaps & variations

• Use chicken, beef, or vegan sausages
• Add wholegrain mustard
• Stir caramelised onions into the batter

Storing & freezing

Best fresh. Refrigerate leftovers 2 days. Gravy freezes well for 3 months.