Who doesn’t love a good old fashioned Toad in the Hole, cooked together with creamy mashed potato and a good onion gravy? It’s the ultimate comfort food, admit it! In this recipe I use a herby yorkshire mix, and plain pork sausages, though you can easily leave out the mustard and herbs and if you want to use different sausages, that’s entirely up to you! It is a good idea to check with your butcher when buying the sausages to ask what the pork content is, anything less than 70% is not a good sausage, if buying from a supermarket, it will tell you the amount of pork used in the sausage in the ingredients list on the back of the packet. I’ve also included my own recipe for a good onion gravy.
- 285ml milk
- 115g plain flour
- Pinch of salt
- 3 eggs
- ½ teaspoon mustard powder
- 3 thyme sprigs, leaves stripped and chopped
- 1 rosemary sprig, leaves stripped and chopped
- 8 pork sausages
- 2 tablespoons sunflower oil
- 2 medium onions, peeled and sliced
- 1 teaspoon soft brown sugar
- 500ml beef stock
- Preheat your oven to 220C/200C Fan/Gas Mark 7
- Firstly make your yorkshire pudding batter by tipping the flour into a large mixing bowl and stirring in the mustard powder and a good pinch of salt. Make a well in the centre of the dry mixture and crack in the eggs and a dribble of the milk.
- Stir with a wooden spoon, gradually incorporating more and more of the flour, until you have a smooth batter in the well. Add more of the milk and continue stirring until all the milk and flour has been mixed together and is a smooth lump-free batter the consistency of double cream. Tip the batter back into the jug you had your milk in and stir in the chopped thyme and rosemary leaves before leaving to stand either in the fridge or in a cool place for 15 minutes.
- Use a sharp knife or a pair of kitchen scissors to cut the links between the sausages if there are any, then throw them into a 20 x 30cm roasting tin. Add 1 tablespoon of the oil, shaking the tin and coating both the sausages and the base of the tin thoroughly, then roast in the oven for 15 mins.
- When the sausages are nicely browned, remove the hot tray carefully from the oven, and quickly pour in the batter. It will sizzle and bubble a little when it first hits the hot fat but that is exactly what we want here, if it doesn’t do it, then something isn’t right! Put the tin back into the oven, and bake for 30-40 mins until the batter is cooked through, well risen, golden and crisp. If you poke the tip of a knife into the batter in the middle of the tray it should be set, not sticky or runny, if it is, pop it back in for a while with some tin foil over the top to prevent burning.
- While the tin is in the oven use the time to make your gravy, to do this, soften the onions with the remaining tablespoon of oil in a large non stick frying pan on a medium/low heat for about 15 mins, stirring often, until they are golden brown. Sprinkle in the sugar and cook for another 5 mins. Add a tablespoon of plain flour, then simmer, stirring constantly for 2 mins, so the onions are well coated and there is no dry flour left at all. Gradually pour in the stock a bit at a time, stirring well all the time to make a smooth sauce.
- Turn the heat up a little and allow the gravy to bubble and thicken for 4-5 mins, then season with salt and pepper to taste.
- Serve everything together with some creamy mashed potato for some ultimate comfort!