Toad in the Hole is a traditional British Comfort food dish. Sauasages cooked in a lovely yorkshire pudding batter. Make it in one big tray or try individual Toads in the Hole.
Batter Resting time1hr
Course: Main Course
Season: Autumn, Winter
3eggsorganic or free range
12thin pork sausageslean
250gkaleorganic, or cabbage
Sweet Onion Gravy
10mlolive oilorganic, fairtrade
400mlHot Beef Stockorganic
3teaspoonfresh thyme leavesto decorate, optional
Whisk the flour and eggs together in a large bowl and gradually add the milk to make the batter. Leave the batter to rest for a minimum of 15 minutes, but preferably at least one hour.
Pre-heat the oven to 220°C/425°F/gas mark 7. Add the vegetable oil to your metal tray. If you are cooking individual Toads, you need 1 teaspoon of oil in each muffin hole. Place the sausages in the tray. For individual toads, it's easier to cut the sausages in half and place 2 pieces in each hole. Bake for 15 - 20 minutes. on the middle shelf until the sausages are lightly browned.
Remove the sausages from the oven and pour over the batter. Return the tray to the oven as quickly as possible and cook for 25 - 30 minutes if cooking one large tray or 15 - 20 minutes for individual toads. Don't be tempted to open the door to have a peek as they will not puff up!
Meanwhile, bring a large pan of salted water to the boil, peel the potatoes and cut into chunks about 3cm². Add to the pan, bring back to the boil and simmer for about 8 minutes until cooked. Steam the kale or cabbage over the top of the pan for 5 minutes.. Drain the potatoes and mash together with a little milk or butter. Stir through the kale or cabbage and keep warm, or you can serve the vegetable separately if you prefer.
To make the Sweet Onion Gravy
Fry the onions in the olive oil and sugar over a low heat for about 10 minutes. Stir in the flour then pour over the hot beef stock and add the sugar and the worcestershire sauce stirring all the time until the gravy thickens. Bring to a boil then simmer until you are ready to serve.
Serve the toads with the mash, vegetable and onion gravy on the side. Sprinkle with the thyme leaves.