Easy to make perfect toad in the hole recipe
Our Toad-in-the-hole recipe is the perfect winter dish and the ultimate in comfort food, with the added bonus of being a great value for money option. We find ourselves craving comforting warmer meals with rich thick sauces and stronger flavours. Our favourite recipe uses our delicious Saddleback sausages. No preservatives or nasties in these handmade bangers.
- 6-8 Saddleback Pork Sausages (or beef if you prefer)
- 225g of plain flour (sifted)
- 3 large free range eggs
- 300ml of full fat milk
- 3tbs of olive oil (if you have any goose fat add a large dollop as well)
- Pinch of salt and pepper
Heat the oven to 200c
First make the batter by whisking together the eggs and milk, then add the sifted flour and seasoning. Leave to rest for 20 minutes (we do but you don’t have to)
Place the oven dish in the oven to warm, then add the oil/goose fat to the dish and place back in the oven – it’s really important that the fat is smoking hot, so leave for 5-8 minutes.
Add the sausages to the dish, and brown in the oven (but not cook through), turning them over so all sides brown.
Ensuring the oil is smoking hot, pour the batter mix in to the dish all around and over the sausages. Cook for 30 minutes until the batter has risen and turned golden brown.
Serve with delicious vegetables – Below is our method for making onion gravy to pour over the toad in the hole.
Slice two onions thinly, cook over a medium heat with some butter in a pan until soft, add half a tablespoon of plan flour and gently stir until absorbed, add a heaped teaspoon of mustard and then pour in 500ml of lamb or beef stock, stir until thick and re-heat when required