Toad in the Hole
Serves: 4
Preparation: 25 minutes
Cooking Time: 40-45 minutes
Ingredients
- 8 The Co-operative Healthier Choice Pork Sausages
- 4 The Co-operative shallots, peeled and quartered
- ½ The Co-operative leek, sliced
- 1 large The Co-operative carrot, cut into small cubes
- 1tsp olive oil
- 1 rosemary sprig; roughly chopped
- 100g plain white flour
- 4 The Co-operative free range eggs
- 175ml The Co-operative semi-skimmed milk
- Onion Gravy 1 red onion
- 1 tbsp olive oil
- 1 tbsp plain white flour
- 284ml (½ pint) stock
Method
- Pre-heat your oven to 220°C / gas 7.
- Sift the flour into a bowl, make a well in the centre and break in the eggs.
- Add half the milk and beat with a wooden spoon until smooth, then add the remaining milk and whisk until you get tiny little bubbles in the batter.
- Add the rosemary and leave to rest for an hour or so.
- Cook the sausages in a frying pan with a little olive oil until nicely browned then transfer to a ceramic oven dish.
- In the same pan add the shallots and cook until golden then add the leek and carrot and continue frying until the leeks are soft.
- Spoon the vegetables around the sausages. Pop into the oven for 5 minutes.
- Pour the batter now over the sausages and pop back into the oven as quickly as possible.
- Cook for 35-40 minutes until golden brown and well risen.
- Simply serve with some onion gravy and to make that simply cook a red onion finely sliced in 1tbsp of olive oil until soft and just starting to brown.
- Next add 1tbsp of plain flour and stir in. Make ½ pint of stock using a stock cube then slowly pour into the pan and whisk until smooth. If you like add little Worcestershire sauce to make it a little richer.
This recipe has one or more red traffic lights. It's fine to eat occasionally or as a treat.
To see a video of the toad in the hole coming together, please click here.