A comforting British Classic with Pork sausages nestled in a giant Yorkshire Pudding and served with a simple yet delicious Onion gravy.
Whether you consider this as a winter warmer, midweek supper, it’s bound to put a smile on your families face.
This is my take take on the British Classic. I’ve not over complicated the Onion gravy. Sometimes, less is more.
Pre heat your oven to 200c
Sift the plain flour (200g) into a bowl.
Make a well in the middle and add your eggs. Mix until the eggs and flour are incorporated.
Slowly add your milk, a little at a time and mix. This will ensure you have no lumps in your batter. The batter should be smooth and nicely coat the back of your spoon.
Place your batter into a jug and place in the fridge for 30 minutes to 1hr. Ideally make the batter a day before as it really does make a difference.
Add your Sunflower Oil to a roasting pan and add your sausages. Coat your sausages in the oil and place in the oven for 10 minutes.
Onion Gravy
Place your oil into a pan and fry your onions until they become nicely caramelised. This is a good 15 to 20 minute process. Take your time and it pays off on the end.
Add your crushed Garlic.
Add your flour, mix and cook out the flour for a 2 to 3 minutes and then add your beef stock a little at a time and mix well. The flour you added will thicken the gravy as you gently simmer it.
Add in your Salt & Pepper.
10 to 15 minutes are up and it’s time to add your batter to the sausages in the oven.
Take your batter out of the fridge. Add your salt and pepper and give it a final mix.
Open your oven door, quickly but safely add your batter mixture around your sausages into the hot pan. You’ll hear a sizzle as the batter it’s the pan.
Close the over door and do not open for for at least 25-30 minutes. I repeat, DO NOT OPEN THE DOOR.
Your gravy is ready, the Toad In The Hole is in the oven, have a brew and put your feet up.