Toad in the Hole with Onion Gravy
Traditional English cooking at its best. Sausages in a Yorkshire Pudding with Onion Gravy loved by young and old!
Servings 4
Ingredients
For the Batter
- 100 g / 3 ½ oz Plain flour
- 2 Eggs
- 150 ml / ¼ pt semi-skimmed milk
For the Toad
- 8 Pork sausages
- 1 Onion finely sliced
- 1 tbsp Vegetable oil
- For the gravy:
- 1 Onion finely sliced
- 1 tbsp Vegetable oil
- 2 tsp Flour
- 2 tsp English mustard
- 2 tsp Worcestershire sauce
- 300 ml / ½ pint Vegetable stock
Instructions
- Pre-heat oven to 220°C. or 200°C fan.
- Place flour in a bowl, add eggs and slowly mix in milk to make a smooth batter.
- Add 150ml (¼ pt) water and beat until smooth.
- Put sausages in an oven-proof baking dish, scatter the onion around them and drizzle the oil over. Avoid onion on top of the sausages as they just burn.
- Roast for 15 minutes.
- Remove from oven, pour over the batter speedily and return to cook for anywhere between 20 – 35 minutes. (Mine took 20 mins).
- To make the gravy, fry the remaining onion for 5 minutes until golden.
- Sprinkle on the flour and cook, stirring until thickened.
- Add mustard, Worcestershire sauce and gradually, the stock, stirring until smooth.
- Serve with the Toad in the Hole and steamed veg.
Notes
To make this dish slightly less naughty I used low fat sausages which worked very well.