Meaty pork sausages surrounded by Yorkshire pudding batter. Crisp on the outside, custardy and soft on the inside. Lashings of onion gravy to serve. The GOAT. Absolutely yes, please.
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Step 1.
Start by making the toad in the hole batter. Crack the eggs into a large bowl and pour in the milk, then strip the leaves from half of the thyme into the bowl. Add a pinch of flaky sea salt and whisk together. Tip in the flour and whisk again until you have a smooth batter. Pour into a jug, cover and leave for at least an hour, but preferably overnight. (chill if you leave it overnight).
Step 2.
When you’re nearly ready to cook, finely slice the onions and set aside. Heat a large frying pan over a medium-high heat with a drizzle of vegetable oil. Add the sausages and cook for 2 mins on each side, turning so they are deeply golden. Scoop out onto a plate.
Step 3.
Pour another drizzle of vegetable oil into the pan and scrape in the onions along with a big pinch of salt, and strip the remaining thyme leaves in. Pop a lid on (or put a piece of baking paper directly over the onions), turn the heat down to low, and cook for 45-60 mins, stirring regularly until the onions are a deep golden and have started to collapse.
Step 4.
Heat the oven to 200°C fan. Drizzle a glug of vegetable oil into a large, deep metal baking tin (roughly 25cm x 35cm) and put into the oven to heat for 20 mins.
Step 5.
Scatter in the remaining flour and cook for a minute then spoon in the mustard and pour in the beef stock. Bring to a simmer, turn up the heat and cook for around 15-20 mins or until thickened. Season with salt and black pepper.
Step 6.
Once the oil in the baking tray is hot, arrange the sausages in the tray, then pour in the pre-made batter. Put straight back into the oven and cook for 30-35 mins until puffed and a deep golden brown.
Step 7.
To serve, cut the toad in the hole into quarters and serve with lashings of the onion gravy.
Serves
4
8
Pork Sausages
3
Red Onions
25 g
Plain Flour
2 tbsp
Wholegrain Mustard
1 L
Beef Stock
Vegetable Oil
FOR THE BATTER:
4
Eggs
250 ml
Whole Milk
12 Sprigs
Fresh Thyme
150 g
Plain Flour
Vegetable Oil
Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
Serves
4
8
Pork Sausages
3
Red Onions
25 g
Plain Flour
2 tbsp
Wholegrain Mustard
1 L
Beef Stock
Vegetable Oil
FOR THE BATTER:
4
Eggs
250 ml
Whole Milk
12 Sprigs
Fresh Thyme
150 g
Plain Flour
Vegetable Oil
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Start by making the toad in the hole batter. Crack the eggs into a large bowl and pour in the milk, then strip the leaves from half of the thyme into the bowl. Add a pinch of flaky sea salt and whisk together. Tip in the flour and whisk again until you have a smooth batter. Pour into a jug, cover and leave for at least an hour, but preferably overnight. (chill if you leave it overnight).
Step 2.
When you’re nearly ready to cook, finely slice the onions and set aside. Heat a large frying pan over a medium-high heat with a drizzle of vegetable oil. Add the sausages and cook for 2 mins on each side, turning so they are deeply golden. Scoop out onto a plate.
Step 3.
Pour another drizzle of vegetable oil into the pan and scrape in the onions along with a big pinch of salt, and strip the remaining thyme leaves in. Pop a lid on (or put a piece of baking paper directly over the onions), turn the heat down to low, and cook for 45-60 mins, stirring regularly until the onions are a deep golden and have started to collapse.
Step 4.
Heat the oven to 200°C fan. Drizzle a glug of vegetable oil into a large, deep metal baking tin (roughly 25cm x 35cm) and put into the oven to heat for 20 mins.
Step 5.
Scatter in the remaining flour and cook for a minute then spoon in the mustard and pour in the beef stock. Bring to a simmer, turn up the heat and cook for around 15-20 mins or until thickened. Season with salt and black pepper.
Step 6.
Once the oil in the baking tray is hot, arrange the sausages in the tray, then pour in the pre-made batter. Put straight back into the oven and cook for 30-35 mins until puffed and a deep golden brown.
Step 7.
To serve, cut the toad in the hole into quarters and serve with lashings of the onion gravy.
Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
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Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
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