Toad in the hole is one of the comfort foods of our household. Delicious sausages (tick!) encased in crispy batter (tick!) and served with a red onion, red wine and balsamic vinegar jus (tick!).
It’s pretty much the same as frying up sausages and serving them with yorkshire pudding, but I like how the batter rises up around the sausages like a protective (and deliciously crispy) wave.
This recipe is adapted from Delia Smith’s Toad in the Hole with Red Onion Gravy.
Ingredients: (for 2 hungry people)
- 75g plain flour
- 75ml milk
- 1 large or 2 medium eggs
- salt and pepper
- 4 good quality pork sausages
- 1 red onion, finely sliced
- half glass red wine
- 1/4 cup balsamic vinegar
- Preheat oven to 220C
- Start making the batter first. Sift the flour into a large bowl, whisk in the egg and then slowly incorporate the milk with an electric whisk. You want to aerate the mixture well. Season with salt and pepper. Set aside.
- In a small flame proof roasting, brown the sausages
- Make sure there is plenty of fat/oil in the tray once the sausages are browned (if not, add some additional oil) and pop the roasting tray on the top shelf of your oven for a few minutes until the oil is smokingly hot
- Carefully remove from the oven and quickly pour the batter around the sausages and then quickly put the tray back on the top shelf of the oven for 30 minutes
- While the sausage and batter is cooking, make the gravy
- Fry the onions on low heat until soft and translucent – about 5-10 minutes
- Turn up the heat and add the wine and balsamic and bring to the boil for 3-5 minutes until the alcohol has evaporated and the sauce thickens