It’s time for a classic – Toad In The Hole. I haven’t made this for ages. No idea why as it’s all kinds of awesome. Massive yorkshire pudding with plump sausages and loads of gravy. Yum!
The Devenick Dairy were doing a deal on veal sausages at the farmers market recently so I thought they’d be a perfect match for some toad in the hole. Once defrosted it looked like there was a few more sausages in the pack than we initially thought but I cooked them all anyway and ate the rest after my run the next day. Gave me something to look forward to while I trudged up a big hill in Glen Tanar.
This recipe is pretty foolproof as long as you heat the oil in the tray before adding the sausages and batter. You should get a great big yorkshire pudding nestling some plump, juicy sausages. If you can get some veal sausages I highly recommend giving them a try as well.
110g plain flour
500ml beef stock
Sift the flour and a pinch of salt into a bowl.
Make a well in the middle of the flour and crack the eggs into it.
Use a whisk and gently beat the eggs, drawing some of the flour into the middle so it forms a paste.
Continue stirring the mix while adding the milk and drawing more of the flour into the middle until it’s gone and you have a light batter.
Leave the batter in the fridge for 30 minutes.
Turn on an oven set to 200C.
Meanwhile fry the sausages until they are golden brown but not cooked through.
Heat some oil in a roasting tray until it’s just starting to smoke.
Place the sausages in the tray then pour over the batter.
Cook in the oven for 30-40 minutes until the yorkshire pudding has risen around the sausages and is golden brown.
While the toad in the hole is cooking make the gravy.
Re-heat the pan from cooking the sausages and de-glaze with the stock.
Turn the heat up and reduce the stock.
Put a couple of thyme stalks and some torn leaves of parsley into the stock while it’s reducing down.
Once it’s reduced to a thick gravy pass it through a sieve and serve with the toad in the hole.