Name: Toad-in-the-hole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 8 thick English pork sausages; 2 brown onions, finely sliced; 1 tsp brown sugar; 1 Tbsp vegetable oil; ½ cup plain flour; 1 egg; 75ml skim milk; 1 Tbsp Worcestershire sauce; ¼ bunch sage leaves, chopped; Sea-salt flakes and freshly ground black pepper, to season; Mashed potato, Port Gravy and Mushy Peas to serve

Toad-in-the-hole

With creamy mash, to-die-for gravy and mushy peas, there’s no match for this princely British favourite.

Serves 4

Prep

10M

Cook

40M

Total

50M

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Ingredients

8 thick English pork sausages

2 brown onions, finely sliced

1 tsp brown sugar

1 Tbsp vegetable oil

½ cup plain flour

1 egg

75ml skim milk

1 Tbsp Worcestershire sauce

¼ bunch sage leaves, chopped

Sea-salt flakes and freshly ground black pepper, to season

Mashed potato, Port Gravy and Mushy Peas to serve

Method

Preheat oven to 220°C. Put sausages and onion in a 25cm roasting pan. Sprinkle with sugar and drizzle with oil. Bake for 12 minutes.

Meanwhile, to make batter, put flour, egg, milk, Worcestershire sauce and sage in a medium bowl and whisk to combine. Season with salt and pepper.

Put roasting pan over a medium heat. Remove sausage mixture and set aside. When residual oil in pan is very hot and shimmering, pour in ½ the batter. Arrange sausage mixture on top, then pour over remaining batter. Return to oven and bake for a further 25 minutes or until golden brown.

Serve with potato, peas and gravy on the side.

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Ingredients

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