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Toad-in-the-hole

Preparation time:: 10 mins
Cooking time:: 40 mins

Serves:: 4

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

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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, to serve
Port Gravy and Mushy Peas, to serve

Notes

Ask your butcher for traditional English pork sausages – they’re plain pork sausages made from finely ground meat.

Method

1. 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.

2. 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.

3. 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.

4. Serve with potato, peas and gravy on the side.

Tips:
Let the batter sit overnight, if you have the time, as it creates more ‘puff’ during cooking.

Author: Fast Ed - Better Homes and Gardens Magazine - July 2012
Stylist: Stephanie Souvlis
Photographer: Andre Martin

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Helen11:15am Monday 23rd July 2012 ESTReport Abuse
Fast Ed's recipes are so wonderfully simple and achievable. Better than all these complicated recipes which call for a huge amount of specialty ingredients, we don't need them, all we need is Ed.
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