Toad in the hole with sage batter and onion gravy

1 month ago 15th Oct 12:21

Thick juicy sausages, cooked in a light sage batter, served with a rich onion and beer gravy

Serves 4

Ingredients:
125g plain flour
Salt and pepper
3 eggs
300ml milk
1-2 tbsp sage leaves, finely chopped
6 thick Richmond sausages

For the onion gravy:
30g/1oz unsalted butter
2 onions, peeled and sliced
1 sprig of thyme
1 tbsp wholegrain mustard
2tbsp onion gravy granules
150ml beer
300 ml beef stock
Salt and pepper

Method:
1. Pre-heat the oven to 220C/425F/Gas 7.

2. To make the batter, place the flour into a large bowl and season generously with salt and pepper. Beat the eggs in a separate bowl with a splash of milk. Pour the eggs onto the flour and beat together until smooth. Gradually whisk in the remaining milk until you create a smooth batter. Stir in the chopped sage.

3. Sauté the sausages in a hot pan with a little oil for approximately 8-10 minutes, turning occasionally until they are evenly browned. Meanwhile, place a 1 litre ovenproof dish in the oven to heat through.

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