Name: Toad in the hole with onion gravy
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Toad in the hole; 1 tablespoon vegetable oil, plus 2 tbsp extra; 8 thin beef sausages; 3/4 cup plain flour; 3 eggs; 3/4 cup milk; 1 tablespoon wholegrain mustard; 1 cup frozen peas, cooked, to serve; Onion gravy; 2 onions, thinly sliced; 1 tablespoon rosemary leaves, chopped; 1 tablespoon plain flour; 1 cup beef stock; 1/2 cup red wine

Ingredients

Toad in the hole

1 tablespoon vegetable oil, plus 2 tbsp extra

8 thin beef sausages

3/4 cup plain flour

3 eggs

3/4 cup milk

1 tablespoon wholegrain mustard

1 cup frozen peas, cooked, to serve

Onion gravy

2 onions, thinly sliced

1 tablespoon rosemary leaves, chopped

1 tablespoon plain flour

1 cup beef stock

1/2 cup red wine

Method

1.Preheat oven to hot, 200°C.

2.In a large frying pan, heat oil on medium; brown sausages 4-5 minutes, turning. Cool; cut each in half crossways.

3.Pour extra oil evenly among eight recesses of a texas muffin pan; heat in oven 5 minutes.

4.In a jug, whisk flour, eggs, milk and mustard together; season to taste.

5.Divide sausages among recesses. Pour batter over evenly; bake 15-20 minutes, until puffed and golden.

6.Meanwhile, to make onion gravy, heat pan used for sausages on medium. Cook onion and rosemary 8-10 minutes, until golden. Stir in flour; cook 1 minute. Remove from heat. Gradually add combined stock and wine; stir until smooth. Return to heat; cook, stirring constantly, until mixture boils and thickens. Season; simmer 3 minutes.

7.Serve puddings straight away with gravy and peas.

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Ingredients

Method

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