Sausage Onion Toad-in-the-Hole

English Pub-Style Sausage and Onion Toad-in-the-Hole

Transport yourself and your dining companion to the warm and welcoming embrace of a traditional English pub with our take on a classic Sausage and Onion Toad-in-the-Hole. We’ve crafted a hearty and flavorful dish that encapsulates the essence of English cuisine with bursts of aromatic herbs and a rich, comforting gravy. This dish, with its succulent sausages and fluffy batter, comes together with a touch of modern flair, making it a perfect dinner for an omnivorous duo. Enjoy it with a pint of your favorite beer for a truly immersive experience!

Ingredients

• 2 Onions
• 4 Sausages
• 100 g Plain Flour
• 2 Eggs
• 100 ml Can of Beer
• 20 g Gravy Granules
• 1 g Salt
• 1 g Pepper
• 5 g Mustard
• 5 g Thyme
• 20 ml Olive Oil
• 100 g Water

Method

• Preheat your oven to 220°C (428°F).
• Slice the onions into thin rings.
• In a large ovenproof dish, place the sausages and drizzle with olive oil. Scatter the onion rings around the sausages. Place the dish in the oven and bake for 20 minutes.
• In a large mixing bowl, combine the plain flour, eggs, beer, mustard, a pinch of salt, and a pinch of pepper. Whisk until you have a smooth batter.
• Carefully take the sausages and onion dish out of the oven. Immediately pour the batter around the sausages and onions. Return the dish to the oven and bake for an additional 25-30 minutes, or until the batter is puffed and golden.
• In a saucepan, prepare the gravy. Mix the gravy granules with 100 g of water, a pinch of thyme, and bring to a simmer until thickened.
• Serve the Toad-in-the-Hole with a generous drizzle of gravy on top.

Tips

• For an extra crispy batter, ensure your beer is ice cold before mixing it into the batter.
• For a richer gravy, you can use the drippings from the sausages and onions.
• Serve with a side of steamed vegetables or a fresh garden salad for a balanced plate.

Nutritional Information