Toad In The Hole
For the gravy:
- 8 large good-quality sausages
- 4 sprigs of fresh rosemary
For the batter:
- 2 large red onions, peeled and sliced
- 2 cloves of garlic, peeled and finely sliced
- 2 knobs of butter
- 6 tbsp balsamic vinegar
- 1 vegetable stock cube
- 285 ml milk
- 115 gm plain flour
- a pinch of salt
- 3 eggs
- Pre-heat the oven to 230 C, gas mark 8.
- Mix the batter ingredients together, adding the milk slowly to the flour while stirring it all the time, and put to one side.
- Fry the onion and garlic in the butter on a medium heat for about 5 minutes until the onions go translucent.
- Add the balsamic vinegar and allow it to cook down by half.
- Break up and sprinkle in the stock cube, adding a little water.
- Allow to simmer for a little while until the whole is of an oily consistency, then pour into a gravy dish and put to one side.
- Pour a ~ 3mm deep layer of sunflower oil into a baking tin, then place this on the middle shelf of the oven.
- When the oil is very hot, add your sausages. Keep an eye on them and allow them to cook until lightly golden.
- Take the tin out of the oven, being very careful, and pour the batter over the sausages, then throw on the sprigs of rosemary.
- Replace the tin in the oven and close the door. DO NOT
OPEN IT for at least 20 minutes, as Yorkshire puddings can be a bit
temperamental when rising.
- Remove from the oven and serve with the gravy.
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