Toad In The Hole

From: http://www.jamieoliver.com/recipes/pork-recipes/toad-in-the-hole.
Serves 4.

Ingredients

For the gravy:
For the batter:

Method

  1. Pre-heat the oven to 230 C, gas mark 8.
  2. Mix the batter ingredients together, adding the milk slowly to the flour while stirring it all the time, and put to one side.
  3. Fry the onion and garlic in the butter on a medium heat for about 5 minutes until the onions go translucent.
  4. Add the balsamic vinegar and allow it to cook down by half.
  5. Break up and sprinkle in the stock cube, adding a little water.
  6. 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.
  7. Pour a ~ 3mm deep layer of sunflower oil into a baking tin, then place this on the middle shelf of the oven.
  8. When the oil is very hot, add your sausages.  Keep an eye on them and allow them to cook until lightly golden.
  9. Take the tin out of the oven, being very careful, and pour the batter over the sausages, then throw on the sprigs of rosemary.
  10. 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.
  11. Remove from the oven and serve with the gravy.


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