Toad in the hole (a phrase that tellingly makes its way into the 1811 Dictionary of the Vulgar Tongue), was a way of stretching meat – any meat – a bit further, with a filling and thrifty batter. It does the same for its modern-day incarnation: you can get away with serving one sausage each if you’ve got enough batter and a good gravy. But, whether you’re on a tight budget or not, toad in the hole is no croak of a dish: enjoy it, warts and all.
Ingredients:
For the Yorkshire pudding batter:
- 4 eggs beaten
- 160g plain flour
- 250ml milk
- 1 tbs fresh thyme leaves
- Good pinch of salt
For the filling:
12 good quality pork sausages from Waterall
Handful of fresh rosemary sprigs
For the gravy:
- 1 large onion, finely sliced
- 2 cloves garlic, crushed
- 5 sprigs fresh thyme
- 1 heaped tbsp plain flour
- 300ml medium sweet cider
- 700ml chicken stock
- Salt & pepper
Serve with:
Mash potatoes and veg
Method
- To make the Yorkshire pudding batter mix the beaten eggs and flour then whisk in the milk along with the thyme leaves, add a good pinch of salt and place in the fridge to rest for an hour
- Meanwhile, place the sausages into a large ovenproof frying pan or heavy based baking dish and cook for around 8-10 minutes on the hob until golden all over, remove and set aside. Pour some oil into the pan/or baking dish and heat until really hot, pour in the rested batter then place in the sausages in an ordered fashion, finally dot in some sprigs of fresh rosemary. Cook in an oven set at 230c for 30-35 minutes; try not to open the door whilst cooking
- For the gravy cook the onion, garlic and thyme in some oil over a low to medium heat for around 10 minutes, Add in the flour then stir and cook over a medium heat for 1-2 minutes before adding the cider then reducing by half. Pour in the stock, bring up to the boil and cook until the gravy thickens, season with salt and pepper
- Portion up the toad in the hole and serve with the gravy, some mash potatoes and seasonal greens
