English Toad in the Hole
English Toad in the Hole
Ingredients
- Sunflower oil
- 8 sausages large
- 4 sprigs fresh rosemary
- 2 large red onions sliced
- 2 cloves garlic sliced
- 2-3 tbsp butter
- 6 tbsp balsamic vinegar
- 1 cube/tbsp vegetable stock
- 1 1/2 cup milk
- 1/2 cup flour
- Salt
- 3 eggs
Instructions
- Whisk the milk, flour, and eggs together with a pinch of salt.
- In a small baking pan, or bread tin, add a thin layer of oil (about 2 tbsp) and place in the middle shelf of your oven at about 475 F. Place something underneath to catch any oil that boils over.
- Once the oil is hot, add the sausages. Cook until lightly golden.
- Take the sausages out of the oven and add your batter mixture with the rosemary added in.
- Carefully put the pan back in the oven for another 20 minutes or so. Remove from the oven when golden.
- Fry your sliced onions and garlic in the butter for 5 minutes, or until translucent. Add your balsamic vinegar and cook down to half.
- Sprinkle in your vegetable stock powder and add some water. Simmer.
- Serve your toad in the hole with gravy over the top. Add a side of mashed potatoes and your preferred vegetable.
Notes
Toad in the Hole is a traditional English dish consisting of sausages in Yorkshire pudding batter, and best served in the winter for either lunch or dinner.
