Thursday, 30 September 2010

Toad in the Hole

100g plain flour
1/2 tsp english mustard powder
1 egg
300ml milk
3 thyme sprigs, leaves only
8 plain pork sausages
2 tbsp sunflower oil
2 onions, peeled and sliced
1 tsp soft brown sugar
500ml beef stock

Preheat the oven to 220'c/Gas Mark 7.  Tip the flour into a large mixing bowl and stir in the mustard powder, with a good pinch of salt.  Make a well in the centre and crack in the egg, then pour in a dribble fo milk.  Stir with the wooden spoon, gradually incorporating some of the flour, until you have a smooth batter in the well.  Now add a bit more milk and continue stirring until all the milk and flour have been mixed together.

Snip the links between the sausages and place in a roasting tin add 1 tbsp of the oil, tossing the sausages in it to thoroughly coat the base of the tin, then roast in the oven for 15 minutes.

Take the hot tray from the oven, then quickly pour in the batter, it should sizzle and bubble when it hits the hot fat.  Put it back into the oven and bake for 40 minutes until the batter is cooked through, well risen and crisp.  If you poke a knife into the middle of the batter it should be set and not sticky or runny.

Soften the onions with the remaining oil in a large frying pan, stirring often until they are golden brown.  Sprinkle in the sugar for the final 5 minutes.  Add a spoonful of flour then cook stirring constantly for 2 minutes so it coats the onions and there is no dry flour left.  Gradually pour in he stock, stirring well to make a smooth sauce.  Simmer for 4 - 5 minutes to thicken then season.  

Or if you can't be bothered with the gravy and have a 27 year old fiance who is still addicted to tomato ketchup, skip the gravy and serve without :)

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