British Toad in a Hole
Delicious thick sausages enveloped in soft yorkshire pudding that it crunchy on top. Drizzle with thick onion gravy and dig in!
4-6 large sausages (beef or pork)
1 cup milk
1 cup flour
1/2 tsp salt
1 tbsp olive oil
2-3 onions (brown or yellow), sliced
3 cloves garlic, minced
4 cups beef stock
1/2 tsp dried thyme
2 tbsp worcestershire sauce
3 tbsp plain flour
1 tbsp butter
In a medium bowl, whisk together the eggs and milk. Add the flour and salt and whisk until smooth. Set this mixture aside for at least 10 minutes.
Preheat oven to 180°c/350°f with a large (20cm/9inch long) baking dish. Meanwhile, in a large frying pan over medium heat, lightly brown your sausages.
Remove the hot pan from the oven and brush the bottom and sides with cooking oil. Place the sausages in the bottom of the pan and pour the batter over the sausages.
Bake for about 40-45 minutes until the pudding is crispy and golden and sausages are cooked through.
While Sausages are baking, make the gravy.
Return the large fry pan to medium heat. Sauté the garlic and onion in the olive oil until translucent.
Add the beef stock, thyme and worcestershire sauce and simmer until the volume decreases by about half.
Thicken the gravy with a slurry of 2-3 tbsp flour mixed with 1/3 to 1/2 cup water, then whisked into the simmering stock mixture. Stir in butter then pour into a serving dish or gravy boat.
Once the sausage are golden and batter is crispy, remove from oven. Serve hot with the thick onion gravy poured over at the table.