Sausage & Onion Toad-in-the-Hole

• 8pork sausages
• 1 tbspvegetable oil
• 175 gplain flour
• 3large eggs
• 300 mlmilk, cold
• sea salt & black pepper, to season
• 25 gunsalted butter
• 2large onions, thinly sliced
• 200 mlbeef stock
• 1 tspWorcestershire sauce
• 10 gflat-leaf parsley, chopped

Method

1. 1Preheat the oven to 220°C (200°C fan)/Gas 7. Pour the vegetable oil into a roasting tin and slide it into the oven until smoking hot, about 8 minutes; the tin needs to be screaming when the batter hits, or it won't rise.
2. 2Reserve 1 tsp of the flour for the gravy. Whisk the remaining flour with the eggs, milk, salt and pepper until smooth. Rest for 10 minutes.
3. 3Brown the sausages in a frying pan in two batches for about 5 minutes per batch. They will finish cooking in the oven.
4. 4Transfer the browned sausages straight into the hot oil in the roasting tin and roast for 10 minutes until they sizzle hard and the colour deepens further.
5. 5Pour the rested batter evenly around the sausages in the screaming-hot tin and return to the oven. Bake for 25–30 minutes until risen, deep golden and crisp at the edges, the centre springy to the touch. Don't open the oven before 25 minutes; the cold air drop will collapse it.
6. 6While the batter bakes, melt the butter and cook the onions over medium-low heat for 20–25 minutes until golden and soft. Stir in the reserved teaspoon of flour and cook for a minute.
7. 7Pour in the beef stock and Worcestershire sauce, scraping up any sticky bits from the bottom of the pan. Simmer until thickened to a glossy coating consistency, 3–4 minutes.
8. 8Cut the toad-in-the-hole into generous squares, spoon the jammy onion gravy over the top and scatter with chopped parsley and a crack of black pepper.

Per serving

kcal

747

protein

31.1g

fibre

3.4g

carbs

53.2g

fat

46.2g