Toad in the Hole with Onions
Add slices of red onions to your toad in the hole batter for that perfect touch of crunchy texture - and for those lazy nights when onion gravy is a distant dream.Feel free to add rosemary or thyme sprigs to the batter too.
Servings: 2
Ingredients
- 6 pork sausages
- 2 tbsp neutral-flavoured oil sunflower, vegetable, rapeseed
- 90 g plain flour
- 2 eggs
- 75 ml milk
- 75 ml water
- 1 red onion
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 200°C/180°C fan/400°F. Place the sausages in a baking dish (around 20cm wide) along with 1 tbsp of the oil. When the oven is hot, place the dish in the oven and cook the sausages for 5 minutes to give them a little colour.
- Meanwhile mix the toad in the hole batter. In a mixing bowl, combine the flour and the eggs, beating thoroughly with a wooden spoon to ensure there are no lumps. Slowly add the milk and water, whisking continuously. Season with salt and pepper and add the remaining tbsp of oil then stir to combine.
- Chop the red onion into wedges and separate some of the layers.
- Remove the baking dish from the oven, turn the sausages, add the onion wedges, and pour over the batter. Return the dish to the oven and bake for 30-35 minutes, until the batter is well-risen and golden. If you'd like the top to be evenly browned, turn on the grill for the last 5 minutes of cooking. Serve with mashed potato and lots of gravy for cold nights.