Thursday, April 23, 2015

'T' for Toad-in-the-hole. A to Z Challenge Day 20.

Let's talk about toad in the hole.
Nope, it''s not about a big fat warty toad in a muddy hole.
It's an odd name for a dish, isn't it?
A dish made with yummy sausages and batter?
With gravy on the side....

Do you like sausages?
Did I hear you say yes?
Go on then, try having a toad in the hole.

It's easy.
Your kids will love it.

Here's how:


  1.  100g plain flour
  2. 1/2 tsp mustard powder
  3. 1 egg
  4. 300ml milk
  5. 8 plain pork sausages (okay, chicken...if you must)
  6. 2 tbsp oil (canola/sunflower)
  7. 2 onions, sliced. 
  8. 1 tsp brown sugar
  9. 500 ml chicken or beef stock 
  1.  Make the batter: Heat oven to 220 degrees C. Take flour in a large mixing bowl and stir in the mustard powder with a good pinch of salt. Make a well in the centre, crack in the egg, then pour in a little milk. Stir gradually adding the flour and milk until you have a smooth batter and all the milk and flour has been mixed together.
  2. The batter should be smooth and lump-free and the consistency of double cream.Keep it in a jug for easier pouring later on. Use scissors to snip the links between the sausages and drop them into a 20 x 30cm roasting tin. Add 1 tbsp of the oil, tossing the sausages in it to thoroughly coat the base of the tin and  roast in the oven for 15 mins.
  3. Cook the batter: Take the hot tray from the oven, then quickly pour in the batter – it should sizzle and bubble a little when it first hits the hot pan. Put it back into the oven, then bake for 40 mins until the batter is cooked through, well risen and crisp. If you poke the tip of a knife into the batter in the middle of the tray it should be set, not sticky or runny.
  4. Make the gravy: Soften the onions with the remaining oil in a large nonstick frying pan for about 20 mins, stirring often, until they are golden brown. Sprinkle in the sugar for the final 5 mins. Add a spoonful of flour to a little bit of stock till smooth. Add it to the onions and stir. Gradually pour in the stock, stirring well to make a smooth sauce. Bubble for 4-5 mins to thicken and season with salt and pepper. Cut the toad in the hole into large wedges and serve with the gravy spooned over.
  5. Do please let me know how the kids (or even the spouse!) reacted when you said you're serving a toad in the hole!!!