Toad in the hole

Ingredients

• 8 pieces Thin pork sausages
• 140 g T55 all-purpose flour
• 3 pieces Eggs
• 200 ml Whole milk
• 50 ml Water
• 3 tbsp Sunflower oil
• 1 tsp Fine salt
• to taste Ground black pepper
• 1 piece Yorkshire pudding batter
• 2 pieces Yellow onions
• 25 g Unsalted butter
• 1 tbsp T55 all-purpose flour for the gravy
• 400 ml Beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp English mustard
• 2 sprigs Fresh thyme

Method

1. Preheat the oven very high with a metal or cast-iron baking dish inside, until the dish is blisteringly hot and the air in the oven feels intensely dry.
2. Prepare the Yorkshire pudding batter by whisking the flour, eggs, milk, water, salt, and pepper until smooth and fluid, then let it rest while starting the sausages.
3. Pour the oil into the hot dish, add the sausages, and return to the oven until they are browned in places and the fat is sizzling fiercely.
4. Quickly pull out the dish, flip the sausages, and immediately pour the batter around them; it should sizzle the second it hits the hot oil.
5. Return to the oven right away and bake without opening the door until the batter is highly puffed, golden brown on the ridges, and set in the center.
6. While it bakes, melt the butter in a saucepan, add the sliced onions, and let them cook down until soft, amber, and sweet-smelling.
7. Sprinkle the flour for the gravy over the onions, stir until it smells slightly toasty, then whisk in the broth little by little to get a smooth sauce.
8. Stir in the Worcestershire sauce, English mustard, and thyme, then simmer until the gravy coats the back of a spoon; season with pepper and adjust the salt if needed.
9. Serve the Toad in the hole straight from the oven, with the onion gravy poured at the table to keep the edges crispy.

Nutrition

Per serving

Energy

474.2 kcal

Protein

19.25 g

Carbohydrate

37.28 g

Fat

27.42 g

Fibre

1.56 g

Calcium

79.17 mg

Iron

2.39 mg

Magnesium

29.03 mg