Toad in the hole with onion gravy

It doesn’t get more British than a toad in the hole. We added our own twist by using our Premium Toulouse Sausages which are flavoured with red wine, garlic and pancetta, but this recipe would work with any sausage, like our classic Farmhouse sausages. Best served with mash, steamed seasonal vegetables and ladles of homemade onion gravy.

45 mins

4

Medium

For the toad in the hole:
• 8 Field & Flower Premium Toulouse Sausages
• 125g plain flour
• 2 eggs, beaten
• 225ml whole milk
• 2 tbsp sunflower oil
• ½ tsp salt
• Rosemary and thyme sprigs, to garnish (optional)

For the onion gravy:
• 1.5 pouches Field & Flower Free-range Chicken Bone Broth, heated
• ½ tbsp olive oil
• 1 onion, sliced
• 1 tbsp Tracklements Caramelised Onion Marmalade
• 2 tbsp plain flour
• 1 tsp wholegrain mustard
• 2 sprigs fresh thyme, leaves picked
• 1 tsp Worcester sauce

1. Preheat the oven to 240ºC, fan 220ºC, gas mark 9. For the batter, sift the flour and salt into a large bowl. Make a well in the centre and add the beaten eggs. Whisk with an electric whisk, gradually adding in the milk. Transfer to a jug and rest for at least 15 mins.

2. Meanwhile, place the sausages in a 2L roasting tin (approx 25cm X 29cm – the thinner the better) and drizzle over the sunflower oil. Cook in the oven for 10 mins, until the sausages are beginning to turn golden and the oil is very hot. Remove from the oven, quickly turn, and pour the batter around the sausages.

3. Return to the oven and cook for 20 mins (reduce the heat to 220ºC, fan 200ºC, gas mark 7 after 10 mins), until the batter is risen and golden. Garnish with rosemary and thyme sprigs, if using.

4. Meanwhile, make the gravy. Heat the olive oil in a frying pan and fry the onion over a medium heat for 10 mins, until soft. Stir in the caramelised onion marmalade and cook for another 5 mins. Stir in the flour, then gradually add the heated stock, stirring continuously. Bring to a boil and simmer gently for 5 mins, adding the mustard, thyme and Worcester Sauce in the last minute. Season to taste with salt and freshly ground black pepper. Serve with the toad-in the-hole and steamed seasonal vegetables.