zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Toad in the Hole

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Toad in the Hole

    Sweet glazed sausages and onions cooked in crisp golden batter are a winning combination and a great family favourite. This recipe adds a new twist to the traditional recipe.

    • Preparation time: 15 minutes
    • Cooking time: 50 minutes to 60 minutes
    • Total time: 1 hour 5 minutes to 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 4

    Ingredients

    • 400g pack Waitrose Speciality Pork and Fresh Leek Sausages
    • 2 medium onions, cut into thick wedges
    • 150ml Waitrose Pure Apple Juice
    • Pinch of dried sage
    • 2 tbsp olive oil
    • 2 medium eggs, plus 1 egg yolk
    • 100g plain flour
    • 225ml milk

    Method

    1. Preheat the oven to 220°C, gas mark 7. Fry the sausages in a non-stick frying pan for 4-5 minutes. Stir in the onion wedges and fry for a further 5-7 minutes until the sausages are golden brown.
    2. Pour the apple juice into the pan, add the dried sage and bring to the boil. Let the liquid bubble for 5-7 minutes until it reduces to a sticky glaze.
    3. Pour the oil into a medium-sized roasting tin and place it in the oven for 3-4 minutes to heat gradually (see Cook's tip). Meanwhile, whisk together all the remaining ingredients to make a smooth batter.
    4. Using a pair of scissors, cut each sausage in half. When the oil is hot and smoking, carefully add the sausages and onion mixture, then immediately add the batter. Return to the oven for 25-30 minutes, or until the batter is well-risen and golden brown. Serve with gravy, such as Duchy Originals Organic Fresh Gravy, and some steamed Savoy cabbage.

    Your recipe note

    Edit your recipe note

    Cook's tips

    The secret to perfect well-risen, fluffy batter is to make sure the oil is really hot before adding the batter.

    Comments

    Average user rating

    5 stars