Toad in the Hole with Red Onion Gravy
recipe
Toad in the Hole with Red Onion Gravy
No commentsIngredients
- 2 tbsp vegetable oil
- 450g pork and herb sausages
- 1 basic batter mix
- For the red onion gravy:
- 2 tbsp vegetable oil
- 15g butter
- 2 large red onions (450-600g), halved and thinly sliced
- 2 tbsp plain flour
- 1/2 tsp mustard powder
- 750ml chicken stock made using 2 stock cubes
- freshly ground black pepper
- mashed potatoes and a green vegetable, to serve
Serves:
4
Preparation:
25
Cook Time:
65
Total Time:
90min
Directions
More recipes like this
- Preheat the oven to 220C/425F/gas mark 7. Divide the oil among individual Yorkshire pudding tins and place on a baking tray at the top of the oven for 5 minutes until sizzling.
- Meanwhile, slit the sausage skins and peel them away from the sausagemeat. Roll each sausage into small balls and place in each tin. Return to the oven for minutes.
- Divide the batter among the tins and return to the top of the oven for about 15 minutes until risen and golden.
- While they are cooking, make the gravy. Heat the oil and butter in a large saucepan and cook the onions over a medium heat for about 10 minutes, stirring frequently until they are well browned and softened.
- Stir in the flour and mustard, then slowly add the stock, stirring all the time. Bring to the boil, cover and simmer for 20 minutes until the onions are tender and the gravy is lightly thickened.
- Serve with mashed potatoes and a green vegetable such as cabbage or peas.
Source: Tesco
Find more recipes
1 comment
Comments