Let’s make a classic British dish: Toad in the Hole with Caramelized Onion Gravy.
Despite its unusual name, “Toad in the Hole” doesn’t actually contain any toads. The exact origin of the name is unknown, but some believe it refers to the sausages “popping out” of the batter.
Ingredients:
For the caramelized onion gravy:
- 360g onions, finely sliced
- 150g granulated sugar
- 50g balsamic vinegar
- 25g Worcestershire sauce
- 25g butter
- 2g thyme
For the batter:
- 150g flour
- 4 large eggs, lightly beaten
- 150ml whole milk
- Pinch of salt
For the filling:
- 8 pork sausages
- 2 tablespoons olive oil
Instructions:
- Make the gravy: Slice onions thinly. Heat butter in a heavy-bottomed pan over low heat and add onions and salt. Cook until soft and translucent. Add sugar and increase heat. Cook, stirring constantly, until onions are deep, caramelized brown. Stir in balsamic vinegar, Worcestershire sauce, and thyme. Reduce heat and simmer.
- Make the batter: Place flour in a bowl and make a well in the center. Pour in beaten eggs and a little milk. Mix, gradually adding the remaining flour and milk until you have a smooth batter. Set aside for 30 minutes.
- Preheat oven to 200°C (400°F).
- Cook the sausages: Heat olive oil in a roasting tin and cook sausages in the oven for 10-15 minutes, or until golden brown on all sides.
- Pour the batter: Remove the tin from the oven and pour the batter over the sausages. Return to the oven and bake for 30-40 minutes, or until the batter is risen and golden brown.
- Serve: Serve with peas and caramelized onion gravy.
Your Toad in the Hole with Caramelized Onion Gravy is ready! Enjoy!