Toad in the Hole

Ingredients

• 4 eggs, whisked
• 150g all-purpose flour
• 200ml milk
• Pinch of salt and pepper
• 4 good quality sage garlic sausages (or any of your liking)
• 10ml olive oil (used to brown the sausages)
• 150ml olive oil (poured into the baking pan)
• 5 sage leaves, removed from stem
• 2 stems of thyme, removed from stem
• 1 apple, sliced in half-moon shapes

FOR THE GRAVY

• 2 medium onions, sliced
• 1 clove of garlic, minced
• 40g all-purpose flour
• 2 cups of beef stock
• 1 teaspoon balsamic glaze

Method

1. Preheat the oven to 425°F. In the meantime, make the batter. In a mixing bowl, add the whisked eggs and gradually whisk in the flour until fully combined. Pour in the milk and keep mixing until the batter is smooth. Finish off by mixing in a pinch of salt and pepper. Set the batter aside while you make the rest.
2. In a pan over medium-high heat, heat the 10ml of oil and cook the sausages until browned on both sides. Remove from the pan.
3. In a 9″ x 13″ baking pan (or whatever size you like) pour the 150ml of olive oil and place it into the oven to get it piping hot. This will take about 10 minutes or until the oil begins to sizzle. Be very careful when you remove the pan from the oven as the oil is extremely hot.
4. Put the sausages into the pan with the oil, along with the apples, sage and thyme. Pour the batter on the sides and in between the sausages. Don’t pour right over the sausages. Cook in the oven for 30 minutes.
5. While that is in the oven, make the onion gravy. Sautée the onions in some olive oil until they are soft. Mix in the flour, then pour in the beef stock. Let simmer on medium-high heat for a few minutes, then stir in the balsamic glaze. Continue to simmer until slightly thick.
6. Remove the Toad In The Hole from the oven and serve into individual portions. Serve with the onion gravy and some peas if you like!