Prep Time: 10 mins | Cook Time: 55 mins | Total Time: 1 hr 5 mins | Yield: 4 Servings
A big thanks to my dear friend, Amy, for recommending this recipe. This is something new to me and I am so glad that I gave it a try because it is just too perfect! As perfect as this recipe already is, free to add more to it if you wish. I am sure that you can do a lot to make this recipe even better! Have a blessed day, friends. Enjoy!
Ingredients:
For the batter
2 Eggs
150ml semi-skimmed milk
100g plain flour
For the toad
1 onion, finely sliced
1 tablespoon vegetable oil
8 pork sausages
For the gravy
2 teaspoons plain flour
1 tablespoon vegetable oil
2 teaspoons Worcestershire sauce
1 onion, finely sliced
1 vegetable stock cube, made up to 300ml
2 teaspoons English mustard
Directions:
1. Prepare the oven and preheat to 200 degrees C or 400 degrees F.
2. Add flour into a mixing bowl, then add cracked eggs and milk. Beat until well blended.
3. Arrange the sausages into an oven-safe baking dish.
4. Spread the onion slices on top of the sausages.
5. Drizzle oil over the ingredients.
6. Place the baking dish inside the preheated oven and roast the sausages for about 15 minutes.
7. Remove from the oven, then pour the batter to the sides of the sausages.
8. Put them back inside the oven and roast for another 35 minutes or until done.
For the Gravy:
1. Place a frying pan on the stove and turn the heat to medium.
2. Add oil and allow it to become hot.
3. Add the rest of the onion slices and sauté until they turn golden.
4. Sprinkle flour over the onions and cook for about a minute until thick.
5. Add the Worcestershire sauce and mustard. Stir until well blended.
6. Pour in the stock and stir until well blended.
7. Pour the gravy over the toad in the hole.
8. Serve and enjoy!
Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!