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Carmen's toad in the hole recipe
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Succulent beef sausages enveloped in a golden Yorkshire pudding, topped with savory onion gravy. A comforting British classic.
Ingredients:
36.80 gm sunflower oil
8sausages
4sprigs of fresh rosemary
2 large red onions, thinly sliced
2garlic gloves, thinly sliced
2knobs of unsalted butter
120.00 ml balsamic vinegar
20.00 ml vegetable stock powder or 1 organic vegetable stock cube
285ml milk
115g plain flour
3 large free-range eggs
Instructions:
Combine the batter ingredients with a touch of sea salt, then set aside.
Drizzle oil into a baking tray and place it on the top shelf of your oven preheated to its highest setting (250C/240C fan-forced). Position a larger tray below to capture any excess oil drips during cooking.
Add the sausages to the very hot oil and let them cook until lightly golden brown.
Remove the tray from the oven and generously pour the batter over the sausages. Add a couple of fresh rosemary sprigs into the mix.
Return the tray to the oven and resist the temptation to open the door for a minimum of 20 minutes to ensure those Yorkshire puddings rise perfectly. Remove from the oven once they have turned a beautiful golden brown and are delightfully crisp.
In a skillet, sauté the onion and garlic in butter over medium heat for approximately 5 minutes, or until they caramelize and turn translucent.
Include a touch of fragrant rosemary, along with the balsamic vinegar and some stock.
Enjoy your delicious toad in the hole topped with rich, savory gravy.