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Double whammy toad in the hole
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Total Time:
1 hour
Pair high-quality sausages with a decadent Yorkshire pudding recipe for a gooey and stodgy combo, alongside a crispy and tall tray of Yorkshire pudding.
Ingredients:
  • 3 red onions
  • sunflower oil
  • 9 large higher-welfare sausages
  • 14 large free-range eggs
  • 700 g plain flour, plus 2 tablespoons
  • 500 ml semi-skimmed milk
  • 450 ml Hoegaarden beer or similar
  • a few sprigs of fresh rosemary
  • 2 tablespoons HP sauce
  • 1 teaspoon wholegrain mustard optional
  • 1 organic chicken stock cube
Instructions:
  • Preheat the oven to 220ºC/425ºF/gas 7. Start the gravy by peeling and finely slicing the onions and cooking them in oil with one sausage meat. Fry for 20 minutes until lightly golden. Roast the remaining 8 sausages in a tray for 10-15 minutes until golden. Heat a tray with oil for 10 minutes. Whisk eggs with 700g flour and salt, gradually adding milk and beer for batter. Divide batter into two jugs. Add rosemary to hot oil, pour in one jug of batter, and pour the other around sausages. Bake until golden for roughly 30 minutes. Make gravy by mixing HP sauce, mustard (if using), flour, stock cube, and water. Simmer and season. Serve with mixed steamed greens. Enjoy!

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