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Toad-in the-hole with tomato and onion gravy
Toad-in the-hole with tomato and onion gravy
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Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Delicious sausage bake with savory tomato onion gravy, a comforting family favorite.
Ingredients:
  • 150g plain flour
  • 3 free range eggs
  • 300ml milk
  • 23.40 gm Brand Dijon mustard
  • 27.30 gm olive oil
  • 8 Farm Foods outback spirit sausages
  • 80ml vegetable oil
  • 20.00 ml rosemary leaves
  • 20.00 ml fresh thyme leaves
  • 1 red onion, sliced
  • 2 x 160g pkts traditional gravy
  • 40.00 gm tomato chutney
  • Steamed green beans, to serve
Instructions:
  • Preheat your oven to 230C. In a food processor, combine flour, eggs, milk, mustard, and a pinch of salt. Process until smooth, then season to taste. Transfer the mixture into a jug and let it rest for 30 minutes.
  • In a large frying pan over medium heat, heat 1 tablespoon of olive oil. Brown the sausages in batches for 5 minutes until cooked through. Remove and set aside on a plate.
  • Preheat a 16cm x 26cm slab pan in the oven for 5 mins, then pour in vegetable oil. Heat for an additional 2-3 mins. Add sausages to the pan and pour over batter. Sprinkle with rosemary and 3 teaspoons of thyme leaves. Bake for 25-30 mins until golden and puffed.
  • Heat the last 2 teaspoons of olive oil in a saucepan over medium-low heat. Sauté the onion for 10 minutes until lightly caramelized. Stir in the gravy, 1/4 cup (60ml) water, tomato chutney, and remaining thyme leaves. Cook for 5 minutes until heated through. Season to taste.
  • Serve the toad-in-the-hole alongside the gravy and beans.

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