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Toad-in-the-hole, onion & apple gravy
Toad-in-the-hole, onion & apple gravy
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Total Time:
1 hour 10 minutes
Deconstructed classic dish perfect for sharing with a wow factor.
Ingredients:
  • 3 large eggs
  • 100 g plain flour
  • 250 ml semi-skimmed milk
  • 2 large onions peeled
  • 3 eating apples
  • a large knob of unsalted butter
  • 4 sprigs of fresh rosemary
  • 2 tablespoons runny honey
  • 12 big Cumberland sausages
  • 1 heaped tablespoon plain flour
  • 250 ml good cider
  • 250 ml beef stock
  • Worcestershire sauce
Instructions:
  • Combine eggs, flour, milk, and a pinch of salt in a bowl and whisk until smooth. Transfer the batter into a jug. Preheat the oven to 240°C/475°F/gas 9. Slice onions and apples into 1cm thick pieces, removing the core from the apples. In a large pan over medium heat, cook the onions and apples with butter, olive oil, and rosemary leaves for 20 minutes until soft and golden. Season with salt, honey, and water if needed. Roast the sausages in a tray with olive oil for 20 minutes until golden. Toss the cooked sausages with half of the apple and onion mixture, cover with foil, and set aside. In the same tray, add more olive oil and rosemary leaves on a medium heat. Pour in the batter and bake in the oven for 8-10 minutes until puffed and golden. Meanwhile, make the gravy by cooking flour with the apples and onions, then add cider, stock, and Worcestershire sauce until thickened. Serve the sausages with the remaining gravy and Yorkshire pudding. Accompany with greens or salad. Enjoy!

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