Toad in a hold
Hop over to merry old England to enjoy a spot of Toad in a Hole today. Dress up your pork chipolatas in crispy popover batter and onion gravy.
Make the yorkshire pudding / popover batter
- 1 cup all purpose flour
- 1 cup milk
- 4 eggs
- 1/2 tsp salt
- 1/2 tsp dried thyme
- 12 tsp oil / animal fat ((eg lard or beef fat))
- 600 grams pork chipolata sausages ((one package usually contains 680g - 16 sausages))
Make the onion gravy
- 1 tbsp butter
- 1 onion ((finely sliced))
- 2 tbsp all purpose flour
- 1/2 cup red or white wine
- 1.5 cups stock ((beef or chicken))
- 1/2 tsp dried or fresh thyme
- 1 tsp dijon mustard
Method:
Melt the butter in a small saucepan and heat to medium high heat then add onions and cook until soft.
Add the flour to make a roux (thickening paste). Stir and continue to cook for a minute then deglaze with wine while whisking vigorously. Add the stock, thyme and mustard.
Continue simmering and whisking for five minutes to thicken and to intensify the flavour of the gravy. Season to taste.
Make the Toad in a Hole
Preheat oven to 220C / 430F.
Whisk together milk and eggs in a bowl or large measuring jug. (A jug will make it easier to fill the muffin tray later.)
To make a smooth batter, sift in the flour while continuing to whisk. Add the seasoning and thyme. If you see big lumps, flatten them with a spoon to release the dry flour. Small lumps are not a problem.
Place half a tsp of oil or fat into each cup of a silicone muffin tray. Cut chipolatas in half and place two halves in each muffin cup; standing up if possible. Place the muffin tray in the oven for 10 minutes to heat the oil, par-cook the sausages.
Carefully remove the muffin tray from the oven and fill each muffin cup with yorkshire pudding / popover batter. The batter will fill the space around the sausages.
Quickly but carefully return the tray to the oven and continue to cook for 10 - 15 minutes or until the batter is deeply golden brown and puffed. Serve immediately.
You can also make Toad in a Hole in one large baking dish rather than as individual serves. Simply heat the same amount of oil / fat in an oven proof dish. Add all of the sausages whole and after 15 minutes of baking, pour over the batter. Bake for another 15 - 20 minutes or until the batter is golden brown and well puffed.
