Toad in the hole

By RecipeTin Eats · 60 min

Ingredients

Instructions

1. Whisk the eggs in a bowl, then whisk in the flour until smooth. Whisk in the water, milk, mayonnaise, salt and pepper. Refrigerate until needed.
2. Preheat the oven to 220°C (425°F). Put the 1/4 cup of beef drippings in a 23 x 33 cm (9 x 13 in) metal pan and heat in the oven for 15 minutes until melted and very hot.
3. Heat the 10 g (2 tsp) of drippings in a pan over medium-high heat. Brown the sausages all over, leaving one side only lightly browned. They should stay raw inside. Move to a plate.
4. Take the batter out of the fridge and whisk it. Quickly remove the hot pan from the oven. Arrange the sausages in the pan, lightly browned side up, away from the walls. Pour the batter around them.
5. Bake on the top shelf for 25 minutes, until the sides have puffed and are golden brown and the edges are crisp.
6. For the onion gravy: melt the 30 g (2 tbsp) of drippings or butter in the sausage pan over high heat. Add the onions and cook, stirring constantly, until well browned, about 5 minutes. Add the garlic and stir for 30 seconds. Add the 3 tbsp flour and stir for 1 minute.
7. Slowly pour in the beef stock, stirring as you go. Add the Worcestershire sauce, the 1/2 tsp black pepper and the 1/4 tsp salt.
8. Simmer, stirring, for 2 minutes until thickened into gravy. Keep warm.
9. Serve the toad in the hole immediately with the onion gravy.

Summarized from RecipeTin Eats's video. Watch it for the details.

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