European
European - British - Mains
Toad in the Hole
Chef's Menu Description
Classic British comfort staple: plump Cumberland pork sausages baked in a sizzling, puffy, golden Yorkshire pudding batter, served with rich onion gravy.
Ingredients
- • 6 thick quality Cumberland pork sausages
- • 2 tbsp beef dripping or vegetable oil
- • Yorkshire batter: 140g plain flour, 2 large eggs, 175ml whole milk, 1/2 tsp salt
- • Rich red onion gravy for serving
Preparation Steps
1
Phase 1
Whisk flour, eggs, milk, and salt until a smooth, lump-free batter forms. Rest at room temperature for 30 minutes.
2
Phase 2
Heat beef dripping in a metal roasting tin at 220°C for 5 minutes. Add sausages and roast for 12 minutes until browned.
3
Phase 3
Quickly pour rested batter around sizzling sausages in the smoking hot tin.
4
Phase 4
Return immediately to oven at 220°C for 22-25 minutes without opening door, until batter is dramatically risen, crisp, and deep golden. Serve with onion gravy.