Toad in the hole with onion gravy

Name: Toad in the hole with onion gravy
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 - 4
Ingredients: 8 good-quality pork sausages; 1 tbsp. vegetable oil; 125 g (4oz) plain flour; 1 tsp. mustard powder; 1 large egg; 1 large egg white; 150 mL (5 fl oz (¼ pint)) milk; 150 mL (5 fl oz (¼ pint)) sparkling water; 2 sprigs fresh thyme, leaves picked; 2 red onions, finely sliced; 1 tsp. caster sugar; 1 tbsp. plain flour; 75 mL (3 fl oz) red wine; 350 mL beef stock

A classic British dish, try using your favourite sausages which go wonderfully with the light and crispy yorkshire pudding batter

By The Good Housekeeping Cookery TeamPublished: 10 April 2016

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Yields:

4 - 4

Prep Time:

20 mins

Cook Time:

1 hr

Total Time:

1 hr 20 mins

Ingredients

8 good-quality pork sausages
1 Tbsp. vegetable oil
125 g (4oz) plain flour
1 tsp. mustard powder
1 large egg
1 large egg white
150 ml (5 fl oz (¼ pint)) milk
150 ml (5 fl oz (¼ pint)) sparkling water
2 sprigs fresh thyme, leaves picked

For the gravy

1 Tbsp. vegetable oil
2 red onions, finely sliced
1 tsp. caster sugar
1 Tbsp. plain flour
75 ml (3 fl oz) red wine
350 ml beef stock

Directions

1. Step 1
  Preheat oven to 220°C (200°C fan) mark 7. Put sausages into a shallow ovenproof dish, about 2.3 litre (4 pint), with 1tbsp oil, and roast for 20min,
  shaking tray to brown sausages all over.
2. Step 2
  Meanwhile, in a large bowl, mix together the flour, mustard powder and 1tsp salt. Make a well in the middle. Using a whisk, mix the eggs with the milk and sparkling water in a jug. Add this to the flour a little at a time, whisking until you have a smooth batter. Stir through the fresh thyme leaves and plenty of seasoning.
3. Step 3
  Remove sausage tray from oven, and carefully pour in the batter. Return
  immediately to the oven and cook for a further 40min.
4. Step 4
  While the sausages are cooking, make the gravy. Heat the oil in a large pan, and gently fry the onions until completely soft, about 10min. Add the
  sugar and fry until the onions start to colour, about 8min. Stir in the flour and cook for 2min more. Add in the wine, stirring constantly, to make a paste. Mix in the stock, a little at a time, until you have a smooth sauce. Bring up to the boil and allow to bubble for 3-5min to thicken. Season to taste and serve alongside the Toad in the Hole.
  
  Like this? You'll love...
  
  VIDEO: How to make onion gravy
  
  MORE: Classic Yorkshire puddings
  
  MORE: More sausage recipes
  
  MORE: Why can't we keep Britain tidy?

Light and fluffy batter

Adding sparkling water to the mixture gives a lighter batter.

Per Serving:

Calories: 577
Fibre: 4 g
Total carbs: 44 g
Sugars: 10 g
Total fat: 32 g
Saturated fat: 12 g
Protein: 22 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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