It’s time we all faced it. Toad in the hole, despite it’s ridiculous name, is almost food perfection. Sausages? Good. Yorkshire pudding? Good. Gravy? Good. That leaves only one possible way to improve it. Beer.
On to the beer choice. I used The Celt Experience‘s Bronze, which I have just learned has been discontinued. Fret not though, because I have also tried this recipe with their Golden which is a fine substitute, and actually makes a slightly better gravy. Essentially a fairly malty and not overly bitter ale will work best in this, to add a subtle sweetness to the batter and a nice richness to the gravy.
You will need:
For the toad in the hole
- Oil (for greasing roasting tin)
- 100g plain flour
- 2 large eggs
- 80ml milk
- 80ml beer
- 6 sausages
- salt & pepper
For the onion gravy
- 1 medium onion
- 1 clove garlic
- 1 tbsp brown sugar
- 30g butter
- 30g plain flour
- 300ml beef stock
- 100ml beer
- salt & pepper
- 1 tsp worcester sauce
Pre-heat your oven to 220°C (Gas 7) and put your roasting tin filled with oil in it.
Sieve the flour into a large mixing bowl, and crack the eggs into it, mixing thoroughly.
Add the milk, then the beer and mix until completely smooth. (If you are not sure that there are no lumps anywhere in your batter, pass it through a sieve into a jug or another bowl) Finally, season and leave to rest for at least 15 minutes.
Brown the sausages in a frying pan. This isn’t strictly speaking necessary, however it looks nicer when the dish is finished.
With your sausages browned, put them in the roasting tin and put it back in the oven for about 5 minutes (You need the oil to be really hot for this to work, so the less you have to do between taking the tin out and pouring the batter in, the better)
Take the roasting tin out and put onto a hot ring on your hob. Pour the batter evenly over the sausages and return to the oven for 30-45 minutes.
Gravy time. Thinly slice the onions and garlic. Fry in a little oil over a medium heat for around 15 minutes, or until soft and just beginning to brown, then add the sugar, reduce heat to low and stir until the onions are coated.
Add the butter and flour, mix until no liquid remains.
Add the stock, stirring until all of the flour and onions have been combined, then repeat with the beer and worcester sauce.
Simmer over a low heat for about 10-15 minutes to thicken, then season to taste.
Serve over your toad in the hole and with your favourite veg!