Toad in the Hole, Angus Beef Sausages with Red Onion Gravy
A comforting British classic featuring hearty Hellers Angus beef sausages baked in golden batter, served with a rich red onion gravy and steamed vegetables.
5 mins
1 hours
Red onion gravy
- 1 pack Hellers Angus Beef Sausages
- 2 tbsp butter
- 2 red onions, finely sliced
- 2 tbsp brown sugar
- 1 tbsp flour
- 2 tbsp red wine vinegar
- 1 cup beef stock
- ½ tsp soy sauce or salt to taste
- 1 tsp fresh thyme leaves
Method
- Batter - Blend all ingredients in a blender until smooth. Allow to rest for at least 2 hours at room temperature. Or batter can be kept overnight in the fridge, but bring back to room temperature before using.
- Heat the toad in the hole baking pan in the oven for 10 minutes at 220°C. Remove the pan from the oven and add 2 tbsp of oil, the bacon and sausages, and put them back in the oven to brown for about 5 - 10 minutes.
- Quickly remove the pan from the oven, pour in the batter and place it back in the hot oven for about 15 - 20 minutes. Don’t open the door during this time. It’s ready when it has puffed up and is golden.
- While the toad in the hole is cooking make the gravy.
- Heat the butter in a small saucepan or pot and add the onions. Cook until soft, for about 10 minutes. Add in the sugar and caramelise slightly, before adding in the flour.
- Cook the flour out for a minute or so, then add the red wine vinegar and heat till bubbling.
- Add in the beef stock and thyme leaves. Bring to a simmer, and cook for 5 minutes. Add the soy sauce or salt to taste.
- Serve hot with the toad in the hole and steamed vegetables
Angus Beef Sausages
Hellers Angus beef sausages are packed with robust flavour and coarse-cut meat for a meaty bite. Ideal for BBQs or pan-fried dinners that come together fast — the perfect protein for a satisfying meal.
6 Sausages
