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.
Red onion gravy
- 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
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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.
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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.
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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.
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While the toad in the hole is cooking make the gravy.
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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.
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Cook the flour out for a minute or so, then add the red wine vinegar and heat till bubbling.
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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.
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Serve hot with the toad in the hole and steamed vegetables
Angus Beef Sausages
Angus Beef Sausage is one of the best. This sausage is a flavoursome sausage designed to compliment the high quality taste of the beef. A great meaty bite is produced by using a coarse cut meat filled into a traditional natural casing. Take a tasty sausage adventure.
6 Sausages
