Batter
What you will need
- ½ cup eggs, about 2 large eggs
- ½ cup flour
- ½ cup milk
- ½ tsp salt
Instructions
- 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.
Toad in the hole
What you will need
- 2 tbsp oil
- 6 - 10 Hellers beef sausages
- 100g Hellers streaky bacon, chopped (optional)
Instructions
- 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 T 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.
Red onion gravy
What you will need
- 2 tbsp butter
- 2 red onions, finely sliced
- 2 T 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
Instructions
- 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.
- Serves 4
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
