Autumnal Eats - Part 3

The cold has definitely set in, it is reaching the point that there are more leaves on the floor than there are on the trees and we know that we want some seriously filling food.

Toad in the Hole is a British Classic, seen on pub menus everywhere and has that glorious feeling of unpretentious country side food. Just what you want when it is horridly cold outside. 

This recipe is also really simple to make, and one of the perks is getting to stand by the warm oven and feel all cosy. 

Toad in the Hole with Mash and Onion & Thyme Gravy 

Ingredients 

6 good quality sausages. 

6 medium sized potatoes

Chicken stock

1 onion 

A few sprigs of Thyme

A knob of butter

Milk 

For The Batter 

75g of plain flour

1 large egg

75ml of semi skimmed milk 

Method

1. Heat your oven to 220 degrees and put the sausages in a roasting tin and place on the middle shelf. 

2. Make the batter by adding the flour and egg to a bowl, then slowly add the milk as you whisk it together until it resembles a smooth batter. 

3. Take the sausages out of the oven, they should have released enough fat, but if they look a little dry add in a splash of oil, and put the dish on a medium heat on a hob to make sure the oil is hot. The oil has to be really hot when you add the batter in, after you have added the batter replace the dish in the oven, and leave for 30 minutes. 

4. You can now peel and chop your potatoes and place them in water, they should boil for about 20 minutes, before draining then adding the butter and milk to make a creamy mash. 

5. Chop the onion and fry off in a pan until soft and golden, add in one clove of chopped garlic and continue to fry. Add a tablespoon of flour, stock and a few sprigs of thyme, and leave to reduce down.