It's one of those delicious meals that the whole family will enjoy and this Toad in the Hole recipe from chef James Martin also includes a tasty sauce to finish which combines caramelized onions, sherry and madeira.
Serves 6
Ingredients
12 sausages
200g /8oz flour
8 eggs
1 pint milk
175g beef dripping
For the sauce:
3 onions, peeled and sliced
25g butter
100ml madeira
25ml sherry
500ml beef stock
2 tablespoons brown sugar
Method
- In a large bowl whisk the flour, eggs and milk until thoroughly combined. Place in the fridge and allow to rest overnight.
- Preheat the oven to 225°C
- Place a frying pan over a medium heat, add 25g of dripping and, once the dripping is melted, fry the sausages until they are coloured nicely.
- Place the remaining beef dripping in 20 x 30 cms baking tray and heat in the oven until the dripping is smoking hot.
- Add the sausages to the baking tray. Give the batter a quick whisk and pour over the sausages.
- Cook for 30 minutes, then reduce the heat to 180C and continue to cook for another 15 minutes.
- To make the sauce fry the onions over a low to medium heat until they are caramelized. Add the Madeira, sherry, stock and brown sugar, bring the boil and reduce by half.
- Serve a large spoonful of the toad in the hole on a plate and pour over the onion sauce.
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