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Toad in the hole with Sage Batter and onion gravy


HT  MC  45mins


Thick sausages are baked in a light batter which has been flavoured with sage and served with a rich onion and beer gravy courtesy of



Serves 4     Hot   Pork  Vegetables  Herbs  Alcohol Main course 


For lots of great kitchen equipment

125g plain flour
Salt and pepper
3 eggs
300ml milk
1-2 tbsp sage leaves, finely chopped
6 Thick sausages
For the onion gravy
30g/1oz unsalted butter
2 onions, peeled and sliced
1 sprig of thyme
1 tbsp wholegrain mustard
2tbsp onion gravy granules
150ml beer
300 ml Chicken stock
Salt and pepper


1. Pre-heat the oven to 220C/425F/Gas 7.

2. To make the batter, place the flour into a large bowl and season generously with salt and pepper. Beat the eggs in a separate bowl with a splash of milk. Pour the eggs onto the flour and beat together until smooth. Gradually whisk in the remaining milk until you create a smooth batter. Stir in the chopped sage.


3. Sauté the sausages in a hot pan with a little oil for approximately 8-10 minutes, turning occasionally until they are evenly browned. Meanwhile, place a 1 litre ovenproof dish in the oven to heat through.

4. Remove the dish from the oven and arrange the sausages into the dish, along with the excess oil. Return to the oven for a few minutes until the dish is piping hot. Pour over the batter so it comes ¾ of the way up the dish. Return to the oven and cook for 20-25 minutes until golden brown and well risen. Be careful not to overfill the dish as the batter will rise during cooking.

5. To make the gravy, heat the butter in a pan and sweat the onions and thyme for 5-6 minutes, until golden.

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6. Add the wholegrain mustard, gravy granules and stir together. Pour in the beer and allow to reduce by half. then add the beef stock and bring to the boil, reduce the heat and simmer for 10-12 minutes until thickened. Season to taste.


7. Remove the toad in the hole from the oven, spoon onto serving plates and pour the onion gravy over to serve.


Serving suggestions

Serve with a leafy green vegetable such as cabbage or spinach and an onion gravy



Use other herbs such as thyme for a slightly different flavour

Use plain pork sausages



Key techniques required to make this Toad in the hole Recipe


Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Sauté -
The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. Small items are cooked uncovered, but larger pieces may need covering after the initial browning to complete the cooking. The pan is shaken, over a high heat to move the food around, and prevent sticking. It is important not to overfill the pan.



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