There’s a reason why sausages are included in many of Britain’s favourite meals: bangers and mash, fry-ups, breakfast sandwiches, and barbecues. They are delicious and versatile, plus very affordable when it comes to sourcing good-quality meat. If you’re getting bored of eating sausages in your usual rotation of meals, Tom Kerridge suggests a winter staple – toad in the hole.
Tom is renowned for his healthy approach to cooking, but his recipes don’t lack flavour. In fact, his toad in the hole recipe calls upon a few unlikely staples to transform simple ingredients into a delicious meal. Sharing the recipe on his website, Tom said: “My mum used to make this dish when I was a kid, so I’m a huge sausage fan – they’re one of the best inventions known to man!”. The recipe is straightforward: combine “succuclent sausages” with a “giant fluffy golden Yorkshire pudding”.
Method
Tom suggests making the Yorkshire pudding batter the day before, but if you don’t have time, you can make it on the day.
To make the batter, start by whisking the milk and eggs together, then slowly incorporate the flour. The chef warned that mixing too vigorously will stretch the gluten in the flour.
If you have time, store the mixture in a plastic container and let it stand in the fridge for 24 hours.
The following day, wrap the sausages neatly in the bacon and keep them in the fridge until ready to cook. Preheat the oven to 180C.
For the gravy, cut the onions in half through the centre and sear them, middle-side down in a pan until the rings have gone black.
Next, place the onions on a baking tray lined with tin foil. Scatter over the demerara sugar and thyme, then drizzle with a little oil. Seal the tin foil into a bag, place it in the oven, and roast for 3.5-4 hours until the onions are deeply caramelised and tender.
Once cooked, scoop out the onion flesh and whirl in a food processor until a rich, brown pulp forms.
Melt butter in a saucepan, add flour to make a roux, and cook for one to two minutes. Pour in dark ale and onion pulp, add salt, and simmer on low for 30-40 minutes until reduced by a quarter. Taste and season as needed.
Heat the oven to 220C (200C fan assisted), then place the sausages in a roasting tray and cook in the oven for 15 minutes to colour.
Pour the Yorkshire pudding batter mix into the tray with the sausages. Bake for a further 40 minutes.
Tom urged, “Be careful not to open the oven door during this time as the Yorkshire pudding will sink!”
To serve the toad in the hole with the onion gravy and English mustard mash.