Best Toad In The Hole With Onion Gravy Recipes

TOAD IN THE HOLE WITH EASY ONION GRAVY

Steps:

• Place all the ingredients in a large bowl and whisk to a smooth, light pancake-like batter. Use handheld beaters if you have them, it'll be quicker. Don't worry about the odd lump if you're not using electric beaters.
• Set the Yorkshire pudding batter aside to rest for 15 minutes.
• Immediately after making the batter, turn the oven on to 220˚C (Fan 200˚C/430˚F).
• Place the 2 Tbsp of beef dripping or oil into your chosen baking pan and place in the oven to heat up.
• Get a large frying pan, heat the 1 tsp of beef dripping (or oil) on medium heat and brown the sausages for 1 minute on each side. Do it in 2 batches if need be, as you don't want your pan overcrowding and the sausages stewing. Tip onto a plate and set aside.
• When your beef dripping (or oil) is very hot and smoking (it should be at the end of the 15 minutes), take the time out and immediately, stir the batter once and pour it into the smoking hot oil/tin.
• Arrange the sausages as quickly as you can and place the tin back into the oven and bake for 23-25 minutes until crispy and a rich brown. Don't open the oven to check before 20 minutes are up. These first 20 minutes are crucial as you don't want to interrupt any last minute rise of the batter.
• Heat the butter in saucepan on medium-low heat and fry the onions for 5 whole minutes, until they are soft and just catching in places, taking on brown burnt edges. Don't let them burn though, turn the heat down, if need be.
• Add the flour and stir to mix for a few seconds.
• Add the balsamic vinegar and rosemary and stir to mix, then leave to cook for about 30 seconds.
• Add the stock (or water and stock cube), increase the heat and bring to a boil. Lower the heat down and simmer for 10 minutes, to allow the gravy to reduce a little.
• Check the seasoning (add salt if it needs it), and finish with some freshly ground black pepper.
• You could keep it simmering away at the lowest heat until the toad in the hole is done, which should only take a few more minutes.
• Serve the toad in the hole immediately with the onion gravy and as suggested above.

TOAD IN THE HOLE WITH ONION GRAVY

Steps:

• Onion Gravy:.
• Melt butter, and add sliced onions. Cook over medium low heat, stirring occasionally until golden brown, 30-40 minutes. Stir in 1 tbsp flour. Add beef stock, wine, and worcestershire sauce. Bring to a boil and cook for 5 minutes. Season with salt and pepper to taste and set aside.
• Toad in the Hole:.
• Heat oven to 425* F. Stir together flour, mustard, and pepper to taste. Whisk in milk and eggs to form a batter. Rest for 15 minutes.
• Pour 6 tbsp of the bacon grease in a 9x11 baking dish and heat in the oven for 10 minutes.
• Heat remaining bacon grease in a skillet. Wrap prosciutto around each sausage, and fry until lightly browned all over.
• Pour batter into dish over hot bacon grease. Arrange sausages over batter. Bake for 25-30 minutes until done. Serve with the Onion Gravy.

ULTIMATE TOAD-IN-THE-HOLE WITH CARAMELISED ONION GRAVY

Steps:

• Tip the flour into a large jug or bowl. Crack in the eggs, one at a time, whisking as you do. Pour in the milk and continue whisking until you have a smooth, lump-free batter. Add the mustard, herbs and some seasoning, then cover and set aside for 2 hrs, or chill overnight.
• Heat oven to 220C/200C fan/gas 7. Heat the oil in a large metal roasting tin or enamel baking dish, roughly 30 x 22cm, with high-ish sides. Wrap a rasher of bacon around each sausage and pop them in the dish with the onion wedges. Place on the middle shelf of the oven (make sure the top shelf is removed to allow space for the batter to rise later). Cook for 15-20 mins until the sausages and bacon are browning and sizzling.
• Meanwhile, make the gravy. Drizzle a little oil into a saucepan. Add the sliced onions and cook slowly for 15 mins. Stir every now and then until they are soft and caramelised. Add the sugar and balsamic vinegar, and cook for 5 mins more until sticky.
• The batter should be the consistency of double cream - if it has become a little thick, add a splash of cold water. Take the batter to the oven, open the door, carefully pull out the shelf and quickly pour the batter around the sausages. Close the oven and do not open it again for at least 25 mins.
• To finish the gravy, stir the flour into the onions to make a paste, cooking for 1-2 mins. Continue stirring while you splash in the wine, a little at a time, until you have a smooth, thick sauce. Increase the heat and bubble for a few mins until reduced by about half. Add the stock and some seasoning, and continue bubbling for 10 mins while the toad cooks.
• By now the toad should be puffed up and deep golden brown. If not, continue cooking - but don't open the oven as it will sink. Serve scattered with the crisp herbs (if using), with the gravy, green veg, and mash, if you like.

SAUSAGE & STUFFING TOAD-IN-THE-HOLE WITH ONION GRAVY

Steps:

• Whisk together the flour, mustard powder, eggs and milk with a good pinch of salt until smooth. Leave to rest for at least 30 mins.
• Heat 1 tbsp of the oil in a small pan. Add the onions with a pinch of salt and cook for 10-15 mins until really soft. Meanwhile, make up the stuffing following pack instructions, adding the sage. Scoop out a quarter of the onions and add these to the stuffing mixture, too - leave the rest in the pan for the gravy. Heat oven to 230C/210C fan/gas 8.
• Shape the stuffing into 8 walnut-sized balls. Pour the remaining oil into a large roasting tin or dish and brush it all over the bottom and sides. Add the sausages and stuffing balls, and cook for 15 mins.
• Remove the tin from the oven, loosen the sausages and stuffing from the bottom of the tin if they are sticking, then pour over the rested batter. Return the tin to the oven on a middle-high shelf, but give it space to rise. Bake for 35-40 mins until puffed and golden - don't be tempted to open the oven door any earlier or the batter might sink.
• While the toad-in-the-hole is cooking, make the gravy. Add the flour, onion chutney and Marmite to the onion pan and mix to a paste. Cook for 2 mins until bubbling, then pour in the stock, bit by bit, stirring continuously so it doesn't go lumpy. Bubble for 5 mins and season if needed. Keep warm until ready to serve.