toad in the hole with roasted onion gravy

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toad in the hole with roasted onion gravy

delia smith

6 goodquality pork sausages about 400g

1 tablespoon groundnut or other flavourless oil (if necessary)

for the batter:

75g plain flour

1 large egg

75ml semi skimmed milk

55ml water

salt and freshly milled black pepper

for the onion gravy:

225g onions peeled and sliced

2 teaspoons groundnut or other flavourless oil

1 teaspoon golden caster sugar

1 dessertspoon Worcestershire sauce

1 teaspoon mustard powder

1 rounded dessertspoon plain flour

425ml vegetable stock made from 1 1/2 teaspoons Marigold Swiss vegetable bouillon powder dissolved in 425ml boiling water

salt and freshly milled black pepper

solid flameproof roasting tin with a base of 23 x 15cm 5cm deep and a baking tray 35 x 25.5cm.

Preheat the oven to gas mark 7/425F/220C.

Make the batter and to do this sieve the flour into a large bowl holding the sieve up high to give the flour a good airing.

With the back of a spoon make a well in the centre break the egg into it and add some salt and pepper.

Measure the milk and water in a measuring jug then using an electric hand whisk on a slow speed begin to whisk the egg into the flour as you whisk the flour around the edges will slowly be incorporated.

Add the liquid gradually stopping to scrape the flour into the mixture.

Whisk until the batter is smooth.

Now the batter is ready for use and although its been rumoured that batter left to stand is better I have never found this so just make it whenever its convenient.

Place the sliced onions in a bowl add 1 teaspoon of the oil and the sugar and toss the onions around to get the lightest coating then spread them on the baking tray.

Arrange the sausages in the roasting tin then place the onions on to a high shelf in the oven with the sausages on a lower shelf and set a timer for 10 minutes.

When the timer goes off remove the sausages from the oven but leave the onions in for a further 45 minutes they need to be nicely blackened round the edges.

When they are ready remove them and leave to one side.

Place the roasting tin containing the sausages over direct heat turned to medium and if the sausages havent released much fat add the tablespoon of oil.

When the tin is really hot and the oil is beginning to shimmer it must be searing hot quickly pour the batter in all around the sausages.

Immediately return the roasting tin to the oven this time on the highest shelf and cook the whole thing for 30 minutes.

Now for the gravy.

First add the Worcestershire sauce and mustard powder to the stock then add the onions from the baking tray to a mediumsized pan.

Add the second teaspoon of oil then using a wooden spoon stir in the plain flour.

Stir all this together over a medium heat and then switch to a whisk then gradually add the stock to the pan whisking all the time until its all in.

Bring it up to simmering point and gently simmer for 5 minutes.

Taste to check the seasoning then pour into a warmed serving jug.

When the toad is ready it should be puffed brown and crisp and the centre should look cooked and not too squidgy.

Serve it immediately with the gravy and its absolutely wonderful with mashed potato.

I cant give this high enough accolades its a simply wonderful creation from the humble origins of British cooking. It is a sort of fusion food a fusion of light crispy crunchy batter and plump meaty pork sausages all moistened with a generous amount of roasted onion jus.

Serves 2

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