This is a Jamie Oliver recipe. Source: http://www.jamieoliver.com/recipes/pork-recipes/toad-in-the-hole
- sunflower oil
- 8 large good-quality sausages
- 4 sprigs fresh rosemary
- 2 large red onions, peeled and sliced
- 2 garlic cloves, peeled and finely sliced
- 2 knobs butter
- 1 tablespoon vegetable stock powder or 1 vegetable stock cube
- 6 tablespoons balsamic vinegar
for the batter
- 285 ml milk
- 115 g plain flour
- 1 pinch salt
- 3 eggs
- Mix the batter ingredients together, and put to one side. I like the batter to go huge so the key thing is to have an appropriately-sized baking tin ï¿½ the thinner the better ï¿½ as we need to get the oil smoking hot.
- Put 1cm/just under ½ inch of sunflower oil into a baking tin, then place this on the middle shelf of your oven at its highest setting (240ï¿½250ºC/475ºF/gas 9). Place a larger tray underneath it to catch any oil that overflows from the tin while cooking. When the oil is very hot, add your sausages. Keep your eye on them and allow them to colour until lightly golden.
- At this point, take the tin out of the oven, being very careful, and pour your batter over the sausages. Throw a couple of sprigs of rosemary into the batter. It will bubble and possibly even spit a little, so carefully put the tin back in the oven, and close the door. Don't open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising. Remove from the oven when golden and crisp.
- For the onion gravy, simply fry off your onions and garlic in the butter on a medium heat for about 5 minutes until they go sweet and translucent. You could add a little thyme or rosemary if you like. Add the balsamic vinegar and allow it to cook down by half. At this point, I do cheat a little and add a stock cube or powder. You can get some good ones in the supermarkets now that aren't full of rubbish. Sprinkle this in and add a little water. Allow to simmer and you'll have a really tasty onion gravy. Serve at the table with your Toad in the Hole, mashed potatoes, greens and baked beans or maybe a green salad if you're feeling a little guilty!
I was excited about trying Jamie's recipe out. I felt that the quantities of oil were a lot, but, given he is famous, did what he said.<br/><br/>It is not a receipts that worls. The batter was swimming in oil, and did not rise. It was quite horrible in fact. I have since looked at others, and delis and Nigel slaters look better.
I scaled the recipe down and used veggie sausages. The batter puffed up real nice and I loved the onions with it. I did use balsamic vinegar, as it says to in the directions, but it's not in the ingredients, so I just drizzled a little over the onions as they were cooking. Thanks! Made by a Looney Spoon Phoodie for ZWT#6.