Thick juicy sausages, cooked in a light sage batter, served with a rich onion and beer gravy
Serves 4
Ingredients:
125g plain flour
Salt and pepper
3 eggs
300ml milk
1-2 tbsp sage leaves, finely chopped
6 thick Richmond 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 beef stock
Salt and pepper
Method:
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. It may therefore be necessary to discard any remaining batter, or save for a separate use).
5. To make the gravy, heat the butter in a pan and sweat the onions and thyme for 5-6 minutes, until golden. Add the wholegrain mustard, gravy granules and stir together. Pour in the beer and allow to reduce by half. Add the beef stock and bring to the boil, reduce the heat and simmer for 10-12 minutes until thickened. Season to taste.
6. Remove the toad in the hole from the oven, spoon onto serving plates and pour the onion gravy over to serve.