Photo of Toad in the hole with mustard gravy by WW

Toad in the hole with mustard gravy

11
10
10
SmartPoints® value per serving
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
Chilly autumn nights call for one thing and one thing only - traditional comfort food. Snuggle up on the sofa and tuck in to this warming British dish.

Ingredients

Reduced fat pork sausages, grilled

8 medium

Sunflower Oil

2 tablespoons

Onion(s)

300 g, halved

Sage, fresh

6 g, 6 sage leaves

Plain White Flour

125 g

Egg, whole, raw

2 medium, raw

Skimmed Milk

200 ml

Wholegrain Mustard

1 teaspoons, level

Gravy granules, dry

2 teaspoons, level

Instructions

  1. Preheat the oven to Gas Mark 6/200ºC/fan oven 180ºC. Preheat the grill to medium-high and cook the sausages for 15 minutes, turning occasionally, until cooked through. Whisk together the batter ingredients and set aside in the fridge until needed.
  2. Heat a large non-stick frying pan with ½ tablespoon of the oil, then add the shallots. Cook over a medium heat for 10 minutes until softened and golden. Pour the remaining oil into a 23 cm square roasting tin (or similar size) and heat in the oven for 3–4 minutes until very hot.
  3. Add the sausages, shallots and sage to the tin and heat through for a few minutes on the stove top to keep the oil really hot. Pour in the batter, pop into the oven straight away and bake for 25–30 minutes until golden and risen.
  4. To make the gravy, whisk the granules into 200 ml boiling water until smooth and thickened, adding a little extra water if needed. Stir in the mustard and serve with the toad in the hole.

Start eating better than ever!