Toad in the hole with mustard gravy
10
Points®
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 tablespoon(s)
Onion
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 teaspoon(s), level
Gravy granules, dry
2 teaspoon(s), level
Instructions
1
Preheat the oven to 200ºC, fan 180ºC, gas mark 6. 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 nonstick 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.
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