Ingredients

• • 140 g (1cup+1tbsp) plain flour
  • 4 medium eggs
  • 200ml milk
  • 8 good Ziggys Thick Pork Sausages
  • 2 tbsp vegetable oil
  • ¼ tsp salt
  • ¼ tsp black pepper
    

Red onion gravy

• 1 tbsp vegetable oil
• 1 tbsp unsalted butter
• 2 red onions - peeled and sliced thinly
• 2 tsp light brown sugar
• 2 tbsp plain - all-purpose flour
• 500ml hot beef stock - try to use a good quality stock for the best flavour
• 1 tsp Worcestershire sauce
• ¼ tsp salt
• ¼ tsp black pepper
• 10 sprigs fresh thyme - (optional)
  

Method

1. Make the yorkshire pudding batter first. Place the flour in a jug and make a well in the centre.
2. Add the eggs and stir together with a balloon whisk, bringing the flour into the centre with the eggs bit-by-bit.
3. Add in the milk and stir with a whisk until combined. It’s fine if it’s a little bit lumpy.
4. Place the jug in the fridge for an hour (up to overnight) to chill. This is important to allow the flour granules to swell (also, cold batter hitting a very hot pan should result in a good rise).
5. Preheat the oven to 220C/425F.
6. Place the sausages in a large baking dish (see note 1) and drizzle over the oil. Place in the oven and cook for 15-20 minutes, turning occasionally, until browned all over.
7. Take the Yorkshire pudding batter out of the fridge. Add in the salt and pepper and stir once more with a whisk.
8. Open the oven door, and if safe to do so(* note 1), pull out the tray and quickly (be careful, the oil will be very hot!), pour the batter into the baking dish, around the sausages. Close the door immediately and cook for 25-35 minutes until risen and golden.
9. Meanwhile make the gravy.
10. Place the oil and butter in a frying pan (skillet) and heat over a medium heat, until the butter has melted.
11. Add the onions and sugar, and turn the heat down to medium-low. Cook the onions for about 15-20 minutes, stirring occasionally, until starting to caramelize.
12. Sprinkle over the flour and stir to coat the onions. Cook for 2 minutes to cook out the taste of the flour.
13. Add in the hot beef stock slowly, whilst stirring all the time with a whisk, until the gravy thickens. Add a splash of Worcestershire sauce and season with salt and pepper.
14. Serve the Toad in the Hole with the red onion gravy and sprinkled with sprigs of fresh thyme. I like to serve mine with greens such as peas and cabbage too.

Click here for the original recipe.