Camden New Journal - Food:Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2008

Toad in the Hole
This used to be a rather ordinary dish but now with all the fabulous sausages around it has become the Rolls-Royce of British dishes and if only it was served in restaurants it would fly on to the tables (Pigs with wings!).
On that note we have decided to serve it for a takeaway lunch in our shop on October 7, so put that in your diary.

Ingredients
Serves 6
225g flour
Salt
2 eggs
700ml milk
1 desp oil
450g sausages, any flavour.
For the onion gravy:
225g onions, peeled and sliced
1 desp olive oil
Little granulated
sugar
Splash Worcestershire sauce
Few drops Tabasco
1 teasp French mustard
1 desp flour
5fl oz vegetable stock, or water and red wine mix
Salt and freshly ground black pepper.

Method
Preheat the oven 220°C/ 425F/gas 7. To make the batter, put the flour, salt, eggs and milk into a blender and whiz on high for half a minute. Leave to stand for 30 minutes.
Heat the oil in a large baking tray, add the sausages and then cook in the hot oven for half an hour or until golden brown all over.
Arrange the sausages in the tin so they are spread out and then pour in the batter around them.
Cook in the oven for about 25 minutes or until the batter is well-risen. Serve immediately.
While the “toads” are cooking, fry the onions in a large frying pan with the oil until soft and slightly browning.
Add the sugar, Worcestershire sauce, tabasco and mustard and stir well. Sprinkle in the flour and stir into a paste. Gradually add the liquid, stirring all the time to prevent lumps appearing.
Make into a smooth sauce and then season with the salt and pepper.
Keep warm on a very low heat until the batter is cooked.

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