Toad in the Hole

To serve 4-6 people.

INGREDIENTS

Egg - 1 cup

Flour - 1 cup

Milk - 1 cup

Onions - 3 large onions

Fresh Rosemary - 3-4 sprigs (1 heaped Tbsp)

Worcestershire Sauce - 1 Tbsp

Beef Stock - around half a litre

Sausages - 6-8 sausages

 INSTRUCTIONS

1. Start by adding equal parts plain Flour, Egg and Milk to a bowl*

*roughly 1 cup of each

2. Whisk the batter until smooth, then pass it through a sieve, season, and whisk again.

3. Set the Batter aside ready to use.

4. Next, slice up around 3 large Onions.

5. Also, take a few strigs of Rosemary and strip away the stalks.

6. Dice up the Rosemary really fine, and place in a bowl.

7. Then, take a high walled baking tray and add the Sausages.

8. Drizzle the Sausages in Olive Oil, and season, then, place the tray in a pre heated oven set to 200 degrees.

9. Roast the Sausages for 10 minutes.

10. While the Sausages cook, take a frying pan, add the Onions, drizzle in Olive Oil and season.

11. Start by sweating down the Onions.

12. After 10 minutes, open the oven, and very quickly sprinkle the Rosemary over the Sausages, and pour in some of the Batter*

*enough batter to submerge the sausages by half

13. Close the oven quickly to keep in as much heat as possible, and cook for a further 15-20 minutes, until the batter has risen, gone golden brown, and crispy.

14. At this point, turn the heat up, and start to caramelise the Onions.

15. Once the Onions are getting nice and brown, deglaze the pan with a splash of Brandy, burn off the alcohol, and reduce.

16. Then, pour in some Beef stock, and a splash of Worcestershire Sauce.

17. Reduce the gravy by half.

18. After 30 minutes total cooking time, remove the Toad in the hole, add a serving to a plate.

19. Spoon over some of the Gravy, and serve.

Enjoy