© J Sainsbury plc 2020
Toad in the hole
We love Toad in the hole! You really cant go wrong with Yorkshire pudding and sausages. Make for an easy mid-week meal.
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Ready in 55 minutes
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Cooking time 45 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 125g plain flour, plus 1 tbsp for the gravy
- 2 eggs
- 150ml whole milk
- 3 tbsp olive oil
- 8 thick pork sausages
- 1 onion, peeled and chopped
- 300ml vegetable stock, made with 1 stock cube
- 1 tsp mustard
- 200g carrots, peeled and sliced
- 500g frozen garden peas
Method
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1
Preheat the oven to 220ºC/fan 200ºC/gas mark 7. Whisk the flour with the eggs and milk.
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2
Put 1 tbsp oil in a roasting tin and heat in the oven for 1 minute. Add the sausages and brown in the oven for 20 minutes. Pour over the batter and arrange the sausages. Bake in the oven for 25 minutes.
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3
Heat the remaining oil in a pan over a medium heat. Add the onion and cook for 10 minutes until golden. Stir in 1 tbsp flour and cook for 1 minute. Remove from the heat and stir in the stock. Return to the heat and bring to the boil, stirring until thickened. Stir in the mustard.
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4
Boil the carrots for 8 minutes until almost tender, adding the peas for the final 2-3 minutes. Serve the toad in the hole with the peas, carrots and onion gravy.
