Toad in the hole with Revetts Sausages
A really easy dish to cook, perfect for a cold winters evening. Best of course with Revetts sausages.
Here's a simple recipe to try.
Pre heat oven to 210C
Put a generous amount of oil in a pan, enough to cover the base of the pan easily when you swirl it around .
I use a baking tin about 30 cms by 15 cms. Place the sausages in the tin and bake in the oven for 15 mins.
Whilst these are in the oven make the batter. I use 4 heaped dessert spoons of plain flour add a small amount of milk until it is thick and pasty, work that round a bit to get all the flour incorporated, add a little bit of milk at a time and work it in until you have a consistency of double cream.
Add an egg, or two! Eggs are all different sizes 1 large egg is what you need, so two small eggs will do it. (two large eggs will make it really eggy). Add more milk if you need to after the eggs so get a thick creamy batter.
Take out the sizzling sausages from the oven position them as you turn them over, add the batter to the hot pan. (it spits!!)
Place back in the oven, I leave it at 210 C for about 15 minutes and then drop it to 180 C until it is done, another 20 - 30 minutes.
Whiilst this is cooking make your gravy. Onion gravy with red wine. And a cheeky instant gravy mix!
Chop a large onion in half, slice it up so that you get semi circular pieces. (diced union tends to char on the edges making it bitter). Slowly fry the onion until it softens and then goes a darker colour (avoid it being too hot and burning the edges). When you have them soft and sweet pur in half a glass of red wine and turn the heat up and reduce the liquid whilst stiring - you want to get rid of the alcohol which can make it tast bitter. Mix up some Bisto best gravy in a jug as you would normally and then pour it in with the onions. Simmer on a low heat. (test the flavour if the onions caught and it is bitter you can sweeten with a little sugar or honey until the balance is right)
Serve with mash and vegetables.
You can find another recipe here at Delish