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Herb and mustard toad in the hole

Name: Herb and mustard toad in the hole
Total time: 1 h 10 min
Ingredients: cumberland sausages 8; streaky bacon 8 rashers; groundnut oil 3 tbsp; plain flour 150g; English mustard powder 1 tsp; eggs 3; whole milk 200ml; rosemary 3 sprigs, snipped; greens to serve; onion 1 large, grated; butter for frying; plain flour 2 tsp; beef stock 500ml; red wine a glass; rosemary leaves chopped to make 1 tsp; redcurrant jelly 2 tsp

1 hour 10 minutes
serves 4
Easy

Check out our epic toad in the hole with mustard, herbs and cumberland sausages. Rosemary and mustard powder give a fancy twist to a traditional toad in the hole. Make sure the baking dish is big enough to hold all the sausages with enough space for the batter to puff up in between

Published: November 11, 2018 at 12:06 pm

Ingredients

cumberland sausages 8
streaky bacon 8 rashers
groundnut oil 3 tbsp
plain flour 150g
English mustard powder 1 tsp
eggs 3
whole milk 200ml
rosemary 3 sprigs, snipped
greens to serve

ONION GRAVY

onion 1 large, grated
butter for frying
plain flour 2 tsp
beef stock 500ml
red wine a glass
rosemary leaves chopped to make 1 tsp
redcurrant jelly 2 tsp

Method

Step 1

Heat the oven to 220C/fan 200C/gas 7. Wrap each sausage in a rasher of bacon, put in a large ovenproof pan or dish, drizzle over the groundnut oil, season and cook in the oven for 20 minutes.
Step 2

Put the flour in a bowl with the mustard powder and 1 tsp of salt. Gradually whisk in the eggs and milk to make a batter, then stir in the rosemary sprigs. Pour the batter over the sausages. Put the pan back in the oven for 25-30 minutes or until puffed and golden.
Step 3

To make the gravy, heat a knob of butter in a pan then cook the onion until golden and soft. Stir in the flour, cooking until it turns straw coloured. Stir in the stock, wine and chopped rosemary, then simmer for 20-25 minutes or until thickened. Stir in the jelly and simmer for another 2-3 minutes. Serve the toad with the gravy and some greens, if you like.