A delightful twist on the classic Toad in the Hole, this recipe combines savory sausages with a fluffy batter for a comforting meal.
Preheat your oven to 220°C (425°F).
A hot oven is crucial for the batter to rise properly.
Place the sausages in a roasting tin and put them in the oven to cook for 20 minutes, turning halfway through.
Ensure the sausages are evenly spaced for even cooking.
In a mixing bowl, combine the flour and salt. Make a well in the center and crack in the eggs. Gradually whisk in the milk until you have a smooth batter. Let it rest for 30 minutes.
Resting the batter helps achieve a lighter texture.
Remove the roasting tin from the oven, arrange the sausages evenly, and quickly pour the batter over them. Return to the oven and bake for 30-40 minutes until golden and puffed.
Avoid opening the oven during baking to prevent the batter from collapsing.
While the dish bakes, caramelize the onions in a frying pan with a little oil. Add the beef stock and red wine, reduce for 20 minutes, then thicken with a mixture of cornflour and water.
Cook the onions slowly to bring out their natural sweetness.
Serve the baked sausages and batter hot with the onion gravy, a green vegetable, and mashed potatoes.
Garnish with fresh parsley for a touch of color.
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