Toad in the Hole With Rich Onion Gravy
Things don't get much more British than this...
- 3 pork sausages
- 3 chorizo sausages
- 1 tablespoon fennel seeds
- 4 echalion/banana shallots
- 1 sprig rosemary
- 1 handful flat leaf parsley
- 1 handful of sage
- 120 grams plain flour
- 275 milliliters Milk
- 3 Eggs
- 1 clove garlic
- 2 red onions
- 150 milliliters red wine
- 2 tablespoons balsamic vinegar
- 1 rich beef stock pot
- 200 milliliters water
- 1 tablespoon flour
- Begin by removing the sausage and chorizo meat from the sausage skins, season and mix with the fennel seeds
- Set a frying pan over a high heat and drop small mounds about the size of a golf ball of the chorizo and sausage into the pan. Caramelise and add in the chopped shallot and sprig of rosemary.
- Meanwhile, mix together the flour with the milk, eggs, salt and pepper and add in some finely chopped sage and parsley.
- When the sausage meat is well caramelised, pour in the batter and transfer to an oven pre-heated to the maximum temperature and cook for 20 minutes.
- Meanwhile, to make the gravy finely slice the onions and cook over a low heat until translucent. Turn the heat up and start to caramelise the onions and add in a crushed garlic clove.
- Add in the flour to the onions and mix through, before deglazing the pan with vinegar. Cook until it has evaporated before adding in the wine and reducing again.
- Once the wine has reduced and is syrup-like, add in the stock pot and water and cook until the sauce has thickened and serve alongside the toad in the hole!