• 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


  1. Begin by removing the sausage and chorizo meat from the sausage skins, season and mix with the fennel seeds
  2. 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.
  3. Meanwhile, mix together the flour with the milk, eggs, salt and pepper and add in some finely chopped sage and parsley.
  4. 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.
  5. 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.
  6. 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.
  7. 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!