In case yesterday’s post wasn’t quite sausagey enough for you, here’s another brilliant banger recipe. It is British Sausage Week after all, and could there be a more traditionally British way to eat bangers than in good old toad in the hole?
Like most children, my daughters love mini versions of most foods and these mini toads were a big hit this weekend. As well as having the dinky factor, individual Yorkshires mean you get just the right ratio of crispy crunch to soft, squidgy pud.
They also went down rather well with my husband, who I caught later that evening scoffing the cold leftover puddings, straight from the fridge. Ideally, though I recommend you eat yours piping hot, straight from the oven, with lots of seasonal vegetables, all generously smothered in a rich, meaty gravy.
As always, choose a good quality sausage to play the part of toad. I went with a fabulously meaty lamb, mint and garlic banger from online butcher Donald Russell, which worked a treat alongside the sticky caramelised onion – a nice little surprise tucked away in each ‘hole’.
Mini toad in the holes with caramelised onion
For the caramelised onion
1 tbsp olive oil
1 large onion, peeled and sliced
1 tsp demerara sugar
For the Yorkshire pudding
225g plain flour
pinch of salt
4 large eggs, lightly beaten
1 tbsp wholegrain mustard
lard or vegetable oil
6 good quality pork or lamb sausages, cut in half
For the gravy
2 tsp cornflour
2 tbsp water
500ml beef stock
salt and pepper
Serves 4 to 6
Preheat the oven to 220°C / gas mark 7.
In a frying pan, heat the olive oil and add the sliced onion and sugar. Saute gently for around 20 minutes until soft, sticky and caramelised. Remove from the heat.
Sift the flour and salt into a large bowl. Make a well in the centre and pour in the eggs, milk, mustard and 150ml water. Whisk together until you have a smooth batter.
Spoon a teaspoonful of lard or oil into each compartment of a 12-hole muffin tin and heat in the oven for 5 minutes.
Pour the Yorkshire pudding batter into each compartment to around two-thirds full. Spoon in a little caramelised onion and pop in half a sausage. Carefully place back in the oven and cook for 25 to 30 minutes until the Yorkshires are golden brown and puffed up around the sausages .
To make the gravy, combine the cornflour and water in a cup to make a smooth paste. Heat the stock in a saucepan and stir in the cornflour paste. Bring it up to a boil, then reduce to a simmer for a few minutes to allow the gravy to thicken. Season to taste.
Serve the mini toad in the holes with steamed vegetables and lots of hot gravy.
Disclosure: I received a selection of complimentary sausages and sausage products from Donald Russell for review and recipe development. No money exchanged hands and all opinions expressed are my own. For details of the full range visit www.donaldrussell.com.