For this recipe I must come clean. I have taken Jamie Oliver’s recipe from his book Comfort Food and adapted it a bit. I have made Jamie’s one before. It goes without saying that his is very good especially if you are feeding a larger crowd and if you want to impress. You can find that recipe here.
But when I made it for Steve, I halved the recipe to not make an extra tray of Yorkshire pudding and also generously added load of herbs to the Yorkshire batter.
Make this on a rainy day when you need comfort. While diving into this dish it would give you the reassurance that everything will be okay in the end.
COOKING TIME: 1 HOUR
For the Gravy and the toad in a hole:
1 red onion
Sunflower / rapeseed oil
9 pork sausages
6 large eggs
350g all-purpose flour
1/3 cup dried mixed herbs of your choice
2 sprigs of rosemary
1 Tablespoon of HP sauce
1 chicken stock cube
For the mustard drizzle:
2 tbs English mustard
2 tbs of white wine vinegar
1 tbs olive oil
- Preheat the oven to 220 °C and put your oven rack in the middle of the oven making sure there is enough space for your pud to rise.
- While the oven is heating up, start your gravy. Peel and slice your onion into large but thin circles. Put the onions into a pot with some about 3 tbs of olive oil and on the stove over a medium high heat.
- Next, take one of the sausages and finely slice the outer layer of the casing. Break up the meat that comes out of it and add it to your onions. Fry the two together for about 20 minutes. Make sure you break up the meat in the pot during this time. It should be golden brown.
- Now your oven should be on temperature. Take the remaining sausages and add them to a large oven prove dish (about 30cm x 40cm). Add your oil to the tray and sausages. About half a centimetre worth of oil and give the sausages a good toss. Add them to the oven for 10-15 minutes.
- To make your Yorkshire batter, whisk the eggs in a large bowl with the flour, dried herbs and a generous pinch of salt.
- Add in the milk bit by bit, followed by the beer. Whisk until you have a nice smooth batter.
- Now pick the leaves of the rosemary sprigs and divide in two. Add half of the rosemary into your onion and sausage mix.
- Work quick and carefully now. Pull the sausage from the oven and sprinkle the rest of the rosemary into the hot oil. Quickly after that, add all the Yorkshire batter to the oil and sausages and immediately transfer back to the oven. Leave them for 30 minuets and do not open the oven.
- Back to the gravy: Stir in the HB sauce along with 2 tablespoons of flour. Crumble the stock cube into the mix while adding 350ml of boiling water to the mix. Let it simmer until you like the consistency adding salt and pepper to taste.
- After 30 minutes remove your Toad in a hole from the oven. It should be nice and golden brown.
Mustard drizzle and green veg:
- If you are serving green veg with it. I suggest you boil them for 5-8 mins in water with salt and rinse them under cold water straight after.
2. Mix your mustard, vinegar and oil in a small bowl. Adding salt and pepper to taste.
A few tips:
*I have made this with boerewors before and it is just as good. You might want to call it snake in a hole then.
*Adding the batter to a jug after you have whisked everything makes pouring much easier although this would be adding one more item to your wash-up.
*If you feel like the batter you made are to much for your oven dish. Add some sunflower oil to muffin tins. Pop it in the oven with your sausages and when the time comes to add the batter, add the remaining batter to the muffin tins to make individual Yorkshire puddings.