Toad in the Hole – Sausages in Yorkshire pudding.

Join the Kitchen Sanctuary to recreate a traditional British favorite that has warmed homes for over two centuries. Their Toad-in-the-Hole brings perfectly cooked sausages enveloped in a crispy Yorkshire pudding to your table, served alongside a homemade rich red onion gravy. It's comfort food at its finest, easy enough for a weeknight dinner, yet impressive for any gathering.

Ingredients:

For the Yorkshire Pudding Batter:

- 140g (1 cup + 1 tablespoon) plain all-purpose flour

- 4 medium eggs

- 200ml (3/4 cup + 1 tablespoon) semi-skimmed milk (half fat)

- 1/4 teaspoon salt

- 1/4 teaspoon pepper

- 2 tablespoons vegetable oil

For the Sausages:

- 8 high-quality pork sausages

For the Red Onion Gravy:

- 1 tablespoon vegetable oil

- 1 tablespoon unsalted butter

- 2 red onions, thinly sliced

- 2 teaspoons light brown sugar

- 2 tablespoons plain all-purpose flour

- Hot beef stock (quantity as required for desired consistency)

- Splash of Worcestershire sauce

- Salt and pepper to taste

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Prep Time: 1 hour 15 minutes (includes batter resting time)

Cook Time: 55 minutes

Total Time: 2 hours 10 minutes

Servings: 4

Equipment:

- 1 large jug or bowl for the batter

- Balloon whisk

- 1 large roasting tin

- 1 frying pan (for gravy)

- Oven (preheated to 220°C or 425°F)

Cooking Tips:

- Ensure the vegetable oil is hot before adding the batter to achieve a crispy Yorkshire pudding.

- For even cooking, turn the sausages occasionally while browning.

- Letting the Yorkshire pudding batter rest for at least an hour helps it rise and become crisper.

- Do not open the oven while the Toad-in-the-Hole is baking to prevent the batter from deflating.

Instructions:

1. To start the batter, place your flour in a large jug, make a well in the center, and crack in the eggs. Whisk together gradually incorporating flour into the eggs until partially mixed.

2. Pour in the milk and whisk until just combined; don't worry if the batter is slightly lumpy. Refrigerate to rest for an hour or overnight, covered if resting overnight.

3. When ready to cook, preheat your oven to 220°C (425°F).

4. Place the sausages in the roasting tin, drizzle with 2 tablespoons vegetable oil, and bake for 15-20 minutes until lightly browned, turning occasionally.

5. Stir the salt and pepper into the rested batter.

6. Carefully pour the batter around the browned sausages, making sure to be cautious as the oil will be extremely hot.

7. Close the oven door and bake for 25-35 minutes until the batter is risen and golden.

8. For the gravy, heat 1 tablespoon oil and butter in a frying pan over medium heat. Add sliced onions and brown sugar, reduce heat to medium-low, and caramelize for 15-20 minutes, stirring occasionally.

9. Sprinkle flour over caramelized onions, stir, and cook for 2 minutes.

10. Gradually add hot beef stock while stirring, until gravy thickens. Finish with a splash of Worcestershire sauce and season with salt and pepper.

11. Serve the Toad-in-the-Hole with the red onion gravy poured over or on the side.

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Kitchen Sanctuary remains a treasure trove of comforting and flavorful recipes. For more delightful culinary adventures, don't forget to visit https://www.youtube.com/@Kitchensanctuary and subscribe to their channel.

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Toad in the Hole – Sausages in Yorkshire pudding.