Toad in the hole with balsamic onion gravy

Toad in the Hole with Balsamic Onion gravy

4-6 sausages
Olive oil
75g plain flour
2 large eggs
Salt and Pepper
200ml milk
Worcestershire sauce

For the Gravy
1 large onion
2 garlic cloves
Sprigs of fresh sage
Balsamic vinegar
600ml stock
1 T plain flour

Preheat oven to 200C
Place the sausages in a small, deep roasting pan and drizzle some olive oil – jiggle them around to coat
Cook for 15mins

Meanwhile, whisk the flour with the eggs and a good pinch of salt and pepper. Gradually add the milk, whisking as you go to create a lovely smooth batter. It will be thin. (I made this first and put in the fridge until ready to use)

After 15mins, take the sausages out of the oven and cut in half or smaller. Add a few good splashes of Worcestershire sauce and return to the oven for another 10mins until they are nice and dark.

Take the tray out of the oven and pour in the batter. Cook for 20 – 25mins, or until the batter is puffed up, golden and crispy.

Meanwhile make the gray. Put a medium pan on a medium heat with a little olive oil and cook the onion, garlic and sage for 10-15mins stirring occasionally. Mix in a tablespoon of plain flour then a couple of lugs of balsamic vinegar and stir until it starts to thicken – slowly add the stock stirring continuously. Lower the heat and let sit.

Serve the toad in the hole with a good drizzle of the gravy and potato/spinach mash or other vegetables.

Courtesy of Jamie Oliver