Pork · Sunday-night comfort
Toad in the Hole and a Simple Onion Gravy
Toad in the hole lives or dies on two things: a properly rested batter and a tin that is screaming hot before the batter goes in. Get those right and you'll pull a tall, crisp, golden crown from the oven every time. Good sausages do the rest; ours are heritage-breed pork with real flavour and the right amount of fat to keep everything succulent.
Method
Make the batter first so it can rest. Whisk the flour, eggs, milk and a pinch of salt until smooth, then leave to stand for at least 30 minutes at room temperature.
Start the gravy: melt the butter in a pan, add the onions, sugar and a pinch of salt, and cook slowly for 20–25 minutes until deeply soft and caramelised. Stir in the flour, cook for a minute, then gradually add the stock and mustard. Simmer until glossy and thickened.
Preheat the oven to 220°C. Put the dripping into a roasting tin with the sausages and roast for 10 minutes until the fat is smoking hot and the sausages are browning.
Working quickly, pour the rested batter around the sausages and return to the oven immediately. Do not open the door for 25 minutes; the batter needs the trapped heat to rise tall and crisp.
Once risen, deep golden and set, bring it straight to the table and serve with the hot onion gravy poured over.
Ben's Tip
The tin must be properly hot. If the fat isn't shimmering and almost smoking when the batter hits it, the batter will sit and steam instead of rising. And resist opening the oven early.
To Drink
A juicy, unfussy red, such as a Côtes du Rhône or a young Beaujolais, is exactly right alongside the sausages and sweet onion gravy.
Made with the best meat money can buy
Build a box of native-breed British meat, raised the right way, and have it delivered to your door.
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