by Tony Tobin
from Ready Steady Cook
For the toad in the hole
1 tbsp olive oil
2-3 eggs, beaten
85g/3oz plain flour
1 tsp wholegrain mustard
For the onion gravy
2 tsp olive oil
¾ onion, sliced
1 chicken stock cube (or fresh Chicken stock)
3 tbsp red wine
2 tbsp balsamic vinegar
2 tsp Worcestershire sauce
1. Preheat the oven to 200C/400F/Gas 6.
2. Heat a small frying pan and add the sausages to brown, for 4-5 minutes.
3. Place the oil into a small gratin dish, and place in the preheated oven, while you make the batter.
4. To make the toad batter, place the equal quantities of egg, flour and milk into a large mixing bowl. Whisk thoroughly, then add the mustard and whisk to combine.
5. Remove the gratin dish from the oven. Add the browned sausages, and pour in the batter mix.
6. Place back in the oven for 13-16 minutes, or until cooked and golden.
7. For the onion gravy, heat the olive oil in a saucepan, over a moderate heat.
8. Add the sliced onion, cover with a lid and sweat for 3-4 minutes, until softened.
9. Remove the lid and fry for a further minute or two, then crumble in the stock cube, and add the red wine, balsamic vinegar and Worcestershire sauce. Continue cooking the gravy for 3-4 minutes.
10. Spoon out the toad in the hole onto a serving plate, pour the onion gravy over the top, to serve.
I still want to know where the name for this dish originated.