Toad In The Hole With Onion Gravy Recipes

TOAD IN THE HOLE WITH ONION GRAVY

Steps:

• Onion Gravy:.
• Melt butter, and add sliced onions. Cook over medium low heat, stirring occasionally until golden brown, 30-40 minutes. Stir in 1 tbsp flour. Add beef stock, wine, and worcestershire sauce. Bring to a boil and cook for 5 minutes. Season with salt and pepper to taste and set aside.
• Toad in the Hole:.
• Heat oven to 425* F. Stir together flour, mustard, and pepper to taste. Whisk in milk and eggs to form a batter. Rest for 15 minutes.
• Pour 6 tbsp of the bacon grease in a 9x11 baking dish and heat in the oven for 10 minutes.
• Heat remaining bacon grease in a skillet. Wrap prosciutto around each sausage, and fry until lightly browned all over.
• Pour batter into dish over hot bacon grease. Arrange sausages over batter. Bake for 25-30 minutes until done. Serve with the Onion Gravy.

SAUSAGE & STUFFING TOAD-IN-THE-HOLE WITH ONION GRAVY

Steps:

• Whisk together the flour, mustard powder, eggs and milk with a good pinch of salt until smooth. Leave to rest for at least 30 mins.
• Heat 1 tbsp of the oil in a small pan. Add the onions with a pinch of salt and cook for 10-15 mins until really soft. Meanwhile, make up the stuffing following pack instructions, adding the sage. Scoop out a quarter of the onions and add these to the stuffing mixture, too - leave the rest in the pan for the gravy. Heat oven to 230C/210C fan/gas 8.
• Shape the stuffing into 8 walnut-sized balls. Pour the remaining oil into a large roasting tin or dish and brush it all over the bottom and sides. Add the sausages and stuffing balls, and cook for 15 mins.
• Remove the tin from the oven, loosen the sausages and stuffing from the bottom of the tin if they are sticking, then pour over the rested batter. Return the tin to the oven on a middle-high shelf, but give it space to rise. Bake for 35-40 mins until puffed and golden - don't be tempted to open the oven door any earlier or the batter might sink.
• While the toad-in-the-hole is cooking, make the gravy. Add the flour, onion chutney and Marmite to the onion pan and mix to a paste. Cook for 2 mins until bubbling, then pour in the stock, bit by bit, stirring continuously so it doesn't go lumpy. Bubble for 5 mins and season if needed. Keep warm until ready to serve.