As we continue our never ending praise for the British banger for Sausage Week, we are taking a trip down memory lane with this tea-time classic.
This recipe from Love Pork has sorted that Friday night dinner dilemma then.
Just don't forget the lashings of thick onion gravy...
Classic toad in the hole
4 chunky pork Sausages
½ onion, sliced
100g (4oz) plain flour
200ml semi skimmed milk
2 sprigs fresh thyme, leaves removed
2tsp English mustard
Place sausages into two 'one-person' sized dishes.
Add onion and cook in a preheated oven for 10 minutes. Alternatively make a large version placing the sausages and onion into a larger roasting tin.
Meanwhile make the batter. Place flour in a bowl, add the eggs and whisk, gradually add milk and whisk until smooth.
Season with salt and pepper and add fresh thyme and mustard.
Remove the sausages and onions from the oven and pour over the batter. Return to oven for 25-30 minutes until well risen and golden brown.
Serve with mashed potato and gravy.
BRITISH SAUSAGE WEEK: HEARTY SAUSAGE ONE-POT
SUFFOLK SAUSAGES AS SPECIAL AS CHAMPAGNE
SAUSAGE BAKEWELL TARTS WITH APPLE AND CHEESE