Mini Toads in the Hole with Onion Gravy
By British Sausage Week
Published on 16 February 2018
Who doesn’t like Yorkshire puds, all the family will love these, and come back for more!Time and servings
40 minsTotal time
4Servings
15 minsPrep time
25 minsCooking time
Ingredients
- 12 chipolatas, cut in half
- 110 g of plain flour
- 2 medium free range eggs, beaten
- 0.5 pint of semi skimmed milk
- 3 tbsp of sunflower oil, plus 1 tbsp for the onion gravy
- 1 onion, peeled and sliced, for the onion gravy
- 4 tbsp of gravy granules, for the onion gravy
Method
Step 1
Place the flour into a large jug, add the salt and pepper, the eggs and milk and whisk to combine. This can be made an hour or two beforehand to save time, just cover and rest it in the fridge until you are ready.Step 2
Pre-heat the oven to 200C/400F/Gas mark 6.Step 3
Divide the oil evenly amongst the muffin moulds, add two sausages in each and place the tin in the oven for 5 minutes.Step 4
Remove the tin from the oven and ladle in the batter, aiming to fill each half way up the mould. For best results, do this at pace, but be careful as the oil will be very hot!Step 5
Place the tin back in the oven for 15-20 minutes, or until the Toadies are risen and golden brown.Step 6
Meanwhile, make the onion gravy. Heat a little oil in a saucepan, add the onions and cook for about 10 minutes, until golden brown.Step 7
Add 350ml of hot water and gravy granules to the onions and bring to the boil. Once thickened, pour into a serving jug or pan.Step 8
When the Toadies are ready, remove them from the tin and serve stacked on a board or large platter for good effect.Step 9
Serving suggestion: Steamed Tenderstem broccoli and mashed potato