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A white plate with cooked sausages batter and onion gravy

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Recipes > Collections > Succulent sausages

Toad in the Hole with Roasted Onion Gravy

35 minutes - 40 minutes
Serves 3-4. Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe

This recipe is from Delia's Complete How to Cook.

I can't give this high enough accolades - it's a simply wonderful creation from the humble origins of British cooking.

If only you could order it in a restaurant, though. Can I persuade anyone? It is, after all, a sort of fusion food - a fusion of light, crispy, crunchy batter and plump, meaty pork sausages, all moistened with a generous amount of roasted-onion jus. Here's hoping.

The Delia Online Cookery School: You can now watch how to make Toad in the Hole in our video, click the image to play. Onion Gravy is also included in the Perfect Gravy Video on this page.

Got a question on Delia's recipes? Ask Lindsey

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Delia is simply the best cookery writer!

Asked by: paul ritson

Do not have a question. but to say I did Delias Toad in the Hole and it was Perfect as usual although, I did use vegetarian sausage also Delia's onion gravy a winning combination. Delia is simply the best cookery writer and her recipes never fail. I just wish she would do another series for TV it would be a winner.

Answered by Lindsey: Hello Paul, Thank you for the lovely feedback. I will share with Delia. Best wishes Lindsey

Reheating toad in the hole

Asked by: Elandes

Hi, I read your advice concerning the cooking of frozen left-overs of a toad in the hole. I understand that it needs to be wrapped in tin foil and reheated, but can you please advise on fan oven temperature and timing, as I will be preparing and cooking vegetables etc. to accompany it, and need to co-ordinate the whole process. Many thanks

Answered by Lindsey: Hello, Timings will depend on the amount that you are reheating but I would say 160C (fan setting) for about 35 minutes from frozen. Kind regards Lindsey

Can I freeze Toad in the Hole?

Asked by: NateJ

Lindsey, Can you tell me please if individual portions of Toad in the Hole will freeze properly? I love it, but my coeliac wife who is also allergic to eggs can't have it at all. And while I have no aversions to eating quite a lot of it, an entire recipe is a bit much - I could cut it down but if it will freeze and reheat, that would be even better.

Answered by Lindsey: Hello, Yes you can. Freeze the cooled, portioned toad in the hole wrapped in foil. Reheat from frozen until the sausages are piping hot. Freeze the gravy in a separate container, leaving a small space for expansion, and reheat from frozen or defrosted.  Best wishes Lindsey

Method

Firstly put the tin with the lard in the oven, whilst it pre-heats grill the sausages under the pre-heated grill for about 5 minutes on each side, so that they are just lightly browned.

Whilst the sausages are grilling make up the batter. Sift the flour into a bowl (with a cloth under it to keep it steady), holding the sieve quite high to give the flour a good airing, add some seasoning and then make a well in the centre. Break the egg into it and beat it with an electric hand whisk (you can also use a balloon whisk), gradually incorporating the flour, and then beat in the milk and water.

When it's all in slide a rubber spatula all around the sides and base of the bowl to get any escaped bits of flour. Then give it one more whisk. There is no need to leave the batter to stand, so make it when you're ready to cook the toad in the hole. When the sausages are browned, place the tin over direct high heat, turned to high. Then arrange the sausages in the tin and pour in the batter all round and immediately put the whole thing in the oven on the highest possible shelf for 30-35 minutes until well risen and browned.

Serve it immediately with onion gravy and it’s absolutely wonderful with mashed potato.

Ingredients

6-8 good quality pork sausages (about 330g-440g)
75g plain flour
1 large egg
75ml semi-skimmed milk
55ml water
40g lard
Salt and freshly milled black pepper

Equipment

You will need a Delia Online Oblong Tin 20cm by 26cm, 4cm deep (or a similar tin that can be placed over direct heat with about 1 litre capacity)

Additional

Pre-heat the grill to its highest setting and the oven to 220°C, gas mark 7

Equipment

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