Toad-in-the-Hole with Thick Onion Gravy

Make the batter well in advance so it can rest. Make sure the dish is hot before you add the batter to it. When in the oven, keep the door closed for at least 20 minutes (resist the urge to peek!) This will stop any flopping.

2 cups all-purpose flour, sifted
1 tsp salt
6 large eggs
2½ cups milk
6 DLM English Bangers
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
3 Tbsp grainy mustard
¼ cup Crisco, lard, drippings, or olive oil
1 Tbsp fresh thyme leaves, chopped
Freshly ground pepper
Thick Onion Gravy
3 Tbsp unsalted butter
3 onions, thinly sliced
2 garlic cloves, crushed
2 Tbsp all-purpose flour
2 cups beef stock
½ cup beer or ale
2 tsp Colman’s Prepared English Mustard
1 Tbsp soft brown sugar
1 tsp thyme, chopped
Salt and freshly ground pepper

To prepare Toad-in-the Hole: Whisk together flour and salt in a medium bowl; set aside. Whisk together eggs and milk in a large bowl. Add flour mixture and whisk until combined. Cover bowl with plastic wrap and refrigerate batter at least 4 hours or overnight. Preheat oven to 425°F and lace an empty (6-muffin) muffin pan, (or 12-cake) cupcake pan, in oven to warm.

If the sausages are too large to fit one per muffin cup, cut them in half. Sauté the sausages in a hot frying pan with the tablespoon of olive oil and brown them on all sides. Remove from the heat and coat them in the mustard. Remove the hot tin from the oven and add ½ teaspoon of Crisco in each cup and place back in the oven to heat again, until the Crisco is hot and melted (3 minutes or so). Brush the melted Crisco up the sides of each cup. Whisk batter well; remove pan from oven and, working quickly, place one piece of sausage into the center of each cup and, while the tray is hot, imediately pour batter into individual cups and sprinkle each with a few thyme leaves and ground pepper. Transfer pan back to

the oven immediately and bake puddings until crisp and golden, 20–30 minutes (Try not to open the oven door to peek at them, until they have risen well to prevent them from falling). Serve with Thick Onion Gravy.

To prepare gravy:

Melt the butter in the same frying pan used for the sausages. Add the onions and slowly cook over low heat until soft and golden, stirring them every now and then. This will take about 20 minutes. Add the garlic and cook for 30 seconds. Stir in the flour and briefly cook over low heat to brown. Take the pan off the heat and gradually pour in the stock and beer. Return to the heat and bring

to the boil. Stir in the mustard, sugar, and thyme, then reduce the heat and simmer gently, stirring occasionally until nice and thick. Season with salt and pepper. Serve with Toad-in-the-Hole.

Makes 6 servings
Prep Time: 45 Min., 4 Hrs Rest
Cook Time: 2030 Minutes

Per serving: 652 calories (53% calories from fat); 38g total fat; 13g saturated fat; 266mg cholesterol; 1053mg sodium; 51g total carbohydrates; 4g dietary fiber; 23g protein;

Allergy Warning: Contains milk and eggs and wheat