Catherine Wheel Sausage Toad-In-The-Hole
- For the Batter
- 4 eggs
- 140g plain flour
- 200ml milk
- 1 sausage swirl, or 6 Booths sausages
- 2tbsp sunflower oil
- 4 fresh thyme sprigs
- 2 brown onions, peeled & finely sliced
- 2tbsp brown sugar
- Serve with mash and gravy
A classic sausage dish with a little twist for bonfire night.
- Preheat the oven to 220˚C/200 Fan/Gas 7.
- Now make the batter by beating the flour, 1 tsp of salt and the eggs together into a paste, then add the milk (a little at a time) until it’s all absorbed.
- Heat the oil in a large skillet or ovenproof frying pan and brown off the sausage before cooking through in the oven for 12-15 minutes.
- Once cooked take the pan out of the oven carefully as everything will be hot.
- Lift the sausage out of the pan and set aside.
- Carefully pour the batter into the pan while it’s still hot and put the sausage back in on top. If using standard sausages rather than the swirl, lay them out in a swirl shape to create the ‘wheel.’ Scatter with the thyme and put back into the oven for 25-30 minutes. Do this as quickly as you can, but as carefully as you can to avoid burning yourself.
- While this is cooking, heat some more oil in a frying pan and gently sauté the onions and sugar for 10 minutes or until they start to caramelise.
- When ready serve with creamy mash with the onions scattered on top.
Don’t open the oven door whilst it’s cooking or the Yorkshire Pudding will sink disastrously!