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We spent the weekend at my mum’s and she had planned sausages and mashed potatoes for dinner last night, it turned out to be a busy day though so we opted for fish and chips instead. That left us with a surplus of sausages which Stephen and I brought home with us and turned into toad in the hole.
It was really good, we browned the sausages before adding them to the hot batter and then cooked the whole thing for about 40 minutes. Served with onion and madeira gravy. Mashed potatoes would have been brilliant but we settled for some cauliflower and brocolli instead.
170g plain flour
1 tsp salt
300ml cold milk
150ml cold water
3 eggs, beaten
Sift the flour and salt into a large bowl (do it a couple of times). In another large bowl, mix together all the other ingredients and then slowly add to the flour while whisking.
Brown the sausages in a frying pan. Put a few tablespoons of oil into a large roasting dish and put it into a pre-heated oven to as high a temperature as your oven will allow. When the oil is hot, add the sausages and the batter and cook until the batter has risen and is brown and crispy. Our oven only goes up to 200 so we cooked ours for about 45 minutes.
Onion and Madeira Gravy:
1 medium onion, finely sliced
150ml rich madeira (or cream sherry)
150ml dry red wine
250ml beef stock
1tbsp vegetable oil
red wine vinegar (or white wine vinegar or cider vinegar or any other vinegar that you have to hand)
Add the vegetable oil to a saucepan on medium heat. When it has heated up, add the onions. Stir occasionally until they have softened and are starting to brown around the edges – usually about 5 minutes. Then turn down the heat and let them fry slowly to soften further and caramelise – about abother 15 minutes. Then stir in the flour, cooking it for a couple of minutes before adding the madeira and wine. Stir thoroughly so that the flour is incorporated and leave to simmer for another few minutes. Then add the stock, stir and leave for 15 minutes to simmer. When it is almost ready, add about 1/4 teaspoon vinegar and check to see if it needs salt and pepper or more vinegar and add anything it needs to balance it out. Stir well, leave it to simmer for a minute or so, then serve.