- 210g undeniable flour, plus a spoonful
- 1 tsp English mustard powder
- 4 eggs
- 400ml milk
- 4 thyme sprigs, leaves handiest
- 8 undeniable pork sausages
- 2 tbsp sunflower oil
- 2 onions, peeled and sliced
- 1 tsp gentle brown sugar
- 500ml pork stock
- STEP 1
Originate the batter: Heat oven to 200C/fan 180C/fuel 7. Tip 210g undeniable flour into a spruce mixing bowl and dash in 1 tsp English mustard powder with a pleasurable pinch of salt. Originate a smartly within the centre, crack in 4 eggs, then pour in a small bit from 400ml milk. Lag the mixture, progressively incorporating one of the main flour, till you delight in a steady batter within the smartly. Now add intention more milk and continue stirring till the general milk and flour has been mixed collectively.
- STEP 2
The batter is ready: You need to always quiet now delight in a steady, lump-free batter that is the consistency of double cream. Plug within the leaves from 4 thyme sprigs, then tip the batter attend into the jug you measured your milk in, for more uncomplicated pouring in a while. Utilize scissors to snip the links between 8 undeniable pork sausages, then fall them into a 20 x 30cm roasting tin. Add 1 tbsp sunflower oil, tossing the sausages in it to thoroughly coat the unsuitable of the tin, then roast within the oven for 15 mins.
- STEP 3
Cook dinner the batter: Resolve the hot tray from the oven, then rapidly pour within the batter – it is going to quiet sizzle and bubble a small bit when it first hits the hot elephantine. Place it attend into the oven, then bake for 40 mins till the batter is cooked through, smartly risen and crisp. Test it after 40 minutes, duvet loosely with foil if it is browning too principal. Whenever you jog the tip of a knife into the batter within the middle of the tray it must be dwelling, not sticky or runny.
- STEP 4
Originate the gravy: Soften 2 sliced onions with 1 tbsp sunflower oil in a spruce non-stick frying pan for about 20 mins, stirring in total, till they’re golden brown. Sprinkle in 1 tsp gentle brown sugar for the final 5 mins. Add a spoonful of undeniable flour, then cook dinner, repeatedly stirring, for 2 mins, so it coats the onions and there’s not any dry flour left. Step by step pour in 500ml pork stock, stirring smartly to fabricate a steady sauce. Bubble for 4-5 mins to thicken, then season. Decrease the toad-in-the-gap into spruce wedges and lend a hand with the gravy spooned over.
Recipe from Beautiful Food journal, April 2008