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Toad in the Hole

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Toad in the Hole

Toad in the hole is a simple dish that seamlessly blends our Award Winning Cumberland Sausage with Yorkshire pudding batter to create a classic British dish. Compliment it with fluffy mash and a rich onion gravy and you will have a home-style dish people will remember for all the right reasons.

8 Thick Cumberland Sausages
1 Red Onion - cut into wedges with layers separated
2 Good Splashes of Olive Oil

For the Batter
100g Plain Flour
1 Medium Egg
300ml Milk
2 Teaspoon Wholegrain Mustard
1 Teaspoon Fresh Thyme Leaves
Salt
Pepper

Before starting preheat the oven to 200C – Coat the onions with the oil before tipping them into a small shallow non-stick baking tin approximately 9 x 12in. Arrange the sausages on top of the onions and roast for 20 minutes.

While they are roasting, make the batter. Sift the flour into a bowl, drop the egg in to the centre and beat in the milk a little at a time until it makes a smooth batter. (Alternatively add all the ingredients into a jug and blitz thoroughly with hand blender – my preferred method)  Stir in the mustard and thyme and season.

Pour the batter quickly into the tin and return to the oven for 40 minutes until the batter is risen and golden.

Serve with rich onion gravy, mounds of fluffy mash and honey roasted vegetables.