Toad in the hole with onion gravy

Name: Toad in the hole with onion gravy
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 8 Pork sausages; 140 g Plain flour; 3 Eggs; 300 ml Milk; 30 ml Vegetable oil; 2 Onions, sliced; 15 g Butter; 15 g Plain flour; 1 Beef stock cubes, made up with 400ml hot water; 200 g Frozen peas; 300 g Carrots, cut into batons; 2 g Salt

Plump sausages baked in a crisp, puffy Yorkshire batter with sticky onion gravy and peas.

Ingredients

8 Pork sausages
140 g Plain flour
3 Eggs
300 ml Milk
30 ml Vegetable oil
2 Onions, sliced
15 g Butter
15 g Plain flour
1 Beef stock cubes, made up with 400ml hot water
200 g Frozen peas
300 g Carrots, cut into batons
2 g Salt

Method

Whisk the flour, eggs, milk and salt into a smooth batter and let it stand while the oven heats to 220°C (200°C fan).
Put the sausages and oil in a metal roasting tin and roast for 10 minutes until starting to brown.
Quickly pour the batter around the sausages, return to the oven and bake for 30 to 35 minutes, without opening the door, until risen and golden.
For the gravy, melt the butter and cook the onions for 10 minutes until soft and brown. Stir in the flour, add the stock gradually and simmer for 5 minutes.
Boil the carrots for 8 minutes, adding the peas for the last 3. Serve the toad in the hole straight from the tin with the gravy.