Toad in the Hole

This dish really needs thick sausages but I was out of them so only did thin ones it still wasn't bad, but use thick ones for a better result. And the gravy is a must have.

 What you need:

8 thick  sausages
1 tablespoon vegetable oil
1 cups (250g) plain flour
3 eggs
1 cup (250ml) milk
salt and pepper to taste
Dried thyme leaves 

 What to do:

1. Preheat the oven to 200 degrees C.
2. Pour the oil into the bottom of a baking dish, heat for 10 minutes in the preheated oven at 200
3. Lightly brown sausages in a pan on all sides then transfer to hot pan
4. In a medium bowl, whisk the eggs, add flour a little at a time, whisk until smooth and creamy. Gradually mix in the milk until the batter is smooth. Season well with salt and pepper and thyme
5.Remove the sausages from the oven and pour the batter over them until the sausages are 3/4 covered.
Return to the oven, and bake for 35 minutes, or until the center is risen and browned. Don't worry if the underside seems slightly soft, as this is normal.

Gravy

drizzle of sunflower oil
2 red onions, halved and thinly sliced
1 tbsp brown sugar
2 tbsp balsamic vinegar
2 tbsp plain flour
250ml red wine
500ml chicken or beef stock

What to do: 

1. Drizzle a little oil into a saucepan. Add the sliced onions and cook slowly for 15 mins. Stir every now and then until they are soft and caramelised. Add the sugar and balsamic vinegar, and cook for 5 mins more until sticky.
2.  To finish the gravy, stir the flour into the onions to make a paste, cooking for 1-2 mins. Continue stirring while you splash in the wine, a little at a time, until you have a smooth, thick sauce. Increase the heat and bubble for a few mins until reduced by about half. Add the stock and some seasoning, and continue bubbling for 10 mins while the toad finishes cooking.

Toad in the Hole