Me and the boyfriend are trying to do a healthy January, so naturally we went and had a big lunch with some of his family today and came home to eat a healthy supper of carb- and fat-laden goodness. So should you.
I spent many years thinking toad in the hole was when you cut a hole in a piece of bread and cooked an egg in the middle, in a frypan. Seems much more logical than a bunch of sausages (is that the collective noun for sausages? Is there even one? There totally should be. I vote for a Piglet of Sausages) floating in a sea of wheat-based liquid. Anyway…..get some ingredients together after putting your oven on to heat at HOTHOTHOT.
250g plain flour
4 eggs, lightly beaten
good pinch of salt
some kind of vegetable oil, not strong-flavoured olive oil
couple of red onions
seeded mustard, about a dessertspoon’s worth
thyme or another herb of your choice
bacon or Parma ham or something
Throw the milk, salt and flour into a bowl and begin to mix through. It’ll look lumpy.
See how smug I look? That’s cause I have a whisk and I’m going to use it. Get one. Whisk that mix up good. Beat it.
See how smooth that is now? Like baby butt. Anyway chuck in a big dose of seeded mustard (to be honest any mustard would do, I like mustard) and here I’d add the thyme, too, but I don’t have any so I chucked in some dried marjoram, to no effect whatsoever. Stir through and then leave it the hell alone for a while. You’ve got other stuff to do.
Kind of brown your sausages in a fry pan for 5 mins or so. This is not crucial but I always feel better doing it, makes sure the things are cooked by the time you get to eating them. Then wrap in bacon or parma ham or some other kind of porky hammy product. Wrap them up like pigs in blankets, for soon they shall be toads in holes.
Slice the onions and fry them gently in the pan you had the sausages in, chucking in a slop of balsamic vinegar if you can bear it. Whilst you’re forking around with them, make sure you’ve put a metal roasting tray into your hot oven with a healthy but not too thick layer of that delicious oil in it. You want that shit to heat up, yeah.
Should only take 5 mins, no stress – I always chuck a tiny pip of onion in to check it – if it sizzles, it’s good.
Working quickly, pour in your batter, put in your sausage pigs and then half of the cooked onions in whatever decorative manner pleases you most. Get it in the oven, quicksticks!
Leave it in the oven and DO NOT OPEN THE BLOODY DOOR OK? for around 20-25 minutes, you’ll see when it is done.
It’ll look like this. Like mountains of yum.
Here is a serving suggestion. If you’re nuts you might want to add some kind of green vegetable to this but because we’re having a health January we went with the no vegetable option to keep the calories down.
Obviously you can see we’ve used the rest of the onions to chuck in a quick gravy. Use that family recipe you have for gravy, or use some bisto and the leavings from the sausage pan. No one will really care.
If you’re lucky, whilst you’re cooking, you’ll be treated to the sight of the boyfriend using power tools on plastic fittings. Even the dog doesn’t look convinced it’s a good idea.