Sage & Onion Toad in the Hole
Ingredients
- 75 g plain flour
- 2 eggs large, free range
- 100 ml milk semi-skimmed
- 2 tbsp olive oil
- 1 tbsp chopped fresh sage or 1 tsp dried, plus extra for decoration (optional)
- 4 links pork sausages
- 1 medium red onion cut into wedges
Instructions
- First make the batter by sifting the flour into a mixing bowl with a good pinch of salt and freshly ground black pepper. Make a well in the middle and crack in the eggs. Whisk them into the flour until you can’t see any lumps – it’ll be quite a thick mix. Add the milk a bit at a time, stirring it in until it’s all combined. Stir in the sage and pop it into the fridge for at least 30 minutes, though you can make it a few hours ahead and keep it in the fridge.
- Preheat the oven to 220°C, 200°C fan, gas 7. Heat 1 tbsp oil in a solid ovenproof frying pan such as a cast iron skillet or a large Yorkshire pudding tin. Add the sausages and brown them for 3-4 minutes over a medium heat, turning them regularly. Add the red onion wedges and cook for a further 4-5 mins, turning them once.
- Add another tablespoon of oil to the pan and let it get nice and hot. Arrange the sausages and onions nicely and for ease of serving later, then pour the batter over and around the sausages while the pan is still on the hob – it should sizzle and start to set around the edges. Scatter over the sage leaves and carefully pop the skillet into the oven and cook for 20-25 minutes until the batter is risen and crisp.
- Using oven gloves, remove the skillet from the oven, cut the toad in the whole in half and serve with vegetables and gravy.
Notes
Magickal Properties
Sage – Purification, cleansing, healing, protection
Please feel free to browse all the recipes and tips I have on here; it’s all free to use but of course there are costs involved so some posts may contain affiliate links. If you like what you see and feel able to, please consider popping something in my tip jar so I can keep on cooking and sharing, and thank you!