Pre-heat the oven to gas mark 7, 425°F (220°C)
Begin by making the batter, and to do this sieve
the flour into a large bowl, holding the sieve up
high to give the flour a good airing. Now, with
the back of a spoon, make a well in the centre,
break the egg into it and add some salt and
pepper.
Now, measure the milk and 2 fl oz (55 ml) water in
a measuring jug, then, using an electric hand
whisk on a slow speed, begin to whisk the egg into
the flour – as you whisk, the flour around the
edges will slowly be incorporated. Then add the
liquid gradually, stopping to scrape the flour
into the mixture.
Whisk until the batter is smooth. Now the batter
is ready for use, and although it's been rumoured
that batter left to stand is better, I have never
found this, so just make it whenever it's
convenient. Now place the sliced onions in a bowl,
add 1 teaspoon of the oil and the sugar and toss
the onions around to get the lightest coating,
then spread them on the baking tray.
Next arrange the sausages in the roasting tin,
then place the onions on a high shelf in the oven,
with the sausages on a lower shelf, and set a
timer for 10 minutes. When the timer goes off,
remove the sausages from the oven but leave the
onions in for a further 4-5 minutes – they need to
be nicely blackened round the edges. When they are
ready, remove them and leave to one side.
Now place the roasting tin containing the sausages
over direct heat turned to medium and, if the
sausages haven't released much fat, add the
tablespoon of oil. When the tin is really hot and
the oil is beginning to shimmer – it must be
searing hot – quickly pour the batter in all
around the sausages. Immediately return the
roasting tin to the oven, this time on the highest
shelf, and cook the whole thing for 30 minutes.Now
for the gravy.
First add the Worcestershire sauce and mustard
powder to the stock, then add the onions from the
baking tray to a medium-sized pan. Now add the
second teaspoon of oil, then, using a wooden
spoon, stir in the plain flour. Stir all this
together over a medium heat and then switch to a
whisk, then gradually add the stock to the pan,
whisking all the time, until it's all in.
Then bring it up to simmering point and gently
simmer for 5 minutes. Taste to check the
seasoning, then pour into a warmed serving jug.
When the toad is ready, it should be puffed brown
and crisp and the centre should look cooked and
not too squidgy
Serving
Suggestions
Mashed potatoes
Originally Submitted
3/17/2013
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