Delish…so yummy and wonderful for winter.
Ok, not truly a yeasty but a battery type bready/dumpling concoction…
Plus I am not really a savoury girl so you know for me to post it, it has to be good!!
Bonus is that its easy, quick, and you could do a variety of things with this recipe actually..
I used Lady Gouda’s recipe as a guide and tweaked it accordingly…
You can of course add onions, etc one of my greedyboys would not have a bar of onions….
so no onions…
But caramelised onions with rosemary in a gravy actually baked in the batter would be scrummy!!
Mmmm nom nom nom..:)
And and and if you don’t use gourmet sausages, a cheap wee tasty meal:)
So what do you need ?????
For 6 people
12 sausages, decent quality would be fab but mr cheepy is ok too….
3 cups of flour
2 tsp baking powder
big pinch salt
1 tbsp mustard powder
good dash of ground pepper
2 cups of milk
wee bit oil oil to start
1/2 cup of grated parmesan.
butter for greasing.
For the GRAVY:
Dash of soy sauce
Enough flour to make a roux
salt and pepper
beef stock 2 cups
I cooked this recipe in the roasting dish and I would recommend the same BUT any dish is ok.
Heat saucepan/frypan, add in oil and then add in sausages and cook until 3/4 done and brown.
While cooking add all dry ingredients into a bowl and combine well.
Mix eggs and milk together and whisk well.
Remove sausages from frypan but keep the fat from bangers in the fry pan, you will use it for gravy roux starter.
Grease roasting dish and place sausages in the dish.
Add milky egg mix into dry ingredients and beat until smooth.
Cover lightly and allow batter to rest for 30-60 minutes.
Pre heat oven to 220 celsius and pop roasting dish in the oven when temperature is reached, removing sausages first though:)
After 5 minutes, place sausages into the roasting dish again and pour batter over them, covering them totally.
Sprinkle with 1/2 cup of grated parmesan.
Bake in the hot oven for 20-25 minutes and remove when golden brown and puffy.
Whilst baking, heat the sausage fat in the frypan and add in enough flour to make a dry paste.
Cook out the roux and brown it a little.
Remove from the heat and add in 1/2 cup of beef stock .
Whisk till smooth and add in s & p and a dash of soy sauce.
Add 1 cup of stock and whisk until smooth, return to the heat and allow to come to slow boil, whisking away.
Add in last stock amount and whisk in and turn down heat a little and bring to slow simmer.
Season more if needed, slow simmer until Toady batter is cooked.
Slice toad in the hole, pour on that gravy, have some veg or salad and you are away laughing!!
Cause I did….
Almost need a grappa afterwards as a digestive as I ate toooooo much!!