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Serves
4
Ingredients
for the toad
8 large villagers sausages (i.e. Breakfast, Lincolnshire, Oxford
or what ever takes your fancy)
8 rashers of streaky bacon
1 medium onion (thinly sliced)
1 tbsp vegetable oil
for the gravy
2 tbsp vegetable oil
1 medium onion (thinly sliced)
2 tsps plain flour
2 tsps ready made mustard
2 tsps Worcestershire sauce or Soy sauce
600ml / l pint chicken or vegetable stock
Salt & pepper
for the batter
100g / 3 1/2 ounces
plain flour
1 egg
300ml / half pint equal mixture milk and water
Method
1. Preheat the oven to 220c / 425f / gas 7. Sift the flour and
a pinch of salt into a bowl. Make a well in the centre and drop
in the egg. Beat lightly and then gradually pour in half the
milk and water, beating all the time to form a smooth, thick
batter. Beat well for 2 minutes, then stir in the remaining
liquid.
2. Wrap a bacon rasher around each sausage and place in a large
roasting tin (preferably metal). Scatter over the onion slices
and drizzle with the oil. Bake for 15-20 minutes until the bacon
& sausages start to colour and the onion is tinged brown
at the edges.
3. Remove from the oven and quickly pour the batter around the
sausages. Return to the oven for a further 35-40 minutes until
the batter is crisp and well risen.
4. Meanwhile make the gravy: Heat the vegetable oil in a small
pan, add the onion and fry gently for 5 minutes until softened
and lightly coloured. Stir in the flour and cook for 1 Minute.
Stir in the mustard, Worcester sauce & stock and bring to
the boil, stirring. Simmer for 15 minutes, then taste and add
salt & pepper.
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