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Serves
2-3
Ingredients
6 villagers pork sausages - about 14oz/400g
1 tbsp groundnut or other flavourless oil (if necessary)
For the batter:
3oz/75g plain flour
1 large egg
3fl oz/75ml semi-skimmed milk
salt and freshly milled black pepper
F or the onion gravy:
8oz/225g onions, peeled and sliced
2 tsp groundnut or other flavourless oil
1 level tsp golden caster sugar
2 tsp Worcestershire sauce
1 level tsp mustard powder
15fl oz/425ml vegetable stock made from 11û2 level tsp Marigold
Swiss vegetable bouillon powder dissolved in 15fl oz/425ml boiling
water
2 rounded tsp plain flour
salt and freshly milled black pepper
You will also need a solid-based, flameproof roasting tin with
a base of 9x6in/23x15cm, 2 in/5cm deep, and a baking tray 14x10in/35x25.5cm.
Method
Preheat the oven to 220C/425F/Gas 7.
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 2fl oz/55ml 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. Serve it immediately with the gravy, and
it's absolutely wonderful with mashed potato.
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