This British Recipe Has A Very Strange Name, But Don’t Be Fooled– It’s Delicious!

When you are roasting your vegetables make sure to use Coconut Oil in place of Olive Oil. When I did this I got a richer taste out of this dish. Make sure to not get shy with the garlic as it is a great component in this dish.

Let's Get Cookin…

The Ingredients To Gather:

8 large quality sausages

4 sprigs fresh rosemary

2 large red onions

2 cloves garlic

2 knobs butter

6 tablespoons balsamic vinegar

1 level tablespoon organic vegetable stock powder

285 ml. milk

115 g. plain flour

3 free-range eggs

The Step By Step Directions To Follow:

Mix the batter ingredients together, and put to one side.

Put 1cm/just under ½ inch of sunflower oil into a baking tin, then place this on the middle shelf of your oven at its highest setting (240–250ºC/475ºF/gas 9). Place a larger tray underneath it to catch any oil that overflows from the tin while cooking. When the oil is very hot, add your sausages.

At this point, take the tin out of the oven, being very careful, and pour your batter over the sausages. Throw a couple of sprigs of rosemary into the batter.

For the onion gravy, simply fry off your onions and garlic in the butter on a medium heat for about 5 minutes until they go sweet and translucent. You could add a little thyme or rosemary if you like. Add the balsamic vinegar and allow it to cook down by half.

Sprinkle this in and add a little water. Allow to simmer and you'll have a really tasty onion gravy. Serve at the table with your Toad in the Hole, mashed potatoes, greens and baked beans or maybe a green salad if you're feeling a little guilty!

This Might Be Helpful If You Are Not Into Converting Measurements:

115 G. Flour Is Equal To: 1 Cup.
285 ML Of Milk Is Equal To: 1 ¼ Cup.
I Knob Of Butter Is Equal To: One Tbs.

Finished!

I know The Name Is Weird… But Have You Ever Tried This Classic Dish Out? Toad In A Hole Has Been Around Forever & It's Perfect To Serve Any Time Of Day.

Let Us Know How It Came Out!

~*~ Happy Cookin & Enjoy Ya'll ~*~

Article Source: Jamie Oliver