I've made this recipe twice now, once for my boyfriend and once for my parents and both said they loved it. Fluffy Yorkshire and the onion gravy is beautiful. I've changed the recipe a bit from the original just because of what I've had in, and my personal tastes, see the original recipe above.
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Serves: 4
Cooking Time: 45 mins
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Ingredients
• sunflower oil
• 8 large good-quality sausages (I chose Lincolnshire chipolatas)
• 1 large onion, peeled and sliced
• 2 cloves of garlic, peeled and finely sliced
• 2 knobs of butter
• 6 tablespoons balsamic vinegar
• 1 vegetable stock cube (I personally used gravy granuals)
for the batter
• 285ml milk
• 115g plain flour
• a pinch of salt
• 3 free range eggs
• 1 large onion, peeled and sliced
• 2 cloves of garlic, peeled and finely sliced
• 2 knobs of butter
• 6 tablespoons balsamic vinegar
• 1 vegetable stock cube (I personally used gravy granuals)
for the batter
• 285ml milk
• 115g plain flour
• a pinch of salt
• 3 free range eggs
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Method
01. Pre-heat the oven (240–250ºC/475ºF/gas 9), and put 1cm/just under ½ inch of sunflower oil into a baking tin. (Although here I sprayed my tin with a generous amount of 1 cal spray)
01. Pre-heat the oven (240–250ºC/475ºF/gas 9), and put 1cm/just under ½ inch of sunflower oil into a baking tin. (Although here I sprayed my tin with a generous amount of 1 cal spray)
02. Whilst the oil is heating, make the batter by mixing all the ingredients together.
03. When the batter is made and your oil is now hot, add your sausages to the hot oil and place back into the oven. (Around 15-20mins for normal sausages, 10-15mins for my chipolatas)
04. When they are lightly brown, carefully take the tray out the over and add your batter mix (hopefully at this point you sausages will have released the fat and juices, and the batter should spit a little when hitting the tin)
05. Place the tin back in the over and do not open it for at least 20-25 mins, or your yorkshire will sink!
06. While that's all cooking away, it time to make the onion gravy. Start by cutting slicing up the onion and crushing the garlic.
07. Now add the butter to a fry pan and fry the onion and garlic for about 5 minutes until they look translucent, when this happens add your 6 tables of balsamic vinegar, and allow it to cook down by half. (beware this smells pretty bad, but some worth it in the end)
08. Now add a little water to the balsamic and onions, and then either sprinkle in a stock cube, or some gravy granuals. Be careful it doesn't lump up!
09. After 20-25 minutes check on your toad in the hole, it should be crispy around the edges and bouncy in the centre.
10. Serve up with some vegetables and enjoy!
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