This herb and mustard toad in the hole recipe appeared in the November 2018 Olive magazine. I've been looking back at the food magazines I've kept a hold of and have made quite a few delicious recipes from them!
Toad in the hole is a classic comfort food and this recipe has a bit of twist...cumberland sausages are wrapped in bacon and the batter is seasoned with mustard powder and sprigs of rosemary. It's delicious and full of flavour.
I tweaked the onion gravy a bit and added some balsamic vinegar as I felt there was just something missing from it.
Tip
- Enjoy this herb and mustard toad in the hole with some mashed potatoes and vegetables on the side.
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How to make this Herb and Mustard Toad in the Hole
Ingredients
- 8 cumberland sausages
- 8 rashers streaky bacon
- 3 tbsp groundnut oil
- salt and freshly ground black pepper
- 150g plain flour
- 1 tsp English mustard powder
- 1 tsp salt
- 3 eggs
- 200ml milk (I use semi-skimmed)
- 3 sprigs rosemary, snipped
For the onion gravy:
- a knob of butter, for frying
- 1 large onion, grated
- 2 tsp plain flour
- 500ml beef stock
- 175ml red wine
- rosemary leaves, chopped to make 1 tsp
- 2 tsp redcurrant jelly
- 1 to 2 tsp balsamic vinegar
- salt and freshly ground black pepper
Instructions
- Heat the oven to 220C/fan 200C/gas 7. Wrap each sausage in a rasher of bacon, put in a large ovenproof pan or dish, drizzle over the groundnut oil, season and cook in the oven for 20 minutes.
- Put the flour in a bowl with the mustard powder and 1 tsp of salt. Gradually whisk in the eggs and milk to make a batter, then stir in the rosemary sprigs. Pour the batter over the sausages. Put the pan back in the oven for 25 to 30 minutes or until puffed and golden.
- To make the gravy - melt a knob of butter over a medium heat in a saucepan and cook the onion for 5 to 7 minutes, until golden and soft. Stir in the flour and cook for 1 to 2 minutes, until it turns straw coloured. Stir in the stock, wine and chopped rosemary, then simmer for 20 to 25 minutes or until thickened. Stir in the redcurrant jelly and balsamic vinegar, to taste, and simmer for another 2 to 3 minutes. Add seasoning, to taste, and serve the toad in the hole with the gravy, mashed potatoes and some of your favourite veg, if you like.
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Herb and Mustard Toad in the Hole
Ingredients
- 8 cumberland sausages
- 8 rashers streaky bacon
- 3 tbsp groundnut oil
- salt and freshly ground black pepper
- 150 g (1 ¼ cups) plain flour
- 1 tsp English mustard powder
- 1 tsp salt
- 3 eggs
- 200 ml milk I use semi-skimmed
- 3 sprigs rosemary snipped
For the onion gravy:
- a knob of butter for frying
- 1 large onion grated
- 2 tsp plain flour
- 500 ml (2 ¼ cups) beef stock
- 175 ml (¾ cup) red wine
- rosemary leaves chopped to make 1 tsp
- 2 tsp redcurrant jelly
- 1 to 2 tsp balsamic vinegar
- salt and freshly ground black pepper
Instructions
- Heat the oven to 220C/fan 200C/gas 7. Wrap each sausage in a rasher of bacon, put in a large ovenproof pan or dish, drizzle over the groundnut oil, season and cook in the oven for 20 minutes.
- Put the flour in a bowl with the mustard powder and 1 tsp of salt. Gradually whisk in the eggs and milk to make a batter, then stir in the rosemary sprigs. Pour the batter over the sausages. Put the pan back in the oven for 25 to 30 minutes or until puffed and golden.
- To make the gravy - melt a knob of butter over a medium heat in a saucepan and cook the onion for 5 to 7 minutes, until golden and soft. Stir in the flour and cook for 1 to 2 minutes, until it turns straw coloured. Stir in the stock, wine and chopped rosemary, then simmer for 20 to 25 minutes or until thickened. Stir in the redcurrant jelly and balsamic vinegar, to taste, and simmer for another 2 to 3 minutes. Add seasoning, to taste, and serve the toad in the hole with the gravy, mashed potatoes and some of your favourite veg, if you like.
Notes
- Enjoy this herb and mustard toad in the hole with some mashed potatoes and vegetables on the side.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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