Toad In The Hole with Red Wine & Shallot Gravy

One of my absolute favourite winter meals.

Serves 6 (we halved the recipe):
✔️12 pork sausages
✔️25ml olive oil
✔️8 eggs
✔️1 pint full fat milk
✔️8 oz plain flour
✔️15ml veg oil
✔️500ml beef stock
✔️100ml red wine
✔️3 shallots, peeled and sliced
✔️1 tsp Worcestershire sauce 

Whisk the eggs, milk and flour together then leave to rest in the fridge for 4 hours.

Pre-heat the oven to 200c.

Brown the sausages in the oven in olive oil for 10-15minutes in a 30cm x 20cm non-stick roasting tray. Remove from the oven and pour over the batter. Bake for 45 minutes.

To make the gravy, fry the shallots in the veg oil for 2 minutes then pour the stock, red wine and Worcestershire sauce in the pan. Bring to the boil and reduce by half.

Cut the toad in the hole into six and pour over the gravy.

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