Sausage and roasted veg toad in the hole with onion gravy
John and Lisa have a menu full of Sizzling Sausages in their Weekend Kitchen.
Sausage and roasted veg toad in the hole with onion gravy
Serves 6
Ingredients
1/4 butternut squash, peeled and cut into sticks
2 large carrots, peeled and quartered lengthwise
2 parsnips, peeled and quartered lengthwise
2 red onions, quartered
20ml vegetable oil
2 rosemary twigs
Salt and pepper
12 large pork sausages, skinned and rolled into balls
2 eggs
240g plain flour
600 ml milk
Pinch of salt and grind of pepper
Mash, to serve
Creamed horseradish, to serve
Pickles, to serve
Gravy
50g butter
2kg large white onions, sliced into rounds
1 tbsp malt vinegar
2 tbsp gravy granules
A splash of port (or wine if preferred)
A good splash of water
Salt and pepper
Method
Toad
1. Preheat the oven to 220c/200fan
2. For the batter combine the flour, milk, eggs and a pinch of salt and pepper in a bowl and leave to rest in the fridge for 10 - 15 minutes.
3. In a large oven tray mix the vegetables with some seasoning, then pour a little oil onto your hands and give the veg a good rub to spread a light, even coating of oil throughout.
4. Spread the veg out evenly in the tray, drop across the rosemary and a little more seasoning, then bake for about 20 minutes.
5. Remove the rosemary from the tray, nestle the sausage balls amongst the vegetables and return the tray to the oven for around another 20 minutes, until both the sausages and the vegetables are nicely browned.
6. Remove from the oven and set the whole tray over a medium heat on the stove, before pouring over the rested batter.
7. Remove from the heat and return the tray to the oven about 40 minutes (checking after 30 to make sure nothing is burning.)
8. Serve with mash, horseradish, gravy and pickles if desired.
Gravy
1. Place a good size saucepan over a high heat with the butter.
2. Add the onions, season with salt and pepper and stir well until wilted.
3. Add the vinegar and the port.
4. Continue to stir and cook for a good 10 minutes until the onions have some colour.
5. Add a good splash of water, adding more or less depending on the desired consistency. Stir through the gravy granules and allow to cook for 6-7 minutes, stirring continuously.
6. Serve alongside the toad in the hole.