This traditional dish is a savory pancake filled with sausages that seem to create a visual and it is paired with a thick onion gravy and sprigs of rosemary that is sure to brighten cold weather.
1 1/4 cups milk
1 cup flour
Pinch of salt
3/4 – 1 cup sunflower oil
6 large sausages
4 spits fresh rosemary
1 large onion, peeled and finely sliced
3 1/2 tablespoons butter
3 garlic cloves, peeled and finely sliced
6 tablespoons balsamic vinegar
1 vegetable stock bouillon
1/2 cup water
- Preheat the oven to 240ºC/460F or the highest setting on your oven.
- Place a large tray in the bottom shelf.
- Pour enough sunflower oil into your tin until it comes approximately 1/2 inch up the sides. Place this in the oven.
- Place the batter ingredients in a bowl and combine until smooth. Set aside.
- Meanwhile, place the sausages in a frying pan and cook on medium heat until the juices run clear, approximately 10 minutes.
- Add the sausages to the hot sunflower oil very carefully and bake for 3 minutes to come to the same temperature as the oven.
- Remove from the oven and add the batter, add the rosemary sprigs.
- Return to the oven and allow to cook until the batter has risen and is golden, approximately 20 minutes. Do not open the oven door until the batter is fully cooked.
- Meanwhile, place 1 tablespoon of the butter in frying pan on low heat and add the onion, cooking translucent and slightly brown. Approximately 10 minutes.
- Add the remaining butter, garlic, stock bouillon, balsamic and water, stirring to combine. Increase the heat to high and stir as it thickens and reduces.
- Once thick, remove from the heat and place in your serving dish.
- Remove the toad in a hole from the oven and top with the onion gravy.
- Serve immediately.
Adapted from Jamie Oliver