Classic Toad in the Hole

• PS700 g pork sausages
• BD10 g beef drippings · or canola/veg oil
• E250 ml eggs · lightly whisked
• PF1 cup plain flour
• M3/4 cup milk
• W1/4 cup water
• M1 tbsp mayonnaise
• CS1/2 tsp cooking salt
• WPwhite pepper · pinch
• BD50 g beef drippings · or canola/veg oil
• BD30 g beef drippings · or unsalted butter
• O2 onions · halved and cut into 7 mm wedges
• GC1 garlic clove · finely minced
• PF3 tbsp plain flour
• BS2 cup beef stock
• WS1/2 tsp Worcestershire sauce
• BP1/2 tsp black pepper
• CS1/4 tsp cooking salt

Préparation

1. 1

   Whisk eggs in a bowl, then stir in flour until smooth. Incorporate water, milk, mayonnaise, salt, and pepper. Refrigerate until needed.

2. 2

   Preheat oven to 220°C. Place 50g of beef drippings in a 23 x 33cm metal pan and heat in the oven for 15 minutes.

3. 3

   Heat 10g of drippings in a pan over medium-high heat. Brown the sausages externally while keeping them raw inside, then remove from heat.

4. 4

   Whisk the chilled batter. Carefully remove the hot pan from the oven, arrange the sausages inside, and pour the batter around them.

5. 5

   Bake on the top shelf for 25 minutes until the pudding is puffed and golden brown.

6. 6

   For the gravy, melt 30g of drippings in the sausage-browning pan over high heat. Sauté onions until browned, add garlic for 30 seconds, then stir in 3 tbsp flour for 1 minute.

7. 7

   Gradually pour in the beef stock, whisking constantly. Add Worcestershire sauce, pepper, and salt, then simmer for 2 minutes until thickened.