What you'll need
- Pork Sausages (6 Pack)
- Plain Flour (75g)
- Free Range Eggs (2)
- Milk (100ml)
- Olive Oil
- Red Onions
We learned how to make this fabulous dish from one of our great customers, Siân.
‘So this was a hearty little supper last night to set us up for a few days of hiking in the Lake District (Catbells and Haystacks here we come). This used to be a family favourite with onion gravy, but since the invasion of the veggie diet, we haven’t really indulged and I’d forgotten just how delicious a dish it is!! So this was a cracker… made with organic pork and leek sausages, French red salad onions and a generous dollop of red onion marmalade on the side.
Start with a pack of six sausages, pricked with a fork and brushed with olive oil in a deep-sided ovenproof dish, along with three or four of the salad onions, sliced, and some seasoning. Pop in a hot oven for 15/20mins to brown all over
Whilst the sausages are cooking, make your batter (I used 75g plain flour, two small eggs and 100ml of milk) – I don’t like too much batter as it can be a bit soggy in the middle, but you can increase these measurements if you want. Sieve the flour into a bowl, make a well, break the eggs into it and, with a whisk, start to incorporate the flour – adding in the milk, bit by bit, until you have a smooth consistency
When the sausages have browned nicely, take them out of the oven, add a little more oil, pour the batter around them and return to the oven for 20mins or so, until the batter has cooked, risen and is a nice golden brown colour. Serve with the red onion marmalade… I used a ready-made one from @stokessauces, which is rich, velvety and is the perfect accompaniment to the ‘toad’!’
A big thank you to Sian for sharing this fantastic recipe with us, certainly one to try as the temperatures drop!