At this time of year, there is no better comfort food than a Toad in the Hole, or as Gino D'Acampo would say 'a sausage in the hole'!
Heres our take on the classic, using sausages made by our local butcher, Pickerings. They specialise in gluten free sausages and do 3 varieties with our beers! We then like to smother the amazing batter and sausages in gravy made with Wild Bill Hiccup best bitter.
Read on for the recipe...
Category
Main Meal
Servings
4
Prep Time
20 minutes
Cook Time
25 minutes
Calories
470
This is the ultimate in comfort food. Rich gravy smouthering a crispy batter and tasty sausages, perfect for a cold day or just any time you fancy it.
Author:Mike Deal
Ingredients
140g Flour
3 large eggs
Approx 80ml Milk
Approx 80ml Wild Summer Pale Ale
Wildcraft Sausage of your choice
Vegetable oil
500ml Beef Stock
Wild Bill Hiccup Best Bitter
Large Onion
2 tablespoons flour
Seasoning
Toad in the hole
Gravy
Directions
Preheat oven to 220c
Place sausages in a rectangular glass/pyrex dish
Drizzle some oil over the top
Place in the hot oven for 15 mins
Prepare your batter (can be done in advance and left in the fridge) by adding the flour to a bowl, creating a dip in the middle and cracking the eggs into this
Slowly start whisking the mixture together until the flour and eggs combine, making a thick paste that will probably stick to your whisk.
Slowly add the milk until the mixture starts to thin and continue by slowly adding the Wild Summer until your batter is the correct consistency. This is when it begins to thin but still holds to the whisk and almost 'pours' off it. Season the mixture.
Take the sausages out of the oven and place onto the hot hob, allow the oil to start smoking and add the batter, pouring over the sausages and filling every corner of the dish. Place into the oven and don't be tempted to open it for another 25 mins!
For the gravy, add some butter to a frying pan and slowly fry sliced onions until soft and browned on the edges
Add the 2 spoons of flour to the onions, stir until onions are completely covered. Start to add the stock and Wild Bill Hiccup while stirring at all times. Stop when the gravy becomes the consistency you like. Keep an eye on it as it thickens and add more beer/stock to keep your desired consistency.
Steam some veg of your choice... Cauliflower, Broccoli and carots are always a good combo.
Remove the Toad in the hole from the oven and serve immediately, pour over lashings of gravy and enjoy with a pint of Wildcraft Beer.
Recipe Note
We hope you enjoy this recipe. If you would like to submit a recipe using Wildcraft Beers, please email us on office@wildcraftbrewery.co.uk. Sucessful submissions will receive a 6 pack of beers for their efforts!
20 comments
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