The ultimate British classic meal just got even better, served with a rich sticky shallot gravy, your family won’t be hungry for long!
Preheat your oven to 210°c. Whisk together the ingredients for the batter with a generous
pinch of salt and pepper. Set aside.
Add two heaped tablespoons of your oil into an oven proof dish and place into the
middle of your oven to heat up for at least 5 minutes.
Meanwhile start frying your sausages until they are lightly golden.
Add the sausages to your oven proof dish in a circle pattern and pour the batter over
the fried sausages. Throw in the sprigs of thyme and place back into your oven.
DON’T be tempted to open your oven as they will sink. 20 minutes should do it,
only open when they are looking very golden brown and deliciously crispy.
While that is cooking make your gravy. Finely slice your shallots into ribbons and grate
your garlic. Add to the same frying pan that you cooked your sausages (ultimate flavour
in the bottom of that pan), and fry for 5/8 minutes on a high heat. Add the flour first, stir,
and pour in your hot stock. Finally adding the rest of your ingredients. Cook on a high
temperature, stirring all the time to keep the sauce from catching at the bottom of your pan.
Once reduced by at least half, pour into a jug.
At this point your Toad in the Hole should be ready to come out of the oven.
Serve with fresh green beans and lashings of your shallot gravy.