Embedded Files
COOK
Madeline Curry
Country
England
YIELDS
4 Servings
TOTAL TIME
50 mins
Ingredients
4-6 higher-welfare sausages
sunflower oil
4 springs of fresh rosemary
2 cloves of garlic
2 large red onions
2 knobs of unsalted butter
1 pack of rosemary
2 tbsp Jam
2 tbsp Dijon mustard
1 level tablespoon vegetable stock powder or 1 organic vegetable stock cube
Splash Red wine
Batter
285 ml milk
115 g plain flour
3 large free-range eggs
salt and pepper
several rosemary sprigs
Directions
Preheat Oven 250C, Whisk the batter ingredients together with a pinch of salt and pepper , and put to one side. Set aside. .
cook sausages a little in the Pan.
Put 2 tablespoons of sunflower oil into a baking tin, then place on the middle shelf of your oven at its highest setting (240–250ºC). Place a larger tray underneath it to catch any oil that overflows from the tin while cooking.
When the oil is very hot, add the sausages – keep an eye on them and allow them to colour until lightly golden.
At this point, take the tin out of the oven, being very careful, and pour the batter over the sausages. Throw a couple of sprigs of rosemary into the batter.
It will bubble and possibly even spit a little, so carefully put the tin back in the oven, and close the door. Don't open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising. Remove from the oven when golden and crisp.
For the onion gravy, peel and finely slice the onions and garlic, rosemary, then simply fry off in the butter on a medium heat for about 5 minutes, add a stock cube and flour (to thicken) , you could add a little rosemary here, if you like. Add Jam, Dijon and red wine.
Serving
Serve at the table with the Toad in the hole, mashed potatoes, greens and baked beans or maybe a green salad if you're feeling a little guilty!
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