TOAD IN THE HOLE

Great lunchtime snack for the kids. I like to make individual servings but you could also put all the sausages and batter in one baking tray. Serve the individual toad in the hole servings with a few spoonfuls of onion gravy.

Serves 4-6

INGREDIENTS
12 Small pork sausages

 BATTER 
150 ml Plain flour
1 tsp Salt 
150 ml Milk 
3 Eggs 
Butter to grease the tin 

ONION GRAVY 
1 Medium onion, halved and sliced thinly from top to bottom 
2 tbsp Butter 
2 or 3 tbsp Plain flour 
1 cup Boiling water 
2 tbsp Soy sauce 
2 tbsp Red wine
Salt to taste

METHOD
In a non-stick frying pan, fry the sausages in a little oil until brown on all sides. 

Pre-heat the oven to 220C or 200C fan forced.  

In a large bowl, combine the flour and salt. Whisk the eggs in a separate bowl/jug and add to the flour, mixing with a whisk until combined into a yellow paste with no lumps. Gradually add the milk while whisking until you have a creamy batter. 

Using a piece of greaseproof paper smeared with butter, grease a 12 cup muffin tin. Put the tin in the oven for a few minutes. 

Remove the tin from the oven and scoop 3 tablespoons of batter into each cup. Add a sausage to each cup and return the tin to the oven. 

Cook until the batter has risen and is crispy on top - 10 to 15 minutes 

While these are cooking, make the gravy. Into the pan that the sausages came out of, melt the butter and add the onions. Sauté until the onions are translucent and starting to brown. Add the flour and stir well with a wooden spoon. The mixture should form a soft paste. Keep stirring the mixture carefully and watch as it browns. This is the butter browning - do not overheat or it will burn. 

Still stirring, slowly add the boiling water a bit at a time, making sure the mixture does not form lumps. Add the wine, soy sauce and more boiling water until the gravy is the consistency you prefer. Taste and add a little salt if needed - remember that soy sauce is salty already.