Why use Greendale?
Toad in the Hole Recipe
We’re not sure how Toad in the Hole came by its unusual name, but whatever its origins, this satisfying dish is a true comfort-food favourite. In this recipe, we’ve used our hand-made Pork & Apple Sausages and a quick red onion gravy to serve on the side – just add your favourite greens. Serves 4.
The classic Toad in the Hole dish features Greendale's very own Pork and apple sausages. The classic pairing of pork and apple gives the perfect savoury/sweet balance in these tasty sausages, combining our farm-reared pork with locally-grown apples to truly delicious effect.
Greendale sausages are made with pork and beef from our family farm in Devon. We follow strict animal welfare guidelines at our farm; we also use a carefully chosen local abattoir, and butcher our meat on-site at Greendale Farm Shop. Making delicious, decent-quality sausages by hand is a skilled operation – luckily, we have Stuart and his team to make sure we get ours just right.
For the Gravy:
2 Red Onions, peeled, halved and cut into thin slices
2 tsp Runny Honey
2 tbsp Plain White Flour
480ml hot Beef Stock
1 tsp Worcestershire Sauce
Sea Salt and freshly ground Black Pepper
To make the Toad in the Hole batter, take a large mixing bowl and sieve in the flour, then season with a good pinch of salt and a few turns of the pepper mill. Make a well in the middle of the flour and crack in the eggs, then whisk them steadily into the flour. Next, pour the milk into the bowl in a slow, steady stream, whisking as you go, until you have a smooth, lump-free batter – it needs to be roughly the consistency of double cream, so if it seems too thick you can loosen it with a little cold water. Cover the bowl and refrigerate for one hour.
When the batter has nearly had its time in the fridge, preheat the oven to 200°C (Gas Mark 6). When the oven is up to temperature, put a deep roasting tin (approximately 30cm x 20cm) into the oven to get really hot. Next, put the sunflower oil and the sausages into the hot tin and cook for about 15 minutes, turning now and again until they are browned on all sides. When the sausages have had their time, lift the tray out of the oven. Take the batter out of the fridge and whisk it briefly, then carefully pour it into the tin, over all the sausages (watch out as the hot oil may spit). Return the tin to the oven and cook for a further 30 minutes, or until the batter is golden-brown and nicely risen.
While the Toad in the Hole is cooking, make the gravy. Place a large, shallow pan over a medium heat and add a good drizzle of olive oil (about a tablespoon) and the butter. Let the butter melt, then turn the heat down to low and add the onions and the honey. Cook the onions for about 15 minutes, stirring every so often, until they’re soft and starting to caramelise. Next, sprinkle the flour into the pan and give it a good stir around, so all the onions are coated. Cook, still stirring, for two minutes. Grab a whisk, then very slowly pour in the stock, whisking as you go, until you’ve used all the stock and the flour has absorbed it, thickening the gravy nicely. Add the Worcestershire sauce and stir to mix, then taste the gravy and season to your liking with salt and pepper. Set aside until the Toad in the Hole is ready.
When the Toad in the Hole is almost ready, prepare any accompanying greens (we like peas or steamed sliced savoy cabbage) and reheat your gravy - you may need to stir in a little extra hot water. To serve, divide the Toad in the Hole evenly between four plates and add the greens, then pour some gravy on each plate. Tip any remaining gravy into a jug and take it to the table to serve alongside the plates.
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