Sloane’s Beef & Onion Toad in the Hole

Need some dinner inspiration? Make this delicious Sloane’s Beef and Onion Toad in the Hole that you can make at home by using our Sloane’s Beef and Onion Sausage.

 

Sloane’s Beef and Onion Toad in the Hole

Serves 2–4 

2 tbsp  Sloane’s Beef Tallow
1 pack Sloane’s Beef & Onion Sausage
4 Shallots, peeled and halved
2 large eggs
125g plain flour, sifted
100ml whole milk
100ml Beer
1 pack Sloane’s Onion Gravy 

 

Sloane’s Beef & Onion Toad in the Hole
Sloane’s Beef & Onion Toad in the Hole

 

The ingredients

A Toad in the Hole is usually made with pork sausages like a Cumberland or Lincolnshire, but a good Beef Sausage works just as well. In this recipe we add caramelised shallots too and they give some extra flavour to the dish.

For the batter we like to use half milk half beer. The carbonation makes the batter lighter and gives it some added flavour. Something like a Beer Laos Dark is perfect with the beef sausage.

 

How to cook

Preheat the oven to 220C. Brown the sausages on all sides in a frying pan over a medium heat using half the beef dripping. In the same pan lay the half shallots down to caramelize.

Add the remaining dripping into a roasting tin and put in the oven to heat.

Meanwhile put the eggs in a bowl and beat. Then add a little flour followed by a little milk and beat until all used and the batter is smooth and well beaten, then stir in the ale and leave to rest for 10-15 minutes.

Once rested and the roasting tin very hot, add your browned sausages, caramelized shallots, and then pour over the batter and return to the oven.

Bake for about 30-40 minutes until well risen and golden. Serve immediately with the heated onion gravy and your favourite vegetables.

 

Recipe by Joe Sloane