https://www.bbcgoodfood.com/recipes/sams-toad-hole
| Ingredients · 12 chipolatas · 1 tablespoon oil For the Batter · 140g plain flour · 2 eggs · 175g semi-skimmed or lactose free milk For the gravy · 25g Butter · 1 tablespoon olive oil · 1 bay leaf · 2 sprigs of thyme · 4 red onions sliced · 1 teaspoon sugar · 1 tablespoon flour · 200m; red wine · 2 tsp red wine vinegar · 500ml beef or vegetable stock |
| Instructions 1) Heat the oven to 220c. Put the chipolatas in a 20 x 30 cm roasting tin with the oil and bake for 15 mins until browned. 2) Meanwhile, make the batter. Tip the flour into a bowl with 1/2 tsp salt, make a well in the middle and crack the eggs into it. Use an electric whisk to mix it together, then slowly add the milk, whisking all the time. Leave to stand until the sausages are nice and brown. 3) Remove the sausages from the oven—be careful because the fat will e sizzling hot—but if it isn’t, put the tin on the hob for a few minutes until it is. 4) Pour in the batter mix, transfer to the top shelf of the oven then cook for 25-30 minutes, until risen and golden. Serve with gravy. Gravy Instructions 1) Melt Butter with the olive oil in a large frying pan over a medium heat, add the bay leaf and thyme and cook for a minute to infuse the flavours of the herbs. Add the onions and coat well in the butter oil, sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45—50 minutes, stirring occasionally until sticky and caramelised. 2) Add the flour and stir well, coating all of the onions. cook for a min then add the wine and vinegar, turn up the heat and reduce by half, for about 2 minutes, whisking a little to ensure the flour doesn’t lump at all. Pour in the stock, bring to the boil and cook for 6-8 minutes until the gravy is thick enough to coat the back of a spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve. |
Grand Prix Plates: A Culinary Tour of F1 Nations 
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