- 1 tbsp vegetable oil
- 500g Cumberland sausage
For the batter
- 100g plain flour
- ¼ tsp salt
- 1 large egg
- 250ml semi-skimmed milk
For the gravy
- 10g butter
- 1 small red onion, finely chopped
- 100g mushrooms, sliced
- 300ml water
- 4 tsp instant gravy granules
- Preheat the oven to 210°C/Gas 7.
- Put 1 tbsp vegetable oil into a 10” x 8” Brownie Tin and add the Cumberland sausage in a continuous curl. Transfer to the oven and bake for 10 minutes while making the batter.
- Put the flour into a mixing bowl and add the salt, egg and milk. Beat with a whisk to make a smooth batter (this will only take a few moments). Transfer to a jug to make pouring easier.
- When the sausage has been cooking for 10 minutes, quickly pour the batter into the tin and close the oven door. Bake for a further 25 minutes.
- Meanwhile, make the gravy. Melt the butter in a saucepan and fry the onion for 4-5 minutes until browned. Add the mushrooms and cook for a few more minutes. Pour in the water and bring to the boil. Sprinkle in the gravy granules and stir until thickened, then reduce the heat and simmer very gently until the Yorkshire pudding is cooked.
- Share the toad-in-the-hole between 4 warmed plates and serve with fresh vegetables and the red onion and mushroom gravy.
Tip: You can make the batter in a blender if you like – just whizz the flour, salt, egg and milk together for a few seconds until smooth.
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