Toad-in-the-hole is a classic English dish. We’ve taken the basic dish and given it a glow-up with the addition of fresh vegetables and a tasty mustard sauce to drizzle over.
How long will it take?
What’s the serving size?
What do I need?
6 Traditional Pork Sausages
1 small sweet potato, peeled and cut into thick batons
2 carrots, peeled and cut into quarters
1 large red onion, cut into 8 wedges
3 tbsp olive oil
Salt and freshly ground black pepper
150 g plain flour
½ tsp salt
185 ml milk
1 tbsp thyme leaves, chopped
For the Mustard Sauce
1 tbsp butter
1 small brown onion, finely diced
2 tsp plain flour
300 ml chicken stock
1 tsp thyme leaves, chopped
2 tsp Worcestershire sauce
2 tsp Dijon mustard
How do I make it?
Preheat oven to 200C.
Add sausages, sweet potato, carrots and red onion to a large ovenproof casserole dish. Drizzle with olive oil, season and cook for 15 minutes.
Combine flour and ½ tsp salt in a bowl with eggs and milk and whisk until smooth. Add thyme leaves and stir to combine. Pour the mixture over the sausages and return to the oven for 25 to 30 minutes or until it is puffed up and golden in colour.
While the toad-in-the-hole is cooking, prepare the mustard sauce by melting butter in a saucepan over medium heat. Add onion and cook until it is soft, then add flour and cook for a minute or two. Add stock and thyme, then reduce heat to a simmer and cook for 20 to 25 minutes, or until the sauce has thickened. Add Worcestershire sauce and mustard, stir and simmer for an additional 2 minutes.
Serve the toad-in-the hole with the sauce and your choice of fresh vegetables or salad.