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Toad in the Hole with Rosemary & Red Onions

Toad in the Hole with Rosemary & Red Onions

  • cauldron-prep-icon

    Prep

    5 minutes

  • cauldron-cook-icon

    Cook

    35 minutes

  • cauldron-serves-icon

    Serves

    2 - 3

  • cauldron-cuisine-icon

    Cuisine

    British

This comfort food classic is quick, easy and economical to make. Serve with your favourite green vegetables and lashings of gravy.

  • Prep

    5 minutes

    cauldron-prep-icon
  • Cook

    35 minutes

    cauldron-cook-icon
  • Serves

    Serves 2 - 3

    cauldron-serves-icon

Ingredients

Ingredients
Method

Ingredients

  • 3 tbsp olive oil

  • 1 × 276 g pack of Cauldron Lincolnshire Sausages

  • 2 red onions, peeled and sliced into wedges

  • 8 sprigs of rosemary

  • 150 g plain flour, sifted

  • ¼ tsp salt

  • ¼ tsp ground black pepper

  • 3 medium free-range eggs

  • 200 ml milk

Method

Preheat your oven to 220 C / 200 C Fan / Gas 7. Place 2 tbsp olive oil into a baking dish and place in the centre of your oven.

Place the remaining 1 tbsp olive oil into a frying pan and place on a medium-high heat. Add the Cauldron sausages, red onion and rosemary and fry for 5 minutes, until golden.

Meanwhile, to make the batter, place the flour, salt and pepper into a large mixing bowl, add the eggs and milk and whisk until smooth.

Remove the baking dish from the oven, place the sausages, red onion and rosemary sprigs into the dish and pour the batter on top. Transfer back to the oven and cook for 25-30 minutes, or until risen and golden brown.