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Toad-in the-hole with tomato and onion gravy

  • 0:45 Prep
  • 0:50 Cook


  • 1 cup (150g) plain flour
  • 3 Coles Brand Australian free range eggs
  • 300ml milk
  • 1 tablespoon Coles Brand Dijon mustard
  • 1 1/2 tablespoon olive oil
  • 8 Farm Foods outback spirit sausages
  • 1/3 cup (80ml) vegetable oil
  • 1 tablespoon rosemary leaves
  • 1 tablespoon fresh thyme leaves
  • 1 red onion, sliced
  • 2 x 160g pkts Masterfoods traditional gravy
  • 2 tablespoons tomato chutney
  • Steamed green beans, to serve


  • 16cm x 26cm base measurement slab pan.


  • 1
    Preheat oven to 230C. Place the flour, eggs, milk, mustard and a pinch of salt in a food processor. Process until smooth. Season. Pour into a jug and set aside for 30 mins to rest.
  • 2
    Heat 1 tablespoon of the olive oil in a large frying pan over medium heat. Cook the sausages, in batches, for 5 mins or until browned all over. Transfer to a plate.
  • 3
    Heat a 16cm x 26cm base measurement slab pan in the oven for 5 mins. Carefully pour in the vegetable oil. Heat the oil in oven for 2-3 mins. Carefully add sausages to the oil and pour over batter. Sprinkle with rosemary and 3 teaspoons of the thyme leaves. Bake in oven for 25-30 mins or until puffed and golden.
  • 4
    Meanwhile, heat the remaining 2 teaspoons olive oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring, for 10 mins or until lightly caramelised. Add the gravy, 1/4 cup (60ml) water, tomato chutney and remaining thyme leaves. Cook, stirring, for 5 mins or until heated through. Season.
  • 5
    Serve the toad-in-the-hole with the gravy and beans.

Source: taste.com.au


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