Toadies with onion gravy
- 24 fresh premium pork cocktail sausages
- 110g plain flour
- 2 medium free range eggs, beaten
- 1/2 pint semi-skimmed milk
- 3tbsp sunflower oil
- Pinch of salt and pepper
Ingredients for the onion gravy
- 1tbsp sunflower oil
- 1 small onion, peeled and sliced
- 4tsp gravy granules
- 350ml hot water
Pre-heat the oven to 200C/400F/Gas mark 6.
Place the flour into a large jug, add the salt and pepper, the eggs and milk and whisk to combine. This can be made an hour or two beforehand to save time, just cover and rest it in the fridge until you are ready! Divide the oil evenly amongst the muffin moulds, add two sausages in each and place the tin in the oven for 5 minutes.
Remove the tin from the oven and ladle in the batter, aiming to fill each half way up the mould. For best results, do this at pace, but be careful as the oil will be very hot!
Place the tin back in the oven for 15-20 minutes, or until the Toadies are risen and golden brown.
Meanwhile, make the onion gravy. Heat a little oil in a saucepan, add the onions and cook for about 10 minutes, until golden brown. Add the measured hot water and gravy granules to the onions and bring to the boil. Once thickened, pour into a serving jug or pan.
When the Toadies are ready, remove them from the tin and serve stacked on a board or large platter for good effect.
Steamed Tenderstem broccoli and mashed potato.