Toadies with onion gravy
- 24 fresh premium pork cocktail sausages
- 110g plain flour
- 2 medium free range eggs, beaten
- ½ pint semi-skimmed milk
- 3 tablespoons oil
For the Onion Gravy
- 1 tablespoon oil
- 1 small onion, peeled and sliced
- 350ml hot water
- 4 teaaspoons gravy granules
Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
Place the flour into a large jug, season and add the eggs and milk. 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! Return the tin to the oven and cook 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 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 a large serving platter for good effect.
Serve the toadies with seasonal vegetables and mashed potatoes.