Categories: December

Ingredients

• 4 eggs
• 300ml milk
• 250g plain flour
• 6 tbsp olive oil
• 500g small chipolata sausages
• 1 onion, sliced
• Handful of fresh thyme leaves

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6.

2. Mix the eggs, milk, flour and pinch of salt in a processor until smooth. Pour into a jug and leave to rest until ready to use.

3. Heat 1 tbsp olive oil in a large frying pan. Add the sausages and cook over a medium heat for 5 minutes, turning occasionally. Add the sliced onion to the pan and cook until softened and starting to turn golden.

4. Meanwhile, put the remaining olive oil in a 30 × 25 × 6cm ovenproof dish, then place in the oven for 5 minutes to heat. Carefully remove from the oven and pour in the batter. Sit the sausages and onions in the batter and sprinkle with thyme. Return to the oven and bake for 20 minutes until puffed and golden (don’t open the oven during this time).

5. Serve the toad with the onion gravy and seasonal vegetables.

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