Toad In The Hole With Bacon - cooking recipe

Ingredients

For the toad
8 irish sausages
8 slices bacon (unsmoked if available)
1 onion, sliced
4 tablespoons vegetable oil
For the hole
1/4 lb plain flour
1 pinch salt
1 large egg
1 cup milk
1 tablespoon coarse grain mustard
For the gravy
2 tablespoons vegetable oil
1 small onion, sliced
2 teaspoons plain flour
2 teaspoons coarse grain mustard
2 teaspoons Worcestershire sauce
2 1/2 cups chicken stock (20 oz.)

Preparation

Preheat oven to 375\u00b0F/190\u00b0C.
The Toad:
Wrap the sausages in the bacon and place in a large roasting tin.
Scatter the onion over it.
Drizzle the oil over it and bake for 20 minutes.
The Hole:
Sieve the flour and the salt into a bowl. Make a well in the center add the egg and gradually beat in half of the milk for two minutes.
Stir in the rest of the milk and mustard.
Remove the roasting tin from the oven when the sausages are just turning brown and pour the batter over them.
Cook for a further 40 minutes or until done. The batter should have risen and it will be a lovely golden brown.
Note: This can burn easily so keep an eye on it. :D You.
The Gravy:
Heat the oil in a saucepan and saute the onion for five minutes.
Stir in the flour and cook for a minute then add the mustard, Worcestershire sauce and chicken stock.
Bring to the boil, stirring all the time.
Simmer for 15 minutes, checking the seasoning.
Serve the Toad in the Hole with the gravy poured over it with mashed potatoes and veggies on the side.