Toad in the Hole with a Difference| My Take on the British Classic Dish

Ingredients:

• 6 pork sausages
• 2 spring onions, washed and chopped
• 100g chestnut mushrooms, sliced
• 20g grated Parmesan cheese
• Olive oil

📌For the beer batter:

• 3 eggs
• 150g plain flour
• 1 tsp toasted and crushed mustard seeds
• 150ml ale
• 125ml whole milk
• Pinch of salt

📌For the red onion gravy:

• 2 red onions, sliced
• 200ml red wine
• 150ml chicken or beef stock
• Salt and pepper

Instructions:

1. Preheat the oven to 180°C with fan.
2. Make the red onion gravy: Heat some olive oil in a saucepan and fry the sliced red onions until they are golden brown. Add the red wine and stock, and let it simmer until the liquid has reduced by half. Stir frequently and season to taste with salt and ground black pepper.
3. Make the beer batter: Beat together the eggs, plain flour, toasted and crushed mustard seeds, ale, whole milk, and a pinch of salt. Cover the batter and set it aside for 30 minutes.
4. Heat some olive oil in an ovenproof frying pan and sear the pork sausages until they are golden brown. Place the frying pan in the preheated oven and roast for 15 minutes.
5. Take the frying pan out of the oven and add the chopped spring onions. Stir well and put it back in the oven to roast for another 10 minutes.
6. Remove the frying pan from the oven and increase the oven temperature to 200°C with fan. Add the sliced chestnut mushrooms to the frying pan and stir well with the sausages. Pour the beer batter on top of the sausages and mushrooms and sprinkle the grated Parmesan cheese on top. Return the frying pan to the oven and bake for about 20 minutes, or until the batter is puffed up and golden brown.
7. Serve the toad in the hole with peas or any vegetables you like, and the red onion gravy.