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main dish · British
Bangers and Mash
Juicy pork sausages with creamy mustard mash and a deeply savory onion gravy—a classic British supper with crisp-edged sausages and silky potatoes.
Obraz wygenerowany przez AI
British
Toad in the Hole
Plump pork sausages baked in a tall, crisp-edged Yorkshire pudding batter, served with a glossy onion gravy. The batter is rested and poured into a thoroughly heated pan for the best rise and contrast between crisp rim and tender center.
65 min
4 porcji
Medium
Sposób przygotowania
1
Whisk the flour and eggs in a large bowl until smooth and thick. Gradually whisk in the milk to make a fluid batter, then season with a pinch of salt and several grinds of black pepper. Rest the batter at room temperature for 20 minutes.
2
Heat the oven to 220°C. Put the sausages and vegetable oil in a 33 x 23 cm metal roasting tin, turning the sausages to coat them. Roast for 20 minutes, turning once, until well browned and the oil is visibly shimmering with rendered sausage fat.
3
Remove the tin from the oven and carefully reserve 1 tablespoon of the hot sausage fat for the onion gravy. Quickly pour the rested batter around the sausages, then return the tin to the oven immediately and bake at 220°C for 15 minutes without opening the door.
4
Reduce the oven to 190°C and continue baking for 15–20 minutes, until the batter is deeply golden, puffed at the edges, and set in the center. Check that the sausages reach 74°C internally.
Obraz wygenerowany przez AI
5
While the toad bakes, transfer the reserved 1 tablespoon of hot sausage fat from the roasting tin to a saucepan. Heat over medium heat and cook the sliced onions in the transferred fat for 10–12 minutes, stirring occasionally, until soft and deep golden.
6
Pour in the hot beef stock, keeping it hot as you simmer for 5 minutes. In a small bowl, whisk the cornstarch with 2 tablespoons cold water until smooth, then whisk the slurry into the simmering gravy. Cook for 1–2 minutes until glossy and lightly thickened. Serve the toad in the hole immediately with the onion gravy.
Obraz wygenerowany przez AI
Dlaczego ten przepis się sprawdza
A rested batter develops enough structure to rise around the sausages, while preheating the fat creates the characteristic crisp shell. Sweet onions and savory stock provide a bright, balanced finish.
Przechowywanie i odgrzewanie
Jak przechowywać
Refrigerate cooled leftovers in a covered container for up to 3 days. Store the gravy separately when possible.
Jak odgrzewać
Reheat portions in a 190°C oven for 12–15 minutes until piping hot throughout; reheat the gravy gently in a saucepan, adding a splash of water if needed.
Wartości odżywcze / porcję
813kcal
38,90 gbiałko
43,28 gwęglow.
53,83 gtłuszcz
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