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Catherine wheel toad-in-the-hole with honey & mustard onions 2016

Catherine wheel toad-in-the-hole with honey & mustard onions

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Rating: 5 out of 5.18 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus resting
  • Easy
  • Serves 4

Perfect for a cold autumnal evening, this combination of sausage and Yorkshire pudding in a pretty coiled design is sure to be a family hit

Nutrition: per serving
NutrientUnit
kcal591
fat29g
saturates8g
carbs57g
sugars19g
fibre6g
protein23g
salt3g
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Ingredients

  • 120g plain flour
  • 3 large eggs
  • 275ml semi-skimmed milk
  • 12 linked chipolatas or 1 large coiled Cumberland sausage
  • 2 tbsp sunflower oil
  • 4 rosemary or thyme sprigs, picked into smaller sprigs
  • mash and veg, to serve (optional)

For the honey & mustard onions

Method

  • STEP 1

    Mix the flour, eggs and milk in a jug with 1/2 tsp salt, then set aside for at least 30 mins. Heat oven to 220C/200C fan/gas 7.

  • STEP 2

    Untwist the links between each sausage, keeping them connected. Squeeze the meat to fill in the gaps, so you have one long sausage. Coil the sausage loosely and put in a large skillet or ovenproof frying pan (ours was 25cm wide.) Pour over the oil and brown in the oven for 12-15 mins.

  • STEP 3

    Remove the pan from the oven and carefully lift out the sausage. Pour the batter into the pan, then put the sausage back on top, scatter with the herbs and return to the oven for 25-30 mins without opening the door – the Yorkshire pudding will sink if you do.

  • STEP 4

    Meanwhile, heat the oil in a frying pan and cook the onions for 10 mins or until starting to caramelise. Stir in the flour and mustard powder and crumble in the stock cube. Stir in 500ml water bit by bit until you get a smooth sauce, then add the honey and mustard and season. Bubble for 5 mins, then serve with the toad-in-the-hole and mash and veg, if you like.

Goes well with

Recipe from Good Food magazine, October 2016

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Rating: 5 out of 5.18 ratings
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