Meat Recipes: Recipe for Irish Toad in the Hole with Bacon

Recipe from inmamaskitchen.com

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Irish Toad in the Hole with Bacon

For the toad: 8 Irish sausages

8 rashers unsmoked Irish streaky bacon

1 onion, sliced

4 tablespoons vegetable oil

For the hole: 1/4 cup plain flour

Pinch of salt

1 large egg

3/4 cup milk

1 tablespoon whole grain mustard

For the gravy: 2 tablespoons vegetable oil

1 small onion, sliced

2 teaspoons plain flour

2 teaspoons whole grain mustard

2 teaspoons Worcestershire sauce

1 1/2 cups chicken stock

Method

Preheat oven to 425° F, gas mark 7. Wrap the sausages in the bacon and place in a large roasting tin. Scatter over the onion, drizzle over the oil and bake for 20 minutes.

Batter: Sieve the flour and the salt into a bowl. Make a well in the center, crack the egg and gradually beat in half of the milk for two minutes, then 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. Cook for a further 40 minutes until the batter has risen and it is golden brown.

Gravy. Heat the oil in a saucepan and fry the onion for five minutes. Stir in the flour and cook for a minute then add the mustard, Worcester sauce and chicken stock and 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 and mashed potatoes and beans.

Serves: 4

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