Sage & Onion Toad in the Hole

Sage and Onion toad in the hole

I've made toad In the hole before but have to say these little individual beauties really are much nicer than if it was all made in one tray. 

Serves 2

10 pp per person (including gravy) 

Ingredients 

Low fat cooking spray

4 low fat sausages, cut in half

1 red onion, sliced

65g plain flour

1/2 tbsp chopped sage

1 egg

150ml skimmed milk

1 x serving 'goes with everything gravy'

I served with cabbage. 

1. Preheat the oven to 200 degrees. Spray a pan with oil spray, cut the four sausages in half and brown in the pan along with the red onion.  Keep moving in the pan to stop onions sticking. Using a bun baking tray, spray 8 holes with oil spray and put in the oven to heat. 

2. To make the batter, sift the flour into a mixing bowl and stir in the sage and season. Make a well in the centre of the flour and add the egg and the skimmed milk and beat with a whisk until smooth. 

3. Remove the sausages from the pan and place one half in each of the hot bun trays. Put the onions from the pan into the batter, stir and divide evenly between the 8 bun trays. 

4. Put the baking tray in the oven for 30 minutes until crisp and risen. 

5. Make the gravy while the 'toad in the hole' is cooking. 

6. Serve with cabbage and gravy. 

Goes with everything gravy

1 pp per serving if served with something else

Serves 4

Low fat cooking spray

1 onion, finely chopped

1 tablespoon flour

1 tsp tomato puree

1 tbsp soy sauce

4 tbsps red wine 

400ml veg stock 

Handful of thyme 

1. Spray a saucepan with the low fat spray, add the onion and cook until soft. Add some water if starting to stick. 

2. Add the flour and puree and cook for a minute, stirring. Remove the pan from the heat and add the soy sauce and wine, mixing until smooth. 

3. Gradually add the stock, stirring. Add the thyme then return to the heat, cover and simmer for 10 minutes. If you prefer a thicker gravy, take off the lid and reduce.